Hot and Sour Soup/noodles Taiwanese style. Great recipe for Hot and Sour Soup/noodles Taiwanese style. Hot and Sour Soup is a dish for any day of the week anytime of the year. very tasty and healthy, especially good for enjoying in the winter. ‿ ♫♫♫ ★you don't need to follow the amount of salt, pepper, soy sauce, white and black. This is the Hot and Sour Soup you want when you order Hot and Sour Soup 酸辣湯!
This is the way it is made in Taiwan, but the.
Chinese hot and sour glass noodle soup (酸辣粉) is definitely at the top of the list.
Tangy and pungent, it's a classic Sichuan street food which has gained popularity in every corner of China and has made its way to some high-end restaurants.
You can have Hot and Sour Soup/noodles Taiwanese style using 20 ingredients and 9 steps. Here is how you cook that.
Ingredients of Hot and Sour Soup/noodles Taiwanese style
- Prepare 1/4 of Carrot thinly Shred.
- You need 1/4 cup of bamboo Shoots- thinly shred.
- You need 5 pieces of Jew ear mushrooms, thinly shred.
- Prepare 200 g of enoki mushrooms (remove roots and cut into 2 sections).
- Prepare 200 g of shredded meat.
- Prepare 100 g of silken Tofu- thinly shred.
- Prepare 2 of whole eggs mixture.
- Prepare 2 of scallion, shred.
- Prepare 1 tablespoon of oil.
- You need 1 tablespoon of sesame oil.
- You need 450 g of dried or raw noodles noodles (1 serving).
- You need of ★ seasoning materials.
- You need of Salt or chicken powder (to taste).
- You need of White Pepper (to taste).
- You need 3 Tablespoons of soy sauce.
- It's 2 Tablespoon of white vinegar.
- It's 4-5 Tablespoon of black vinegar.
- It's 3 Tablespoon of potato or corn flours- put into cold water and mix, Mixing again before putting into the soup.
- You need 5-8 drops of sesame oil (or more -optional).
- You need 2000 mL of water.
Chinese hot and sour soup 酸辣湯 is a traditional northern Chinese favorite packed with the acidity of Zhenjiang vinegar, the spiciness of the white pepper and the nuttiness of sesame oil. The flavor becomes even more complex with the inclusion of bamboo shoot, dry mushrooms, wood ear fungus and finishes with a beaten egg pour high above the soup to form multiple small egg ribbons floating. What makes chinese hot and sour soup hot? The heat in this chinese hot and sour soup with ramen comes from dried red chillies and white pepper.
Hot and Sour Soup/noodles Taiwanese style step by step
- Put 1 tablespoon of mixed eggs and soy sauce into the bowl of shredded meat, and mixture well for marinading..
- Then preparing all the vegetables and cutting to desired width and size..
- In a saucepan big enough for the number of servers required, add oil and sesame oil in and start frying carrot in for one minute..
- Add the Jew ear mushrooms to the carrot and fry for a further minute, and then add bamboo shoots, mix frying all together and well..
- Add water and put salt, white pepper and soy sauce in the water, and boiling, turn the heat down to low, and then thickening with mixture of cornstarch and water, and boil again..
- Add the enoki mushrooms and silken Tofu in the soup, then pour over the mixture eggs on (don't stir the soup at this moment), put the marinaded shredded meat in, then mix all well..
- While soup is boiling, add white and black vinegar in, when it boiled, turn off the heat, then put shred scallion on and drop some sesame oil. (well done the part of the soup.).
- Take another pan to boil water, when it is boiling, put the noodles in, and cooked well, take the noodles out, put it in a large soup bowl, and ladle Hot and Sour Soup into bowl to cover noodles. (Serving hot).
- Enjoy! ^_^.
The soup has to be on the hotter side. The sourness comes from adding vinegar right at the end. If you add the vinegar in the beginning or towards the middle, the vinegar will evaporate during cooking. Usually we top this noodle soup with fried peanuts (or fried soy beans) and pickled mustard head to add some crispness. Add chili oil, light soy sauce, vinegar, sesame oil, Chinese five spicy powder and Sichuan peppercorn powders in.