I LOVE Hot & Sour Soup. And especially a certain vegetable that I find surrounded by it. I cannot seem to acquire an answer as to what it is. It is a long, thin, green strip that repeatedly has black spots on the outside. It is soooo dutiful! I know it's not bok choy, celery, green onions, bamboo, etc... And I lately cannot figure it out! Can anyone oblige me find out my mysterious ingredient?
Answer:
Seagull droppings, I think
I can probably help you near this. However, do you have a picture of the ingredient?
could it be the dried mushrooms ?
Dried Chinese mushrooms,
-1 to 1 1/2 in dia
2 Squares, 3 inches respectively,
-fresh
-Chinese bean curd, about
-1/2 inch gelatinous
1/2 c Canned bamboo shoots
1/4 lb Boneless pork
1 qt Chicken stock, fresh or
-canned
1 ts Salt
1 Scallion, including the
-green top, finely chopped
1 tb Soy sauce
1/4 ts Ground white
-pepper
2 tb White vinegar
2 tb Cornstarch*
-mixed beside 3 tablespoons
-cold water
1 Egg, delicately beaten
2 ts Sesame pip oil
Instructions
* if soup is not glutinous enough, affix 2 more spoons of cornstarch (mixed into cold water) into the soup
PREPARE AHEAD:
1. In a small bowl, cover the mushrooms with 1/2 cup of heat up water and consent to them soak for 30 minutes. Discard the water. With a cleaver or run through, cut away and discard the tough stems of the mushrooms, and shred the caps by placing one at a time on a chopping board. Cut them horizontally into paper-thin slices, and afterwards into thin strips.
2. Drain the pieces of wicker shoots and bean curd, and rinse them in cold hose down. Shred them as fine as the mushrooms.
3. With a cleaver or sharp knife, trim the pork of adjectives fat. Then shred it, too, by slicing the meat as restricted as possible and cutting the slices into decrease strips about 1-1/2 to 2 inches long.
4. Have the above ingredients, stock, brackish, soy sauce, pepper, vinegar, cornstarch mixture, egg, sesame seed grease and scallions within unproblematic reach.
5. TO COOK: Combine within a heavy 3-quart saucepan the stock, saline, soy sauce, mushrooms, bamboo shoots and pork. Bring to a boil over glorious heat, consequently immediately drain the heat to low, cover the jar and simmer for 3 minutes. Drop in the bean curd and the pepper and the vinegar. Bring to a boil again. Give the cornstarch mixture a stir to recombine it and pour it into the soup. Stir for a few second until the soup thickens, next slowly pour in the overwhelmed egg, stirring gently adjectives the while. Remove the soup from the heat and spoon it into a tureen or serving bowl. Stir in the sesame nut oil and sprinkle the top beside scallions. Serve at once.
Could it be a seaweed or kelp?
Guano. a.k.a, bat ****. very strong, I actually use it as a chip dip.
stomach bile
bullsemen
About the only other possible ingredients are "black fungus", "cloud ear fungus", and "dried lily buds".
hi ithink it could be seeweed or black fungus.
perchance asparagus.
it is kelp, otherwise specified as seaweed. It tastes sorta resembling the stuff they wrap sushi in. It is pretty yummy!
It's a type of mushroom.
Bamboo shoots, conceivably?
I love hot and sour soup and own wondered about this also. It does not contest up with anything I find within recipes. What ever it is, it is pickled "something". Try ingestion a few pieces of it separately. You will tast the pickled taste.
It is Woodear Mushroom (aka Black Fungus in Asian markets).
http://www.purcellmountainfarms.com/shre...
Hi there, isn't it high to discover a new ingredient or piece when you encounter a dish to your liking ? To answer your press, first off, agree to me explain the basic ingredients to making the hot-n-sour soup.
1) Lily flowers - long strips, crunchy contained by texture. You can buy these in plastic oodles, available at the dry food section contained by any Asian grocery market.
2) Black fungus - its the black long strips, crunchy things.
Also available within the dry food section. Look out for this black colored little cloud-ear looking shapes.
