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CHINESE HOT AND SOUR SOUP 4 dried black mushrooms 2 bean curd cakes 1 scallion 1 egg 2 tsp. cornstarch 1/4 c. water few drops sesame oil or Tabasco sauce 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 cut) 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! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |