Clay Irving wrote:
> On 2010-01-20, Janet Wilder > wrote:
>> dsi1 wrote:
>>> On 1/19/2010 6:16 AM, James Silverton wrote:
>
>>>> 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.
>
> Like this one?
>
> Hot and Sour Soup
>
> Recipe from: Jade Walker
> Servings: 6
>
> 1/4 pound lean pork loin, shredded
> 2 teaspoon soy sauce (medium)
> 2 teaspoon Chinese rice wine
> 5 1/4 ounce. bean curd
> 1 teaspoon tapioca starch
> 4-6 dried mushrooms
> 2 tablespoon dried tree ears
> 1/4 cup dried lily flowers
> 1/4 cup bamboo shoots
> 4 cup chicken broth
> 1 tablespoon soy sauce (medium)
> 1/2 teaspoon salt
> 1 teaspoon sugar
> 1 1/2 tablespoon Szechuan preserved vegetable (jar choy, pickled kohlrabi)
> 2 tablespoon Chin Kiang (black) vinegar (a rice vinegar)
> 1/4 teaspoon black or white pepper
> 1 egg, lightly beaten
> 3 tablespoon tapioca starch dissolved in 4 tablespoon. water
> 1 tablespoon sesame oil
> 2 teaspoon chili oil (optional)
> 2 stalks scallion, chopped
>
> Shred the pork then mix with the marinade of soy sauce, rice wine, and
> tapioca starch. Marinate for 30 minutes. Soak the mushrooms, tree ears,
> and lily flowers in hot water in separate bowls for 15 minutes until
> softened. Wash the tree ears carefully then shred them. Shred the bamboo
> shoots, preserved vegetable, and 5 1/4 ounce. bean curd. Dissolve the
> tapioca starch with water. Chop the scallions. Bring 4 cups chicken broth
> and 2 cups water to a boil in a large pot. Add the soy sauce, salt, and
> sugar. Mix well. Add the marinated pork. Stir gently then add the
> mushrooms, tree ears, lily flowers, bamboo shoots and preserved
> vegetable. Let boil for about 2 minutes. Add the bean curd. Bring the
> soup to a boil again. Stir in the well-mixed tapioca starch until it
> thickens. Add the black vinegar and pepper. Stir well. Quickly add in
> egg and turn off heat immediately. Garnish with sesame oil, chili oil,
> and scallions. Serve hot.
>
> Note: This recipe is from a Chinese cooking class I took about 3 years
> ago. I don't which ingredient gives it that special flavor, but I'd put
> my money on the vinegar or the preserved vegetable.
>
THAT looks really interesting. I haven't had the preserved
vegetables in H&S soup that I know of. Hmmm. Come to think of
it, I think I have some in the fridge. I may have to make this in
the VERY near future.

--
Jean B.