I usually buy the firm tofu and cut it carefully into two. The ideal tofu for this soup should be soft, but it can be challenging to handle. Wood ear fungus has a crunchy and slippery texture, which is quite distinct from any other food ingredients I have ever known. Cut the wood ear fungus into fine julienne. Drain and remove the hard luster in the center. The fungus will expand in size and turn soft once it is fully hydrated. You must soak the dry fungus with water like the dry shiitake mushroom. It should be available in the Asian market near you. Word ear fungus (wood ear mushrooms, black fungus) is used in many Chinese recipes. I remember a Chinese chef mentioned on a TV program that cutting it lengthwise instead of crosswise can increase the crunchiness. You can increase the amount if you like the crunchiness of the bamboo shoot. I use about two tablespoons of bamboo shoot slices. You may also be able to get it online.Ĭut the bamboo shoot into thin slices. I am using the vacuum pack bamboo shoot imported from China, but I know that some places sell it in cans. Bamboo shootīamboo shoot is the essential ingredient of hot and sour soup. Cut the mushrooms into thin slices as the dry shiitake, minus the soaking steps. The best alternative is button mushrooms. You can use fresh mushrooms as a substitute. You can also use homemade chicken broth or store-bought chicken stock to enhance the taste. Use it as part of the liquid to make the soup. Tips: the water for soaking the mushrooms has loads of flavor. Remove the stem, and cut the mushroom into thin slices. You can use fresh shiitake mushrooms, but the flavor is not as good as the dried mushrooms. (Note: they will not be ‘over-soaked‘) Otherwise, soak the mushroom in hot water to speed up the process. If you have enough time, soak it in advance or even overnight. The time required varies from an hour to two or three hours, depending on the mushrooms’ thickness. Soak the mushrooms in water until fully hydrated, soft, and easy to cut. The Szechuan hot and sour soup recipe calls for Chinese dry shiitake mushrooms. Here is a list of the common ingredients for this soup. However, almost every recipe can find tofu, mushrooms, egg, and wood ear fungus. ( Another version of the hot and sour soup with egg drops) 2. Add more other ingredients slightly, and use vegetarian broth instead of chicken broth. Note: You can omit the meat for a vegetarian version if you are vegetarian. I am using this method in my Szechuan hot and sour soup recipe. Marination enhances the flavor of the meat, and the cornstarch can make the velvety meat smooth. You only need to marinate the small pieces of pork for fifteen minutes.
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