I made hot and sour soup tonight and while it wasnt difficult, there were so many steps!
The set-up: chopping and dicing and slicing.
I soaked the cloud ears and skipped the tiger lily buds. I dont dislike the taste (none, really) but I just dont like the way they look and the way they float through the soup. Just dont like it. ;P
I sliced the tofu then soaked it in a rice vinegar/soy sauce/garlic mixture for an hour.
I made the stock last night and then I brought it to a boil, then added the crushed ginger, crushed garlic and stirred. I clipped the hard ends from the cloud ears, then broke them up, chopped the button and shiitake mushrooms and added to the pot with bamboo shoots.
I brought it to a boil again then turned it down to a simmer for about 20 minutes. Then I made the cornstarch/water mixture. No photos of those steps. :o Those steps plus adding the eggs took both hands because I had to stir constantly while slowly adding the cornstarch AND while stirring in the lightly beaten eggs.
The cornstarch actually did thicken the soup nicely but its hard to see it in the photos.
I really like rice vinegar and always add extra.
You only need a little white pepper. A little goes a long way.
I chopped the scallions then stirred in sesame oil.
It was sooooo aromatic while cooking and I must admit this soup was very, very tasty! It will be even better tomorrow. :)
chekccard
upgrade card
set top card
replt card
Noisy card
Colorizer
Jack