The trick is to smoke the meat and not make the meat smoke
HOT AND SOUR VEGETABLE SOUP
Date: October 31, 2015 Favorite:Soups & Stews Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The ingredients are gathered: White vinegar, water, cornstarch, garlic chili paste, pepper, chicken broth, an egg, chopped scallions, sesame oil, soy sauce, bamboo shoots, chicken, mushrooms and tofu.
Everything is out at the Egg which has been created to 650 degrees. The iPad has the recipe on it the next step is to preheat the wok.
The first step is to bring the chicken broth to a boil.
The soy sauce, shredded chicken, mushrooms and garlic chili sauce are added in next in the mixture is allowed simmer for three minutes.
The vinegar, Black pepper, bamboo shoots and tofu are added and the mixture is simmered for five minutes.
The water in the cornstarch mixture are added in next and the broth is allowed to thicken.
The egg is slowly drizzled in to the soup which is gently stirred and then the sesame oil and scallions are added in and gently stirred. The soup is ready.
The soup was served together with some soft powdered monkey rolls.
The first spoonful of the soup was surprisingly spicy, but subsequent spoonfuls were less spicy tasting. The soup had amazing flavor with a broad range of contrasting tastes.
This hot and sour soup recipe was the best either I or my guests had ever tasted.
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For the second weekend in a row I made four dishes from my new The Essentials of Wok Cooking cookbook, The book presents make at home versions of classic Chinese restaurant favorites, mostly Cantonese style dishes. Hot and Sour Soup is a classic soup you will find at most Cantonese Chinese restaurants. This version turned out to be the best Hot and Sour soup any of us had ever tasted. It was also suprisingly spicy. I don’t think of the Americanized versions of Cantonese style Chinese food as being spicy, but this soup was certainly an exception. The first spoonful was a big surprise, but by the second spoonful my tastebuds must have adjusted because it seemed less hot. Everyone had a similar experience. I am quite impressed with this cookbook. For two weeks in a row I have made the best versions I have ever tasted of two classic Chinese restaurant favorites.