Chinese Hot And Sour Pork Soup Food

CHINESE HOT AND SOUR SOUP

Steps:

• In a small saucepan, bring 1 cup of the water to a boil. Place the bamboo shoots in a small heatproof bowl and pour 1/2 cup of the boiling water over them; let soak for 5 minutes then drain. Add the dried mushrooms to the water to the water remaining in the saucepan and let soak for 15 minutes. Drain the mushrooms through a sieve, reserving the soaking liquid. Slice the mushrooms, discarding the stems.
• In a large saucepan, heat the oil over moderate heat. Add the chicken and sauté for 4 minutes or until no longer pink on the outside. Add the soaked mushrooms, fresh mushrooms, green onions, stock, soy sauce, honey, and mushroom soaking liquid. Bring the sauce pan mixture to a simmer.
• Meanwhile, in a small bowl, mix the cornstarch with the remaining 1/4 cup water. Stir the cornstarch mixture into the simmering soup and cook for 5 minutes. Stir in the tofu, vinegar, and red pepper sauce. Cook until the tofu is heated through.

CHINESE SPICY HOT AND SOUR SOUP

Steps:

• 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.

CHINESE HOT AND SOUR PORK SOUP RECIPE - (4.3/5)

Steps:

• 1. Bring chicken stock to simmer 2. Add soy sauce, pork (raw julienned loin or cooked sausage), mushrooms, and chile paste. Simmer 10 minutes 3. Add pepper, vinegar, bamboo shoots, water chestnuts, and tofu. Simmer 5 minutes 4. Add cornstarch and water mixture 5. Bring back to a simmer, and add julienned carrots. 6. Simmer for 5 minutes and add sesame oil. 7. Taste and adjust flavor by addition more vinegar, soy sauce, chile paste, or pump up chicken flavor with a packet or two of Chicken Flavor Burst. 7. Serve with chopped onions and cilantro on top of hot soup.

CHINESE HOT-AND-SOUR SOUP

Steps:

• Toss pork with dark soy sauce in a bowl until pork is well coated.
• Soak black and tree ear mushrooms in 3 cups boiling-hot water in another bowl (water should cover mushrooms), turning over black mushrooms occasionally, until softened, about 30 minutes. (Tree ears will expand significantly.) Cut out and discard stems from black mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps. Remove tree ears from bowl, reserving liquid, and trim off any hard nubs. If large, cut tree ears into bite-size pieces. Stir together 1/4 cup mushroom-soaking liquid (discard remainder) with cornstarch in a small bowl and set aside.
• Meanwhile, soak lily buds in about 1 cup warm water until softened, about 20 minutes, then drain. Trim off tough tips of lily buds. Cut lily buds in half crosswise, then tear each half lengthwise into 2 or 3 shreds.
• Cover bamboo shoots with cold water by 2 inches in a small saucepan, then bring just to a boil (to remove bitterness) and drain in a sieve.
• Stir together vinegars, light soy sauce, sugar, and salt in another small bowl.
• Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add pork and stir-fry until meat just changes color, about 1 minute, then add black mushrooms, tree ears, lily buds, and bamboo shoots and stir-fry 1 minute.
• Add broth and bring to a boil, then add tofu. Return to a boil and add vinegar mixture. Stir cornstarch mixture, then add to broth and return to a boil, stirring. (Liquid will thicken.) Reduce heat to moderate and simmer 1 minute.
• Beat eggs with a fork and add a few drops of sesame oil. Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon. Stir in white pepper, then drizzle in remaining sesame oil and divide among 6 to 8 bowls. Sprinkle with scallions and cilantro before serving.

CHINESE HOT AND SOUR PORK SOUP

Steps:

• Bring stock to a simmer.
• Add soy sauce, pork, mushrooms and chile paste. Simmer for 10 minute.
• Add pepper, vinegar, bamboo shoots, water chestnuts, fungus and tofu.
• Simmer 5 minute.
• Mix cornstarch with 2 tablespoons water and add.
• Bring back to simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 sec. before stirring in the sesame oil.
• Serve with a garnish of chopped scallions.
• NOTE: The pepper, chile paste and vinegar can be varied for taste. I also omit the pork and use less egg.

