“Hey, its winter! If only I had a bowl of steaming Chinese hot and sour soup in my hands to lift the spirits”
Yes that’s on all of our minds during the cold winter evenings. Chinese hot and sour soup started as a common family soup in China’s province Sichuan. It gained popularity and spread throughout China and is now available from lavish restaurants to common food stands as an appetizer. Chinese hot and sour soup can either be really simple or extravagant. It completely goes with the mood depending on the ingredients put in. Chinese hot and sour soup has a spicy and sour taste, it’s colorful with all the visible ingredients in it, the soup base has it color too and the texture is thick and smooth.
No matter how hard we try to get it right, it just doesn’t taste anything like restaurant Chinese hot and sour soup. And getting Chinese hot and sour soup from the Chinese restaurant every other winter evening could spill hot soup on the budget. So guess what, “Quick Tips on Chinese Hot and Sour Soup” is the evening’s savior.
SOUP STOCKThe main flavor of Chinese hot and sour soup comes from the soup stock it is cooked in. Make a good tasting stock for soup. Since Chinese hot and sour soup has both meat and vegetables in it, prepare the soup stock with both chicken and vegetables. Don’t forget to add some spices to it e.g. black peppercorns and cloves.
KEEP IT CRUNCHY Don’t overcook the vegetables. Keep them slightly crunchy with a bit of fresh flavor intact. Or they will taste all gooey. The delicate herbs like spring onions and coriander should be added when the soup is completely cooked and the heat is turned down.
VINEGAR AND MUSHROOMSDid you know half the flavor of Chinese hot and sour soup comes from the vinegar and mushrooms that are used in it? Never confuse the common white synthetic vinegar and common button mushrooms as the required ingredients of the Chinese hot and sour soup. Use black dried mushrooms and rice vinegar. But make sure you don’t cook the vinegar as it will dampen it flavor, add it as the last ingredient after the egg drop.
THICKENING THE SOUP Thickening the soup is an important and delicate step in making Chinese hot and sour soup. Prepare the cornstarch mixture in some soup stock rather than plain tap water. It will save the soup from getting a hint of bland flavor. Prepare a bit thick cornstarch mixture and pour it in the soup in a thin stream gradually, while mixing the soup with a spoon in a slow circular motion, allowing the cornstarch to settle and thicken. Add more cornstarch if required.
THE EGG DROPNo matter how perfect the Chinese hot and sour soup is made, its appearance and texture would be incomplete without the egg drop. After thickening the soup stream in the nicely beaten egg whites, stirring in a circular motion to create streaks.
Try making Chinese Hot and Sour Soup this evening with KhanaPakana’s
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Dear Mariam it would have better if u had given the ingredients for the soup no doubt this is a very popular soup for children as well for the adults , how do u use the dry mushrooms ,
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