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Carrot & Coriander soup.
Hi all.
Anyone have the following recipes please ?
Carrot & Coriander soup.
Peking Hot & Sour soup
Thanks
Alb
Anyone have the following recipes please ?
Carrot & Coriander soup.
Peking Hot & Sour soup
Thanks
Alb
Answers
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We've done this Hot and Sour Soup for years... especially in winter:
7 Cloud Ear Mushrooms
7 Tiger Lily Buds
1 quart Chicken Stock
1 teaspoon salt
2 tablespoons Sesame Oil
1 tablespoon Soy Sauce
2 tablespoons Chili Oil (more or less to taste - it's hot)
2 tablespoons Fish Sauce (we prefer Vietnamese nuoc mam)
1 small package Chinese rice noodles
1 small bunch fresh whole leaf spinach (you can use frozen as long as it's whole leaf and not chopped)
� cup Bamboo Shoots, drained, rinsed, & shredded
� pounds bonelss pork, fat removed, sliced in 1/2 inch strips not over 2 inches long
2 Squares (3 X 3 X 1-1/2 IN.) firm, plain Tofu, rinsed, dried & cubed
� teaspoon ground White Pepper
2 tablespoon white vinegar (more or less to taste)
1 egg slightly beaten
Prep:
Soak the cloud ear mushrooms & tiger lily buds in 1/2 cup warm water for 10 mins. Drain and shred the mushrooms. Cut the tiger lily buds in 1/2-in. lengths. Have remaining ingredients measured & placed nearby for cooking. Place the stock, salt, soy sauce, bamboo shoots, pork, mushrooms & tiger lily buds in a 3-qt. saucepan Bring to a boil over high heat. Immediately reduce heat to low, cover the pan & simmer 3 min. Add the Tofu, Chinese noodles, pepper, Chili Oil, Spinach, Fish Sauce and vinegar. Return to a boil. Stir the cornstarch mixture to recombine it and pour into the saucepan. Stir until soup thickens. Slowly pour in the beaten egg, stirring gently. Remove from heat and pour into a serving bowl. Stir in the sesame seed oil and sprinkle the choppped scallion on top of the soup. Serve immediately. (Pour the beaten eggs slowly into the soup, stirring constantly with a fork until the egg forms cooked shreds).
7 Cloud Ear Mushrooms
7 Tiger Lily Buds
1 quart Chicken Stock
1 teaspoon salt
2 tablespoons Sesame Oil
1 tablespoon Soy Sauce
2 tablespoons Chili Oil (more or less to taste - it's hot)
2 tablespoons Fish Sauce (we prefer Vietnamese nuoc mam)
1 small package Chinese rice noodles
1 small bunch fresh whole leaf spinach (you can use frozen as long as it's whole leaf and not chopped)
� cup Bamboo Shoots, drained, rinsed, & shredded
� pounds bonelss pork, fat removed, sliced in 1/2 inch strips not over 2 inches long
2 Squares (3 X 3 X 1-1/2 IN.) firm, plain Tofu, rinsed, dried & cubed
� teaspoon ground White Pepper
2 tablespoon white vinegar (more or less to taste)
1 egg slightly beaten
Prep:
Soak the cloud ear mushrooms & tiger lily buds in 1/2 cup warm water for 10 mins. Drain and shred the mushrooms. Cut the tiger lily buds in 1/2-in. lengths. Have remaining ingredients measured & placed nearby for cooking. Place the stock, salt, soy sauce, bamboo shoots, pork, mushrooms & tiger lily buds in a 3-qt. saucepan Bring to a boil over high heat. Immediately reduce heat to low, cover the pan & simmer 3 min. Add the Tofu, Chinese noodles, pepper, Chili Oil, Spinach, Fish Sauce and vinegar. Return to a boil. Stir the cornstarch mixture to recombine it and pour into the saucepan. Stir until soup thickens. Slowly pour in the beaten egg, stirring gently. Remove from heat and pour into a serving bowl. Stir in the sesame seed oil and sprinkle the choppped scallion on top of the soup. Serve immediately. (Pour the beaten eggs slowly into the soup, stirring constantly with a fork until the egg forms cooked shreds).
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