CHINESE HOT AND SOUR SOUP

Steps:

• Heat stock in large saucepan over medium heat.
• Place noodles in a bowl, add boiling water to cover and soak until soft-about 3-5 minutes Drain and add to the stock.
• Place mushrooms in a bowl, add boiling water to cover and soak for 5 minutes.
• Drain, slice thinly and add to the stock.
• Add diced chicken, bamboo shoots and ginger and stir to combine.
• Cook until chicken is tender, 3-4 minutes.
• Stir in remaining ingredients and cook for 1-2 minutes more.
• Taste and adjust seasonings by adding a little more vinegar or chili as desired.
• Serve immediately, ladled into bowls.

SPICY HOT AND SOUR SOUP WITH PORK

Steps:

• Heat the oil in a large pot over medium-high flame.
• Add the smashed garlic, ginger paste, chili paste, shiitake and oyster mushrooms, and bamboo shoots. Cook 1-2 minutes, stirring constantly.
• Mix the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the pot. Cook 2-3 minutes to let flavors blend.
• Pour in the chicken broth, bring the soup to a boil, and simmer for 10 minutes.
• Meanwhile, dust pork with cornstarch. You will probably need about 2-3 tbsp, depending on how much pork you have. Season with a few shakes of white pepper and mix thoroughly.
• Heat a pan with 1 tbsp oil and fry pork until mostly cooked through. It will finish cooking in the soup but you want the outside a little brown. Add to soup.
• If you haven't already, dissolve the 3 tbsp cornstarch in the 1/4 cup water and stir until smooth. Pour into the soup and continue to simmer 5 more minutes, until soup thickens. If using tofu, add at this step.
• Remove the soup from the heat and stir in 1 direction until the soup is spinning on its own. Then, slowly pour in eggs in a steady stream using a fork to stir if necessary to break up pieces. (The egg should be cooked almost immediately.).
• Add scallions and enjoy!

TRADITIONAL SZECHUAN-STYLE HOT AND SOUR SOUP WITH TOFU FRITTER

Steps:

• Combine the pork with the sesame oil, soy, and cornstarch. Let stand for 30 minutes. In a hot stockpot, add oil and sear the pork, stirring quickly then set aside. Add the chiles and ginger, and stir. Add the stock, sugar, bamboo and wood ear and bring to a boil. Season. While boiling, drizzle in the egg to form ribbons. Add the cornstarch and stir constantly to thicken. Add vinegar, soy, sesame oil, scallions and cilantro including the pork and check for seasoning. I love my soup tart and spicy so more vinegar and white pepper can be added. Add Tofu Fritters to each bowl of soup and serve.
• Preheat a fryer to 400 degrees F.
• In a mixing bowl, whisk together the tofu, yolks, scallions, sesame oil, ginger, and sausage. Season and fold into egg whites. Using 2 spoons, make quenelles and gently place in a dish of rice flour and coat using your hands. Place in deep fryer and fry to golden brown, about 2 to 3 minutes. Drain on paper towels and season, place in soup, and immediately serve.

HOT AND SOUR SOUP (酸辣汤)

Steps:

• Gently rinse dried shiitake mushrooms, dried wood ear mushrooms, and lily flowers with tap water. Soak each of them with 1.5 to 2 cups warm water in three big bowls. Rehydrate for 30 minutes to 1 hour, until tender. Slice mushrooms into strips. Snip off the tough ends of lily flowers and discard. Remove tough ends of wood ear mushrooms, then chop into bite-sized pieces. Reserve the marinating water from lily flower and shiitake mushrooms, 2 cups in total
• Combine pork, Shaoxing wine, salt and cornstarch in a bowl. Mix well by hand. Marinate for 10 - 15 minutes.
• Add Chinkiang vinegar and white pepper into a small bowl. Mix well until the white pepper is completely dissolved.
• Add water or chicken stock, ginger, and green onion into a pot and heat over medium-high heat. If you reserved the marinating liquid from step one, you can add it plus 4 cups water or chicken stock.
• Add rehydrated wood ear mushrooms, shiitake mushrooms, lily flowers, and tofu to the pot. Cook until bringing to a simmer. Add soy sauce and turn to medium-low heat.
• Mix the cornstarch with 1/4 cup of water in a bowl until cornstarch is fully dissolved. Slowly swirl the cornstarch slurry into the soup. Stir to thicken the soup.
• Add the pork from step one into the soup, stirring several times to prevent the pork strips from sticking together. Add the salt. Slowly swirl in the beaten egg and stir well. The egg should be scattered and not clotted.
• Remove the pot from stove. Add the vinegar and pepper mixture and stir to mix well.
• Garnish with cilantro and drizzle with sesame oil. Give it a final stir. Taste the soup and add more salt if needed.
• Serve hot.

