Hot And Sour Soup B1

* Exported from MasterCook *

HOT AND SOUR SOUP B1

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pork Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 CLOUD EAR MUSHROOMS
7 TIGER LILY BUDS
1 qt CHICKEN STOCK
1 t SALT
1 tb SOY SAUCE
1/2 c BAMBOO SHOOTS, DRAINED,
-RINSED, & SHREDDED
1/4 lb BONELESS PORK, TRIMMED
-OF FAT, SLICED 1-1/2 X 2 IN
2 SQUARES (3 X 3 X 1-1/2 IN.)
-FRESH CHINESE BEAN CURD,
-DRAINED, RINSED, & SHREDDED
1/4 ts GROUND WHITE PEPPER
2 tb WHITE VINEGAR
1 EGG, LIGHTLY BEATEN

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
re- duce heat to low, cover the pan & simmer 3 min.
Add the bean curd, pepper & vinegar. Return to a boil.
Stir the cornstarch mixture to recom- bine 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. Stir in the green
onions, red pepper sauce, and sesame oil. Serve hot in
individual bowls. For a Chinese meal, it is a good
idea to have several dishes that can be started or
completed ahead of time. This hot and sour soup is
just such a do-ahead dish, if you wish, and goes well
with most Chinese menus. Temperature(s): HOT Effort:
DIFFICULT Time: 00:30 Source: PEKING GARDEN EAST
Comments: MILWAUKEE, MEQUON Comments: WINE: TAI-SHAN



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