Ingredients
3 dried wood ears
20 dried tiger lily buds
3 cup hot water
1/4 lb pork butt
1 marinade:
1/2 tsp rice wine or dry sherry
1/2 tsp cornstarch
1 tsp sesame oil
1 tsp salt
2 oz fresh mushrooms, sliced
1/4 cup shredded bamboo shoots
1 3 square bean curd, sliced
2 tbsp worcestershire sauce
2 tsp white vinegar and adjust
5 tbsp cornstarch
5 tbsp water
1 egg, beaten
1/2 tsp black pepper
1/2 tsp white pepper
1 tbsp sesame oil
6 1/2 cup chicken broth or white stock
1/4 cup water chestnuts
Directions
Soak wood ears and lily buds in 3 cups hot water 15 minutes to soften.
Remove stems from softened wood ears. Shred wood ears with a cleaver.
Slice pork into thin strips. Use a cleaver to chop strips into
shreds. Combine marinade ingredients in a small bowl. Add pork
shreds; mix well. Let stand 15 minutes. Combine chicken broth and
salt in a medium saucepan. Bring to a boil over high heat; reduce
heat to medium. Add mushrooms, water chestnuts, bamboo shoots, wood
ears and lily buds to broth. Simmer 3 to 4 minutes. Add pork shreds
with marinade and bean curd. Bring to a boil. Add worcestershire
sauce and vinegar, if desired. Dissolve cornstarch in 5 tablespoons
water to make a paste. Slowly stir into soup. Cook over medium heat
until soup thickens slightly. Stir egg into soup. Add black pepper,
white pepper and sesame oil.
Servings: 4 servings
Chinese Hot & Sour Soup Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Soup
The History of Recipes
Recipes as an idea can be traced way back into the far past, at least as far as the Egyptians, and quite possibly further than that. Having said that, these, ancient recipes were just very basic hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of ancient tablets in ancient Sumerian which describe the baking 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 tried it feel `exhilarated, wonderful and blissful`. As we move into The time of the romans around 25BC a roman called Apicius created a number of documents which described recipes cooked by the Romans. In his publication, he recounts how the meals of wealthy Romans were separated into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the early Romans were skilled in the use of a good variety of spices and herbs, including some familiar names like basil, rue and parsley. As we move on, we find two books which date from the 1300s : one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the spicy food that is served today, but rather descriptions of the types of meals prepared for the rich people of the time. Later, in the fifteenth century, people returning from the crusades brought us many new spices and herbs from the holy lands, such as basil and rosemary. The introduction of these new foods and spices led to an eruption in manuscripts on cookery, the majority of which still exist in academic collections. The revolution that is television gave us celebrity TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes such as those found on this site. |
We hope you enjoy this Chinese Hot & Sour Soup recipe.
