HOT AND SOUR SOUP RECIPE
Saturday, December 12, 2009
HOT AND SOUR SOUP RECIPE
HOT AND SOUR SOUP RECIPE INGREDIENTS
2 teaspoons cooking oil
4 shallots, chopped
15 cups water
11/2 cups wood ear mushrooms
(tenga ng daga)
1 can Olinese preserved
vegetables*
1 kilo ground pork tenderloin or
pork loin
1/2 tablespoon soy sauce
1 teaspoon s.ugar
1/4 cup vinegar
3-4 tablespoons cornstarch, dissolved
in 1-2 tablespoons cold water
2 teaspoons salt
1-2 tablespoons black pepper,
ground
5 blocks tofu, sliced into I-inch
pieces
Scallions, sliced for garnish
HOT AND SOUR SOUP RECIPE COOKING PROCESS
In a large deep casserole, heat cooking
oil and saute shallots. Pour in water. Bring
to a boil and stir in wood ear mushrooms
and preserved vegetables.
Reduce heat to medium then add ground
pork, soy sauce, sugar and vinegar. Simmer
until pork is cooked. Stir in cornstarch
dissolved in water. Let mixture simmer
until thickened, stirring occasionally.
Season with salt and pepper and heat
through.
Add tofu, cook for 3 minutes. Garnish
with scallions. Serve hot.Canned Chinese preserved vegetables are
available in supermarkets and groceries in
Chinatown.
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