Hot And Sour Sauce Food

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

HOT-AND-SOUR SAUCE

Steps:

• Heat oil in a medium saucepan over medium heat. Add shallots and garlic. Cook, stirring, until deep golden brown. Add remaining ingredients and bring to a boil.
• Reduce heat to a simmer and cook, stirring, for 1 minute. Remove from heat and transfer mixture to the jar of a blender. Carefully puree until smooth. Transfer to a large mixing bowl; set aside until ready to use.

WOW! SWEET AND SOUR SAUCE

Steps:

• Stir water, sugar, ketchup, pineapple, vinegar, red pepper flakes, soy sauce, steak sauce, and hot sauce together in a saucepan over medium heat. Remove 1/2 cup of the sauce to a small bowl; whisk cornstarch into the sauce in the bowl. Bring the sauce in the saucepan to a boil, stir the sauce with the cornstarch into the boiling sauce. Cook, stirring occasionally, until thickened, about 15 minutes. Remove from heat and allow to cool slightly before using.

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.

SCOTCH BONNET HOT SAUCE

Steps:

• In a large sauce pan over medium-high heat, combine oil, peppers, garlic, onion, and salt; cook for 5 minutes, stirring frequently.
• Pour in water, and cook for 20 minutes, or until the ingredients are soft. Stir frequently. Remove from heat, and allow mixture to cool to room temperature.
• Transfer the mixture to a blender, and puree until smooth. Pour in vinegar and sugar; blend until mixed. Keep refrigerated .

RESTAURANT STYLE HOT AND SOUR NOODLES RECIPE

Steps:

• Cut all vegetable into cubes and keey aside. Then cut the chicken into cubes and marinate with ginger garlic paste, egg white, Cornflour, soy sauce, chili sauce, vinegar, red pepper and salt. Mix well and keep aside.
• Bring a large pot of salted water to a boil. Cook egg noodles for 5-7 minutes, until they reach desired consistency. Drain the noodles. Rinse in a bowl of cold water and drain again. Keep aside.
• Heat 4 tbsp olive oil in wok or large frying pan over a medium to high heat.
• Fry marinated chicken pieces for 8-10 minutes or until cook from inside and golden brown from outside.
• Remove from the oil and keep aside.
• Now saute chopped ginger garlic in the remaining oil for 30 seconds or until aromatic.
• Add half cup of water, hot pepper sauce, soy sauce, and chili flakes. Let it simmer for 2 minutes or until all water dries up.
• Add the onion and keep stirring on high flame. Season with salt and pepper.
• Add capsicum and stir fry together for 1 minute then add tomato and turn the heat on high.
• Add the tomato ketchup and vinegar, continue to stir fry for 1 minute.
• Adjust the seasoning to taste and add fried chicken.
• Toss in the noodles,breaking up the clumps as you drop them in and continue to stir fry for 30 seconds.
• Pour in 2 tablespoons of water and let it steam up through the ingredients ,helping to cook the veg and to warm the noodles through.
• Remove the pan from the heat.Sprinkle some chili flakes over it and top up with olives.
• Serve up straight away to appreciate the kick. ENJOY!!

HOT AND SOUR SOUP

Steps:

• (Ingredient A) Cut the pork loin into fine julienne. Marinate with the light soy sauce, vegetable oil, and cornstarch for 15 minutes.
• (Ingredients B) Soak the dry mushrooms and wood ear fungus until they are soft and fully hydrated. Cut them into fine julienne. Cut three slices of ginger and set aside. Cut the carrots into julienne. Cut the tofu into strips.
• Bring the water to a boil. Cook the meat for half a minute. Then add the remaining ingredients in (B)into the pot and boil for two minutes.
• Add ingredients (C) to the above.
• (Ingredients D) Thicken the soup with the cornstarch slurry (corn starch mix with water), Then follow by adding the beaten egg.
• Remove from heat. Add ingredients in (E). Mix well and serve.

HOT-AND-SOUR SAUCE (STIR FRY)

Steps:

• Combine all ingredients in small bowl and set aside until needed (Sauce can be prepared a few hours in advance.) Once all ingredients have been stir-fried, add sauce to pan along with any ingredients that have been stir-fried and then removed from pan.
• Stir-fry until ingredients are well coated with sauce and sizzling hot, about 1 minute.

HOT AND SOUR SOUP

Steps:

• Simmer: Bring the broth to a simmer over medium high heat in a large saucepan. Add the mushrooms, soy sauce, vinegar, sriracha sauce and white pepper. Continue to simmer for 5 minutes.
• Thicken: In a small bowl, whisk together the corn starch and cold water to make the slurry. Add it to the soup and stir well. Simmer for 5 minutes or until the soup starts to thicken.
• Swirl in the eggs: Pour the beaten eggs into the soup while gently stirring the soup in a circular motion.
• Add tofu: Add the sliced tofu and green onions, stir and remove the saucepan from the heat. Serve immediately.

HOT AND SOUR SOUP

Steps:

• Chicken Stock
• Add 7 cups of water to a large pot.
• Add chicken bones, 1 medium carrot, 1 onion, 1 scallion, and ginger. Cook the stock over medium heat for about 30 minutes. Remove the foam that has formed with the help of a wooden spoon.
• Soup
• In a large saucepan, heat the vegetable oil.
• Add the chicken to the pot and sauté for a minute or until the meat turns white.
• Then add carrots, bell peppers, green onions, mushrooms and sauté for about a minute.
• Add cabbage, hot garlic sauce, Worcester sauce, soy sauce and cook for one minute.
• Pour the prepared chicken broth and cook for 5 minutes.
• Add the chili sauce, sugar, white vinegar, white pepper, black pepper, and salt.
• Mix cornmeal with water in a bowl. Pour the cornmeal slurry into the soup and mix well.
• Slowly add the two eggs to the soup. Let it boil.
• Serve hot.