Name: Chinese Spicy Hot And Sour Soup
Yield: 6
Ingredients: Dried wood ear mushrooms - 5; Dried shiitake mushrooms - 4; Dried tiger lily buds - 8; Chicken stock - 4 cups; Diced bamboo shoots - ⅓ cup; Lean ground pork - ⅓ cup; Soy sauce - 1 teaspoon; White sugar - ½ teaspoon; Salt - 1 teaspoon; Ground white pepper - ½ teaspoon; Red wine vinegar - 2 tablespoons; Cornstarch - 2 tablespoons; Water - 3 tablespoons; Firm tofu, cubed - ½ (16 ounce) package; Egg, lightly beaten - 1; Sesame oil - 1 teaspoon; Thinly sliced green onion - 2 tablespoons

Recipe information

Cooking:

Servings per container:

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Ingredients for - Chinese Spicy Hot And Sour Soup

1. Dried wood ear mushrooms - 5

2. Dried shiitake mushrooms - 4

3. Dried tiger lily buds - 8

4. Chicken stock - 4 cups

5. Diced bamboo shoots - ⅓ cup

6. Lean ground pork - ⅓ cup

7. Soy sauce - 1 teaspoon

8. White sugar - ½ teaspoon

9. Salt - 1 teaspoon

10. Ground white pepper - ½ teaspoon

11. Red wine vinegar - 2 tablespoons

12. Cornstarch - 2 tablespoons

13. Water - 3 tablespoons

14. Firm tofu, cubed - ½ (16 ounce) package

15. Egg, lightly beaten - 1

16. Sesame oil - 1 teaspoon

17. Thinly sliced green onion - 2 tablespoons

How to cook deliciously - Chinese Spicy Hot And Sour Soup

1. Stage

Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.

2. Stage

Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.

3. Stage

Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.

4. Stage

Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.