3) The bare bones - eggs, straw mushrooms (available in the can section), vinegar, soy sauce, black soy, chicken broth & cornstarch solution for thicken purposes.
I hope that helps & apposite luck, cheers ! :)
More Questions & Answers...
Answer:
Seagull droppings, I think
I can probably help you near this. However, do you have a picture of the ingredient?
could it be the dried mushrooms ?
Dried Chinese mushrooms,
-1 to 1 1/2 in dia
2 Squares, 3 inches respectively,
-fresh
-Chinese bean curd, about
-1/2 inch gelatinous
1/2 c Canned bamboo shoots
1/4 lb Boneless pork
1 qt Chicken stock, fresh or
-canned
1 ts Salt
1 Scallion, including the
-green top, finely chopped
1 tb Soy sauce
1/4 ts Ground white
-pepper
2 tb White vinegar
2 tb Cornstarch*
-mixed beside 3 tablespoons
-cold water
1 Egg, delicately beaten
2 ts Sesame pip oil
Instructions
* if soup is not glutinous enough, affix 2 more spoons of cornstarch (mixed into cold water) into the soup
PREPARE AHEAD:
1. In a small bowl, cover the mushrooms with 1/2 cup of heat up water and consent to them soak for 30 minutes. Discard the water. With a cleaver or run through, cut away and discard the tough stems of the mushrooms, and shred the caps by placing one at a time on a chopping board. Cut them horizontally into paper-thin slices, and afterwards into thin strips.
2. Drain the pieces of wicker shoots and bean curd, and rinse them in cold hose down. Shred them as fine as the mushrooms.
3. With a cleaver or sharp knife, trim the pork of adjectives fat. Then shred it, too, by slicing the meat as restricted as possible and cutting the slices into decrease strips about 1-1/2 to 2 inches long.
4. Have the above ingredients, stock, brackish, soy sauce, pepper, vinegar, cornstarch mixture, egg, sesame seed grease and scallions within unproblematic reach.
5. TO COOK: Combine within a heavy 3-quart saucepan the stock, saline, soy sauce, mushrooms, bamboo shoots and pork. Bring to a boil over glorious heat, consequently immediately drain the heat to low, cover the jar and simmer for 3 minutes. Drop in the bean curd and the pepper and the vinegar. Bring to a boil again. Give the cornstarch mixture a stir to recombine it and pour it into the soup. Stir for a few second until the soup thickens, next slowly pour in the overwhelmed egg, stirring gently adjectives the while. Remove the soup from the heat and spoon it into a tureen or serving bowl. Stir in the sesame nut oil and sprinkle the top beside scallions. Serve at once.
Could it be a seaweed or kelp?
Guano. a.k.a, bat ****. very strong, I actually use it as a chip dip.
stomach bile
bullsemen
About the only other possible ingredients are "black fungus", "cloud ear fungus", and "dried lily buds".
hi ithink it could be seeweed or black fungus.
perchance asparagus.
it is kelp, otherwise specified as seaweed. It tastes sorta resembling the stuff they wrap sushi in. It is pretty yummy!
It's a type of mushroom.
Bamboo shoots, conceivably?
I love hot and sour soup and own wondered about this also. It does not contest up with anything I find within recipes. What ever it is, it is pickled "something". Try ingestion a few pieces of it separately. You will tast the pickled taste.
It is Woodear Mushroom (aka Black Fungus in Asian markets).
http://www.purcellmountainfarms.com/shre...
Hi there, isn't it high to discover a new ingredient or piece when you encounter a dish to your liking ? To answer your press, first off, agree to me explain the basic ingredients to making the hot-n-sour soup.
1) Lily flowers - long strips, crunchy contained by texture. You can buy these in plastic oodles, available at the dry food section contained by any Asian grocery market.
2) Black fungus - its the black long strips, crunchy things.
Also available within the dry food section. Look out for this black colored little cloud-ear looking shapes.
3) The bare bones - eggs, straw mushrooms (available in the can section), vinegar, soy sauce, black soy, chicken broth & cornstarch solution for thicken purposes.
I hope that helps & apposite luck, cheers ! :)
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