Szechuan Style Hot And Sour Soup Food

SZECHUAN HOT AND SOUR SOUP

Steps:

• Over medium heat in a wok or large skillet add carrots, bamboo shoots, wood ear fungus, shiitake mushroom, dried lily flower and minced ginger.
• Add chicken stock, bring to boil and then simmer for 15 minutes.
• Add light soy sauce, dark soy sauce, bean sauce, white sugar, and salt to taste. Continue cooking for 2-3 minutes.
• Add finely sliced tofu to the pot. Then add pork slices and gently stir until the soup beings to boil again.
• Stir the cornstarch slurry (3 T cornstarch with 3 T water) and then add to the soup. Heat until thickened.
• Keep the soup simmering so it is still bubbling before you add the beaten egg. If not, the soup will turn cloudy when the egg is added. Begin stirring in a circular motion with your soup ladle. Once you get the soup moving in a swirling motion, slowly drizzle the beaten egg into the soup.
• Add black vinegar and white ground pepper then turn off the heat and remove pot from the stove.
• Garnish Szechuan Hot and Sour Soup with chopped green onion, cilantro and drizzle of sesame oil.

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 SZECHWAN HOUSE

Steps:

• Mix the pork with 1 tablespoons of soy sauce. Let it sit for 30 minute.
• As that sits reconstitute the dried black mushrooms and black fungus.
• Take a small sauce pan and put the dried mushrooms and fungus into it. Pour enough water over them to cover them. If you have extra chicken broth you can use it. If not water will do fine.
• Let the mushrooms and fungus hydrate for about 20-30 min over a low boil.
• Combine the vinegar, 1 tablespoon of soy sauce, salt, and sugar in a small bowl.
• If you have not mixed the corn starch and water do so in a small bowl.
• Using a large sauce pan heat up the peanut oil on high heat and saute the pork (do not overcook it).
• Add in the bamboo shoots and mushrooms and fungus (do not pour in the liquid that they were hydrating in). I have sometimes found some grit in the liquid and you do not want that in your soup. Saute briefly.
• Add in the 4 cups of chicken broth and bring to a boil.
• Add in the tofu.
• Add in the vinegar mixture.
• Stir up the cornstarch and water mixture to make sure it hasn't settled and add that.
• Lower the heat.
• Stir in one direction and slowly stir in 2 beaten eggs in a thin stream.
• Add in the chile and garlic paste.

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 CHICKEN SOUP

Steps:

• In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
• Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
• Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.

CHINESE HOT & SOUR SOUP

Steps:

• Combine chicken broth, wine and sauces in large pan until boiling.
• Stir in blended cornstarch and water slowly.
• Add mushrooms, ham, chestnuts and bell pepper to pot and simmer for 5 minutes.
• Add vinegar and sesame oil to pot.
• Lightly beat egg and 1 tbsp of water. Add to soup while stirring constantly.
• Add spring onions, shrimps and beancurds. Simmer for 1 minute.
• Scoop into soup bowls and serve hot.