8 cup soup stock, 6-8 cups
1/4 lb pork, lean
1/2 square bean curd (optional)
1/4 cup shredded bamboo shoot
3 dried black mushrooms 2-3*
2 tbsp sliced can button mushrooms
4 dried wood ears (optional)*
2 stalks green onion, chopped
1 slice cooked ham, shredded**
4 tbsp vinegar
1 tsp chili oil (optional)
1/4 hite pepper
3/4 tsp salt
1/2 tsp sesame oil
1/2 tsp sugar
1 tbsp soy sauce
2 eggs lightly beaten
3 tbsp cornstarch in 3 t water
Directions
* Soaked and shredded. ** Optional Bring soup stock to a boil, add
shredded pork, black mushrooms and wood ears. Cook 2-3 minutes. Add
remainder of ingredients and seasonings (except cornstarch, eggs, and
green onion) reduce heat and simmer for 2 minutes. Thicken with
cornstarch and turn off heat. Slowly pour in beaten eggs in a thin
stream while stirring. Serve immediately. Garnish with green onion.
If soup is to be prepared ahead of time, do not add cornstarch and
eggs until serving time. Otherwise the egg will be overcooked and
spoil the appearance. Soup should be quite hot and sour. Adjust the
hotness with varying amount of white pepper and the sourness with
different amounts of vinegar.
Servings: 4 servings
Mandarin Hot & Sour Soup 2 Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Soup
The History of Recipes
It is quite feasible to trace the history of recipes far back into ancient history, in fact as far as early Egypt, and quite possibly further than that. However, mostly, these early records were just simple pictorial instructions for preparing meals.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, is a collection of clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a roman called Apicius compiled some scripts showing how to cook the recipes prepared by wealthy roman citizens. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and afters, a very modern way of dining. He also recounts how the cooks of Roman times were skilled in the use of many aromatic flavours, including many that are still in use today for example thyme, fennel and parsley. Moving on, there were two books which were published in the fourteenth century : a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these books have no connection with the curry that we all know today, but rather descriptions of the types of food on the menus of the rich people of the time. Later, in the 15th century, people returning from the crusades brought us many new foods and herbs from the Middle-East, including spices like coriander, parsley, basil and rosemary. These new herbs and spices created an explosion in manuscripts on food, most of which are now in academic collections. The revolution that is television gave us celebrity TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Mandarin Hot & Sour Soup 2 recipe.
