Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, taiwanese hot and sour soup made with the cooking liquid. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
I had an unusual hot and sour soup at a taiwanese restaurant in detroit, and made a copy which follows. chicken broth. lemon grass. two tablespoons of Louisiana Hot Soss. julienne strips of white meat of Chicken, sliced Mushrooms, pea pods, scallions and a little bit of bean sprouts. Add the stir-fried meat, vegetables, and cooking liquid. Nowadays, it has becomes so popular that you can even find it throughout Chinese.
Taiwanese Hot and Sour Soup Made with the Cooking Liquid is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Taiwanese Hot and Sour Soup Made with the Cooking Liquid is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have taiwanese hot and sour soup made with the cooking liquid using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Taiwanese Hot and Sour Soup Made with the Cooking Liquid:
- Take Sesame oil
- Prepare Onion
- Make ready Dried and salted wakame seaweed
- Take Cooking liquid from
- Prepare Salt and pepper
- Prepare Soy sauce
- Get katakuriko + 2 teapoons of water Katakuriko slurry
- Take Egg
- Take Vinegar
- Make ready Ra-yu
It usually consists of a meat based broth, mushrooms, tofu and egg. To make this soup easily with the ingredients you may already have in the kitchen, you need to understand that the core ingredients are white pepper and. Hot and sour soup can be found on any takeout menu or Chinese buffet line in the US. It ranges in quality and flavor from awesomely delicious to lukewarm, tasteless, and gloopy.
Instructions to make Taiwanese Hot and Sour Soup Made with the Cooking Liquid:
- Slice the onion thinly. Soak the wakame seaweed in water to remove the excess salt, then chop into bite-sized pieces.
- In a small saucepan over medium-low heat, heat sesame oil and sauté the onion until translucent. Add the wakame seaweed and sauté quickly.
- Add the cooking liquid and turn up the heat. When the liquid comes to a boil, skim off the scum, and season with salt, pepper, and soy sauce.
- When it comes to a boil again, reduce the heat to low and add the katakuriko slurry to thicken the soup. Beat the egg and drop it in the soup while stirring with a ladle.
- When it comes to a boil again, add the vinegar and mix it lightly. Turn off the heat, add desirable amount of ra-yu and it is done.
- I simplified the soup by adding onion and wakame seaweed this time, but you could add other ingredients such as tofu for a heartier soup.
Hot and sour soup (Suan La Tang) is a common dish popular in China especially in cold winter. It is firstly invented for poor people who need to warm their body up. But you can prepare all the ingredients and package them together. Chichi's Chinese: Hot and Sour Soup. All products linked here have been independently selected by our editors.
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