CHINESE RESTAURANT-STYLE HOT AND SOUR SOUP RECIPE

Steps:

• In a large sauce pan, combine chicken broth, chicken, bean curd, mushrooms and bamboo shoots.
• In a small bowl, combine salt, sugar, soy sauce, rice vinegar, red wine vinegar, lemon juice, fish sauce, water, corn starch, peppercorns and sesame oil. Mix well.
• Place sauce pan over medium high heat and bring to a boil.
• When the base comes to a boil, add seasonings. Continue to boil for 2 - 5 minutes as soup thickens slightly.
• Add beaten egg slowly, stirring to create ribbons.
• Remove from heat.
• Spoon into serving bowls. Garnish with minced green onions.
• Serve hot.

CHINESE PORK SOUP

Steps:

• Rub five spice powder on pork and salt liberally.
• Fry the pork and ginger in a wok with a little oil till cooked through.
• Transfer pork onto a cutting board and slice into thin strips.
• Add 6 cups of water to the wok and bring to a boil. The wok does not need to be rinsed out unless you used too much oil.
• Add granuled chicken flavoring, mushrooms and carrots. Boil till the vegetables are cooked.
• Turn heat off. Add pork strips and sesame oil to taste. Lime juice can be added, too, if you want the soup to be a little sour.
• Serve into individual bowls with cilantro.

HOT AND SOUR SOUP

Steps:

• Put the wood ears in a small bowl and cover with boiling water. Let stand for 30 minutes to reconstitute. Drain and rinse the wood ears; discard any hard clusters in the centers.
• Heat the oil in a wok or large pot over medium-high flame. Add the ginger, chili paste, wood ears, bamboo shoots, and pork; cook and stir for 1 minute to infuse the flavor. Combine the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the wok and toss everything together - it should smell really fragrant. Pour in the Chinese Chicken Stock, bring the soup to a boil, and simmer for 10 minutes. Add the tofu and cook for 3 minutes.
• Dissolve the cornstarch in the water and stir until smooth. Mix the slurry into the soup and continue to simmer until the soup thickens. Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately.) Garnish the hot and sour soup with chopped green onions and cilantro before serving.
• Put the chicken in a large stockpot and place over medium heat. Toss in the green onions, garlic, ginger, onion, and peppercorns. Pour about 3 quarts of cold water into the pot to cover the chicken by 1-inch. Simmer gently for 1 hour, uncovered, skimming off the foam on the surface periodically.
• Carefully remove the chicken from the pot and pass the stock through a strainer lined with cheesecloth to remove the solids and excess fat. Cool the chicken stock to room temperature before storing in the refrigerator, or chill it down over ice first.
• Yield: About 2 quarts

CHINESE HOT AND SOUR SOUP

Steps:

• Heat oil in a large pot over medium-high heat, add in the ginger and pork, stir fry for a minute.
• Toss in the soy sauce, cooking wine, Chinese vinegar, salt and chili paste, stir fry 1-2 minutes or until fragrant.
• Pour in the Chicken Stock and bring to a boil.
• Add the shiitake mushroom and tofu into the soup, stir to mix, let simmer for 15 minutes.
• Whisk together the ¼ cup chicken stock and cornstarch in a small bowl until smooth.
• Pour the cornstarch slurry into the soup, give it a gentle stir to mix, let simmer for 1 minute or until the soup has thickened.
• Stir the soup with the spatula in a circular motion, slowly drizzle in the egg to create egg ribbons.
• Continue cooking for 30 seconds or until the egg has been cooked.
• Garnish with chopped green onion, white pepper, sesame oil and thai red chili pepper (optional) to serve and enjoy white hot!