The cabbage is cooked by the hot broth, but everything else stays crisp and fresh. It's kind of fun to make because you start by making the base and then pour it over stir-fried vegetables, raw bean sprouts, shredded cabbage, and cilantro. This soup is easy to make and has a lot of fresh ingredients. Add ginger paste and sweat until fragrant. Notes: Sichuan-Style Hot and Sour Soup, Heat oil in a soup pot and sauté shiitakes until lightly caramelized. Stir in one direction, then slowly, in a thin stream, stir in two beaten eggs.Make sure that the cornstarch and water mixture hasn't settled, and then add it.Add the 4 cups of chicken broth and bring to a boil.I've sometimes found grit in the liquid, which is not something you want in your soup. Add the bamboo shoots, fungus, and mushrooms (do not pour in the liquid that they were hydrating in).In a large saucepan over high heat, heat the peanut oil and sauté the pork (do not overcook it).Mix the corn starch and water in a small bowl if you haven't already.In a small bowl, mix the vinegar, 1 tablespoon of soy sauce, salt, and sugar.Let the mushrooms and fungus soak up water for 20 to 30 minutes while the pot is on a low boil.You can use any extra chicken broth you have. Put the dried mushrooms and fungus in a small sauce pan.
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