Chinese Hot & sour soup receipe?

Question

Cant some help me to prepare a very tasty hot & sour soup Please

Answer 1

Title: HOT AND SOUR SOUP
Categories: Soups 999
Servings: 8

4 Chicken breasts, skind,boned 4 T Soy sauce
1 T Salad oil 6 c Water
3/4 t Ground white pepper 3 T White wine vinegar
1/4 lb Snow peas 1 Red pepper, thin strips
8 oz Can bamboo shoots, drained 2 Chicken bouillon cubes
1 lb Firm tofu, cut bite size 1/3 cup Cornstarch
2 Eggs 1 Green onion, thinly sliced

Cut the chicken into 1/8 in. slices. Stir the chicken slices with 1
tablespoon soy sauce in a bowl. Cook chicken in oil in 5 qt. dutch oven
until tender - about 3 min. Remove the chicken, add the remaining soy
sauce to pan with next seven ingredients, and heat to boiling, stirring
frequently. Reduce heat to low and simmer for 10 min. or until veg.
are tender. Add chicken and tofu, bring to boil over medium heat. Stir
cornstarch and 1/3 c. water in small bowl until smooth. Gradually add the
mixture to the simmering soup until slightly thickened and smooth. Beat
the eggs in a small bowl and slowly pour into soup, stirring gently until
set. Sprinkle green onion over the soup. Cal. 230 serving, 1g fat.

Answer 2

This is my recipe. I love this when I have a hangover - or when I have some good home made stock (turkey/chicken bones usually - or this year Goose!) so Sunday night as a light meal after a heavier lunch.

I dont do measurements but this sort of soup works with whatever you have as long as a few key ingredients are in place.

Sweat some finely sliced onions - spring onions are best but white/brown onions work well.

Add some garlic - finely sliced, ginger and sliced chillies. If you are using meat (not fish - if you are using fish add it later) and its not cooked, add it now - finely sliced and cook. Add mushrooms (sliced) shitake/oyster or just plain buttons it doest matter.

Now add the stock. Bring to the boil and allow to bubble along for a while, then turn down to a simmer.

Now add some bamboo shoots, water chestnuts etc. if you are using them (don't get too hung up on this - you can use any veggies you like)

Now in a separate bowl, add a tablespoon of cornflour, add some vinegar, a dash of sherry (dry) or white port/vermouth/white wine etc.

Add some black pepper, soy sauce and mix.

Now add this mixture to the stock. Stir well - keep stirring.

Now add any cooked meat, or fish/prawns - let it simmer for a minute or so, then eat!

Answer 3

Hot and Sour Soup

Serves 4
INGREDIENTS:
1 cake tofu (fresh, if possible)
2 ounces pork tenderloin
Marinade:
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1 teaspoon tapioca starch (or cornstarch)
Other:
1/2 cup bamboo shoots
2 tablespoons black fungus (Wood Ear) or Cloud Ear fungus
(or 3 - 4 Chinese dried black mushrooms or fresh mushrooms)
1 small handful dried lily buds
6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)*
1 teaspoon salt, or to taste
1 teaspoon granulated sugar
2 tablespoons soy sauce
2 tablespoons red rice vinegar, white rice vinegar, or red wine vinegar
1 teaspoon sesame oil
1 Tbsp cornstarch dissolved in 1/4 cup water
1 egg, beaten
1 green onion, finely chopped
White pepper to taste (no more than 1 tablespoon)
Hot chili oil, to taste, optional

PREPARATION:
Shred pork. Mix marinade ingredients and marinate pork for 20 minutes.

Cut tofu into small squares. Cut bamboo shoots into thin strips anTo reconstitute the fungus, soak in warm water for 20 minutes. Rinse, and cut into thin pieces. (If substituting Chinese dried mushrooms, soak to soften, then cut off the stems and cut into thin strips. If using fresh mushrooms, wipe clean with a damp cloth and slice.)

Bring the water to a boil. When it is boiling, add the bamboo shoots, fungus or mushrooms, and the dried lily buds. Stir. Add the tofu. Bring back to a boil and add the marinated pork.
Stir in the salt, sugar, soy sauce and vinegar and sesame oil.
Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar).
d then into fine slices.
Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.

Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and the white pepper to taste. Drizzle with chili oil if desired. Serve hot.

(Hot and Sour Soup can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)

Adjust the ratio of water to the chicken stock if desire

Answer 4

Try this one, it works for me, good luck, happy cooking and a happy Christmas !!!!

INGREDIENTS
5 dried wood ear mushrooms
4 dried shiitake mushrooms
8 dried tiger lily buds
950 ml chicken stock
45 g diced bamboo shoots
85 g lean ground pork
5 ml soy sauce
2 g white sugar
6 g salt
1 g ground white pepper
30 ml red wine vinegar
15 g cornstarch
45 ml water
224 g firm tofu, cubed
1 egg, lightly beaten
5 ml sesame oil
10 g thinly sliced green onion

DIRECTIONS
Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.
Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.

Answer 5

Go to all recipes.com and click on Chinese recipes. I'm sure there's that hot and sour recipe your looking for.

Answer 6

Fill a pot with Tobasco and scrape off the outside of the Sour Patch kids candy.......there you go hot and sour...