Thursday, May 7, 2009

Szechuan hot and sour soup ( 四川酸辣汤)

150g lean meat ( cut into thin strips)
1 pc soft taufu ( cut into small cubes)
6 dried chinese mushroom ( soaked and cut into thin slices)
3 dried black fungus ( soaked and cut into thin strips)
1 small carrot ( shredded)
1 pc bambo shoot ( cut into thin strips )
1 egg ( beaten lightly)
2 tbsp hot bean paste
1 tbsp chicken granules
2 tsp black vinegar
1 tbsp light soya sauce
some cornflour
dash of pepper

1. Season the meat with 1 tbsp cornflour and 1 tbsp light soya sauce.
2. Boil 800ml water in a pot.
3. When the water boils, put in the mushroom, black fungus, carrot, bamboo shoot and taufu.
4. Add in 2 tbsp hot bean paste, vinegar and 1 tbsp chicken granules and stir lightly to mix well. Leave to boil for 5 minutes.

5. Put in the meat ( do not stir at this moment).
6. Mix 2 tbsp cornflour in 4 tbsp water and add to the soup to thicken it.
7. Pour in the egg and off the flame without stirring.
8. Dish out to serve.

* Optional : add dash of chilli powder to make it more spicy.

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