*  Exported from  MasterCook  *
 
                            HOT AND SOUR SOUP B1
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pork                             Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    7                    CLOUD EAR MUSHROOMS
    7                    TIGER LILY BUDS
    1       qt           CHICKEN STOCK
    1       t            SALT
    1       tb           SOY SAUCE
      1/2   c            BAMBOO SHOOTS, DRAINED,
                         -RINSED, & SHREDDED
      1/4   lb           BONELESS PORK, TRIMMED
                         -OF FAT, SLICED 1-1/2 X 2 IN
    2                    SQUARES (3 X 3 X 1-1/2 IN.)
                         -FRESH CHINESE BEAN CURD,
                         -DRAINED, RINSED, & SHREDDED
      1/4   ts           GROUND WHITE PEPPER
    2       tb           WHITE VINEGAR
    1                    EGG, LIGHTLY BEATEN
 
   Soak the cloud ear mushrooms & tiger lily buds in 1/2
   cup warm water for 10 mins. Drain and shred the
   mushrooms. Cut the tiger lily buds in 1/2-in. lengths.
   Have remaining ingredients measured & placed nearby
   for cooking. Place the stock, salt, soy sauce, bamboo
   shoots, pork, mushrooms & tiger lily buds in a 3-qt.
   saucepan Bring to a boil over high heat. Immediately
   re- duce heat to low, cover the pan & simmer 3 min.
   Add the bean curd, pepper & vinegar. Return to a boil.
   Stir the cornstarch mixture to recom- bine it and pour
   into the saucepan. Stir until soup thickens. Slowly
   pour in the beaten egg, stirring gently. Remove from
   heat and pour into a serving bowl. Stir in the sesame
   seed oil and sprinkle the choppped scallion on top of
   the soup. Serve immediately. Pour the beaten eggs
   slowly into the soup, stirring constantly with a fork
   until the egg forms cooked shreds. Stir in the green
   onions, red pepper sauce, and sesame oil. Serve hot in
   individual bowls. For a Chinese meal, it is a good
   idea to have several dishes that can be started or
   completed ahead of time. This hot and sour soup is
   just such a do-ahead dish, if you wish, and goes well
   with most Chinese menus. Temperature (s): HOT Effort:
   DIFFICULT Time: 00:30 Source: PEKING GARDEN EAST
   Comments: MILWAUKEE, MEQUON Comments: WINE: TAI-SHAN
  
 
 
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