Authentic hot and sour soup. With the hot and sour soup I NEEDED to find a recipe instead of ordering it takeout once or twice a week. I'm still trying to perfect your recipe and tonight is my third try. Hot and sour soup as the name suggests is a spicy and tangy soup that is loaded with vegetables.
Just like Egg Drop Soup or Wonton Soup, this soup is also a hot take out dish. It is a filling soup that has imbibed both the spicy as well as tangy. Good restaurant Chinese hot and sour soup has a very distinct flavor that can be challenging to replicate.
Hello everybody, it is Louise, welcome to my recipe page. Today, we're going to prepare a special dish, authentic hot and sour soup. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
Authentic hot and sour soup is one of the most popular of current trending meals on earth. It's appreciated by millions daily. It's simple, it is fast, it tastes delicious. They are nice and they look fantastic. Authentic hot and sour soup is something that I've loved my entire life.
With the hot and sour soup I NEEDED to find a recipe instead of ordering it takeout once or twice a week. I'm still trying to perfect your recipe and tonight is my third try. Hot and sour soup as the name suggests is a spicy and tangy soup that is loaded with vegetables.
To begin with this recipe, we must prepare a few ingredients. You can have authentic hot and sour soup using 11 ingredients and 12 steps. Here is how you cook that.
Ingredients Authentic hot and sour soup:
- Prepare 1 for tofu.
- You need 1 for carrot.
- Provide 8 for mushroom.
- Give 200 grams pork belly or minced pork.
- Give 2 for eggs.
- Provide for White pepper.
- Provide Sriracha or chili 🌶.
- Need 25 gram for Soy sauce.
- You need Cooking wine (optional).
- Provide for Sesame oil.
- Give - Vinegar.
The Mysterious Flavor of Chinese Hot and Sour Soup. Hot and sour soups are made in a variety of blends, featuring an array of ingredients that make it challenging to pinpoint the exact list of what creates the exotic, savory balance of hot and sour. For these two opposing qualities, vinegar (for sour) and white pepper (for hot) are mostly. Add the tofu and reduce to medium-low heat.
Authentic hot and sour soup making process:
- Shred carrot, mushroom, and pork belly.
- Stir fry the pork belly untill the surface is cooked on medium heat. Add carrot in the pan.
- Stir fry till the color of carrot turns into a bit transparent. Add mushroom..
- Turn the stove up to high heat and stir fry for 30 seconds. Add soy sauce along the pan. Then add cooing wine (optional). Stir fry for 30 seconds.
- Add 1 liter of boiled water then turn to medium heat.
- Shred tofu. Starting from slicing it. Knock them down like dominoes then shred the tofu..
- Mix one tablespoon of potato powder with cold water. Add the starch water into the soup. Don’t put it all in once. Stop when you like the thickness of the soup..
- Wait until the soup is boiling again then add tofu in. It’s important not to stir at this point. Just gently push the tofu a bit to ensure it’s covered by the soup.
- Mix 2 eggs with a pinch of salt and some sesame oil.
- Wait till the soup is boiled again, turn down to low heat. Pour the egg with chopsticks or spoon to slow down the process. Move around to make sure every section is covered by egg..
- Wait until it’s boiled again then add Shiracha (optional),white pepper and vinegar. It’s better with Asian black vinegar, but red wine vinegar works as well. Turn off the heat in 10 seconds..
- Serve with coriander and some sesame oil. voilà ❤️ you can service as a soup dish with dinner or Gyoza. Adding water dumpling in the soup is also an authentic way of serving hot and sour soup..
Hold a strainer (sieve) over the soup and slowly pour the beaten eggs into the strainer. What Makes Our Hot & Sour Soup Recipe Authentic. My grandparents owned a takeout restaurant. You Asked for It - Hot and Sour Soup! Betty and her husband are from Hunan and have returned to visit, so the recipe is authentic to the region, both by family history, by recent comparison, and by my own review of Chinese regional cookbooks.
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