| |
私の住んでいる辺りで有名なチャイニーズレストランのオーナーのレシピが新聞に載っていたので作ってみましたが、正にレストランの味（それもおいしい所の）でした。是非お試しあれ。
HOT AND SOUR SOUP (SERVES FOUR)
8 cups water or Chinese-style chicken or pork stock
1/4 cup soy sauce, or more to taste
1/4 cup white vinegar, or more to taste
2 teaspoons ground white pepper, or to taste
4 dried shiitake mashrooms, reconsitituted and sliced
1 small block medium or firm tofu, cut into strips
1/2 cup wood ear (kikurage), cut into strips
1/2 cup bamboo shoot strips
1/4 cup port strips (Take a small piece of pork from the loin or chop. Cut into rough strips or little chunks. Saute in a skillet in 1 tablespoon of vegetable or peanut oil. Add a dash of soy sauce to help it caramelize a little. Cook for about 1 minute, then add to soup.)
1/4 cup cornstarch, mixed with 1/4 cup water to make a slurry
3 eggs, beaten
sesame oil
chopped green onions and/or cilantro, for garnish, optional
* In a large soup pot, add water or stock, soy sauce, vinegar and white pepper. Then add the mushrooms, tofu, wood ear, bamboo shoots and pork. Let mixture come to a boil.
* When soup reaches a boil, turn down heat to medium. In consecutive slow pours, add the cornstarch slurry to the soup while stirring. Then soup will start the thicken.
* When the soup returns to a boil, drizzle the egg on top. When the egg blossoms, give the soup a gentle stir to incorporate the egg. Taste teh soup. Add more soy sauce, vinegar and white pepper, if needed. Drizzle with sesame oil and serve with garnishes.
この分量ですと、大量にできます。一人で４日くらい毎食食べるほど・・
ポイントは醤油、お酢、そして白コショウです。味見をした後にこの3つで味を調えて下さいね。とっても簡単でおいしいHot and sour soupができますよ。
|
|
|
