Hot and Sour Soup 酸辣湯 (suan-1 la-4 tang-1) 

 


 

This is a hearty, chunky Taiwanese version of the soup that can be found in Chinese restaurants worldwide.


 

 

Serves 6

Ingredients
4 dried shiitake (black) mushrooms
I dried wood ear
120 grams lean pork, julienned
2 teaspoons cornstarch
300 grams regular tofu, cut into 1 cm cubes
150 grams congealed pig's blood, cut into 1 cm cubes
7 cups chicken stock 
3 large slices of ginger 
1/2 cup carrots, julienned
*1/2 cup bamboo shoots, julienned
1/2 cup white rice vinegar
3 tablespoons soy sauce
11/2 teaspoons chilli sauce
31/2 tablespoons cornstarch mixed in a small amount of water
1 egg white
4 spring onions, finely chopped

Method

  1. 1.     Soak mushrooms and wood ear in water until soft (about 20 minutes).
  2. 2.     Cut up tofu, pig's blood, carrot, and bamboo shoots.
  3. 3.     Slice pork into very thin strips. Put in a bowl and add 2 teaspoons of cornstarch. Mix well and let stand.
  4. 4.     Trim mushrooms and wood ear stems and slice thinly.
  5. 5.     Place stock in a large pot and bring to boil. Add mushrooms, wood ear and ginger. Simmer for 10 minutes. Remove ginger.
  6. 6.     Add pork, tofu, pig's blood, carrots, and bamboo shoots. Cook for 2 minutes, before adding vinegar, soy sauce, and chilli sauce. Cook for further 5 minutes.
  7. 7.     Mix in cornstarch to thicken soup. Turn off heat. Add egg white and stir gently.
  8. 8.     Garnish with spring onions.

Notes: *If using fresh bamboo: place bamboo in a pot with plenty of water, bring to boil, simmer uncovered for 20 minutes. Taste bamboo; if bitter, replace water and boil for a further 10 minutes.
This dish involves quite a bit of preparation, but is cooked in under 20 minutes. Unlike many hot and sour soups, this one does not use pepper, instead relying on a fine balance of vinegar and a chilli to achieve the hot and sour effect. Although in Taiwan the soup will always include the pig's blood, you might not fancy it, even if you can get your hands on it – so leave it out. Leftovers taste fine after a few days in the fridge, but do not freeze.

 


酸辣湯
 酸辣湯(璿-1 LA-4-1)這是可以在中國餐館全世界可以找到的湯爽朗,矮胖的台灣版本。


 

 

供應6

主料
4
幹香菇(黑色)蘑菇
我幹木耳邊
120
克瘦豬肉,切絲
2
茶匙太白粉
300
克定期豆腐,切成1厘米的立方體
150
克凝結豬血,切成1厘米的立方體
7
杯雞湯
3大切片姜
1/2
杯胡蘿蔔,切絲
* 1/2
杯竹筍,切絲
1/2
杯白米醋
3
湯匙醬油
1 1/2
茶匙辣椒醬
31/2
湯匙生粉混合在少量的水
蛋清
4
蔥,切碎

方法

  1. 1.     浸泡香菇和木耳水至軟(約20分鐘)。
  2. 2.     切碎的豆腐,豬血,胡蘿蔔,竹筍等。
  3. 3.     豬肉切片成非常細條。放在一個碗裡,加入2茶匙玉米澱粉。拌勻,靜置。
  4. 4.     修剪蘑菇和木耳莖,切薄片。
  5. 5.     將股票在一個大鍋裡,煮沸。加入香菇,木耳,生薑。小火煮10分鐘。除去姜。
  6. 6.     加入豬肉,豆腐,豬血,胡蘿蔔,竹筍。煮2分鐘,加入醋,醬油和辣椒醬之前。煮5分鐘。
  7. 7.     拌入生粉勾芡。關火。加入蛋清和輕輕攪拌。
  8. 8.     灑上蔥。

注:*如果使用鮮竹:竹的地方在一個鍋裡用大量的水,煮沸,小火煮破獲20分鐘。品味竹如果苦,更換水,熬了10分鐘。
這道菜涉及到相當多的準備,但煮熟的在20分鐘內。不像許多酸辣湯,這一個不使用辣椒,而不是依賴於醋良好的平衡和辣椒,實現了酸辣的效果。雖然在台灣的湯總是包含豬的血,你可能不喜歡它,即使你可以得到你的手就可以了-所以離開它。剩飯剩菜味細後在冰箱裡了幾天,但不凍結。

 

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