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Chinese hot and sour soup

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Ingredients/Components

cornstarch - 2 Tbsp
water - 1 tsp
egg - 1 item
vinegar - 2 Tbsp
soy sauce - 1 Tbsp
black pepper - 1/2 tsp
chili oil - 1/2 tsp
sesame oil - 1/2 tsp
beef stock - 3 c
dried cloud ears - 1/4 c
lilybuds - 1/4 c
Chinese mushrooms - 1/4 c
cake tofu optional - 1 item
cold beef stock - 1/2 c

How to make chinese hot and sour soup:

Cover first 3 ingredients with water; soak for 20 minutes. Drain and squeeze dry. Cut mushrooms and tofu into slivers and add to beef stock, along with cloud ears and lilybuds. Bring to a boil; simmer 10 minutes. Mix cornstarch with the cold beef stock and stir into the soup until the mixture becomes thickened and clear. Add soy sauce, pepper and vinegar. Set aside until ready to serve. Heat to simmering. Mix egg with water and pour into soup. Float oils on top of soup. Serve immediately.

Recipe categories: Soups & stews, Chicken, Poultry.

Rating:

4.2

Average rating: 4.2, total votes: 6

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