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-> [Asian, Soups & Stews] -> [Marty feins' hot sour soup Recipe] |
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Marty feins' hot sour soup
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| Artist: |
_ |
| Categories: |
Asian, Soups & Stews |
| Yield: |
12 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Cloud ears | | 1/2
| cup | Golden needles | | | -(tiger lillies) | | 1/2
| lbs | Roast pork, shredded | | 7
| tbsp | Cornstarch in 1 cup water | | 1/2
| cup | Sherry1 | | 2
| | Bean curds cut 9 pieces | | 6
| tbsp | Rice wine vinegar | | 1/4
| tsp | White pepper | | 1/2
| tsp | Hot oil | | 2
| tbsp | Sesame oil | | 4
| | Scallions garn | | 12
| cup | Chicken stock | | 1/2
| tsp | Salt | | 3
| tsp | Light soy | | 2
| | Eggs, beaten | | 1
| cup | Shredded chicken | | 1
| cup | Bamboo strips julliene |
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Procedures:
| 1 | Soak ears and needles 20 mins in warm water, save water. | | 2 | Shred ears, halve needles. | | 3 | Shred chicken, pork, combine with 2 tbs cornstarch and sherry, set aside. | | 4 | Combine vinegar, pepper, hot oil and sesame oil in bowl and set aside. | | 5 | Boil chicken stock, salt and soy, add pork-chicken mixture, boil 1 minute, add tofu, needles and ears. | | 6 | Boil 1 minute, mix rest of cornstarch with water and add to soup. | | 7 | (use water from ears and needles for mixing) lower heat, add vinegar mixture, adjust seasoning. | | 8 | Slowly stir in beaten eggs, garnish with cut scallions. | | 9 | Serve in heated bowls |
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