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Full Online Book HomeLearning KitchenAsian - Soup - Hot And Sour Soup By Beck
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Asian - Soup -  Hot And Sour Soup By Beck Post by :Curtis Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1301

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Asian - Soup - Hot And Sour Soup By Beck

4 cups boiling water
6 chicken bouillon cubes
1/4 pound shredded cooked pork
16 ounces canned Chinese mushrooms
12 dried lily buds
4 dried cloud ears
1/4 cup bamboo shoots
2 tablespoons soy sauce
1 cube firm tofu
3 tablespoons red wine vinegar
1/4 teaspoon pepper
2 tablespoons cornstarch
4 drops sesame oil


Soak lily buds and cloud ears in warm water for 30 minutes. Cut tofu into 1/4" strips. Heat water and bouillon to boiling, to dissolve. Mix together first 8 ingredients. Simmer 3-5 minutes. Add tofu, pepper and vinegar. Stir in cornstarch. Add sesame oil and a few slice green onion.
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8 Cups Chicken Broth 8 ounce Pork Loin meat, shredded 1 Cup Bamboo Shoot, shredded 12 ounce Bean Curd-Tofu, cut into pieces, 1½ x¼ inch 1/2 ounce Dry Fungus-Cloud or Wood Ear (dried black mushrooms) 1 Carrot, shredded 2 Eggs, beaten ~ a little Salt & Pepper 2 Green Onions, diced Marinate for Pork: 2 Tablespoons Soy Sauce (Pearl River Bridge-Superior) 1 Tablespoon Corn Starch 2 Tablespoons water Salt & Pepper White Vinegar Hot Chili Paste Hot Chili Oil Soy Sauce (Pearl River Bridge-Superior) Corn Starch mixture (mixed with water) 2 Tablespoons Sesame Oil Green onion, diced, for
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4 dried shitake mushrooms, reconstituted with boiling water, chopped up and save the water 3 green onions, sliced diagonally 1 stalk celery, sliced 2 carrots, sliced diagonally 1/2 C cabbage, sliced thin 1/2 cooking onion, sliced thin any additional vegetables sliced thinly such as mushrooms, zucchini… 1-2 cans of beef broth, or homemade 1 C firm tofu, sliced thinly ramen noodles hot sauce rice vinegar, can use white or malt Saute cooking onions, celery etc in 1 tsp of oil or non-stick spray. Add broth, other vegetables, mushrooms, and mushroom water, and tofu. Heat to boiling and simmer for 5-10 minutes.
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