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Chinese-Hot-and-Sour-Soup.html
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Chinese-Hot-and-Sour-Soup.html
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<!DOCTYPE html>
<html lang="en">
<head>
<meta charset="UTF-8">
<meta name="viewport" content="width=device-width, initial-scale=1.0">
<!-- Fonts -->
<link rel="preconnect" href="https://fonts.googleapis.com">
<link rel="preconnect" href="https://fonts.gstatic.com" crossorigin>
<link href="https://fonts.googleapis.com/css2?family=Open+Sans:ital,wght@0,300..800;1,300..800&display=swap"
rel="stylesheet">
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<link rel="stylesheet" href="Styles/styles.css">
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<link rel="icon" type="image/x-icon" href=images\spoon-and-fork.png>
<title>Chinese Hot and Sour Soup
</title>
</head>
<body>
<header>Chinese Hot and Sour Soup
<h1>Egg Drop Soup</h1>
</header>
<main>
<h2>Tasty Chinese Hot and Sour Soup
</h2>
<img src="images/Hot-and-Sour-Soup-LEAD-1-6bcf336a22fb45b5806b35bfa03c31d5.webp"
alt="a bowl of soup">
<h3>Ingredients</h3>
<ul>
<li>6 dried Chinese black fungus</li>
<li>6 dried wood ear, black, cloud, straw, or shiitake mushrooms, or one bunch of fresh enoki mushrooms</li>
<li>5 dried lily buds</li>
<li>1 (8 ounce) can bamboo shoots</li>
<li>2 tablespoons red wine vinegar</li>
<li>1 tablespoon white vinegar or rice vinegar</li>
<li>1 1/2 tablespoons soy sauce</li>
<li>1 tablespoon cornstarch</li>
<li>4 cups chicken broth</li>
<li>1/2 block firm tofu, diced into small cubes</li>
<li>1 large egg, beaten</li>
<li>1 teaspoon sesame oil</li>
<li>3 scallions, diced</li>
<li>1/4 teaspoon kosher salt</li>
<li>1 1/2 teaspoons freshly ground white pepper</li>
<li>1/4 teaspoon chili oil (optional)</li>
<li>Cilantro (optional)</li>
</ul>
<h3>Instructions</h3>
<ol>
<li>
<strong>Prepare the dried mushrooms:</strong> <p>Pour boiling water over the mushrooms to cover and allow them to soak for 20 minutes, turning the mushrooms over occasionally. It may not seem like a lot but they will grow quite a bit.</p>
<p>After soaking, remove any woody ends with a knife. Cut mushrooms into strips. Reserve 1/4 cup of the liquid and mix with the cornstarch. (If using fresh enoki mushrooms, set aside as they do not need to soak.)</p>
</li>
<li>
<strong>Prepare the lily buds:</strong>
<p>Pour boiling water over the lily buds to cover and allow to sit for 15 minutes. Cut the buds crosswise, then tear them up into a few bunches.</p>
</li>
<li>
<strong>Prepare the remaining ingredients:</strong>
<p>Mix the vinegars and soy sauce together and set aside. Open the can of bamboo shoots, drain well, and cut the shoots lengthwise into strips.</p>
</li>
<li>
<strong>Build the soup:</strong>
<p>Place the chicken broth into a pot and bring to a boil over high heat. Add the tofu, mushrooms, lily buds, bamboo shoots, vinegar mixture, and cornstarch mixture. Mix and bring back to a boil. Once it comes to a boil, remove from heat.</p>
</li>
<li>
<strong>Pour the beaten egg into the broth:</strong>
<p>Pour the egg in a slow stream while stirring the soup, allowing it to instantly cook and feather into the soup.</p>
</li>
<li>
<strong>Add the scallions, white pepper, sesame oil, and chili oil (if using):</strong>
<p>Taste and adjust white pepper, vinegar, and salt to taste. Add cilantro (if using) to garnish and for added flavor. Serve immediately.</p>
</li>
</ol>
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</html>