CHINESE HOT AND SOUR SOUP
4 dried black mushrooms
2 bean curd cakes
2 tsp. cornstarch
1/4 c. water
few drops sesame oil or
5 c. stock
1 c. mushrooms soaking liquid
1 Tbsp. sherry
2 Tbsp. white vinegar
3/4 tsp. salt
1 tsp. soy sauce
1/4 tsp. pepper
1/4 c. lilly buds (soak and
Soak dried mushrooms and lilly buds. Reserve only black
mushroom liquid. Sliver bean curd. Mince scallion. Beat egg
lightly. Blend cornstarch and cold water to a paste. Bring
stock and black mushroom liquid to a boil. Add mushrooms and
lilly buds, simmer, covered 10 minutes. Add bean curd and
simmer covered 3 minutes. Stir in sherry, vinegar, salt, soy
sauce and pepper. Thicken with cornstarch paste. Slowly add
beaten egg, stirring gently once or twice. Remove from heat.
Add sesame oil or Tabasco. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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