Hot and sour soup
On 1/19/2010 19:19, Janet Wilder wrote:
> dsi1 wrote:
>> On 1/19/2010 6:16 AM, James Silverton wrote:
>>> Hello All!
>>>
>>> I note a recipe for Hot and Sour Soup by Jean B in r.f.recipes. It looks
>>> authentic using white pepper for heat. I wonder if any others are as
>>> horrible as me and prefer a hotter version using Sriracha sauce?
>>>
>>
>> The whole point of hot and sour soup is it's total reliance on
>> black/white pepper and vinegar as it's main flavor components - that's
>> rather unique. I don't add any Srichacha myself. OTOH, I can see how
>> the taste of the soup might get kind of boring after a while.
>
> Hooray!!! Someone who understands the subtlety of hot and sour soup.
> It's really more about the textures than the "hot" and "sour". An
> authentic recipe will include all kinds of wonderful things like tiger
> lily stems, tree ear mushrooms, shredded bamboo shoots and pieces of
> firm bean curd.
>
> Traditional Chinese cuisine is excellent by itself. I, personally, see
> no reason to turn it into TexMex.
>
> YMMV
>
Totally agree.
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