![]() Note: This post may contain affiliate links. Let’s take a look at how to prepare the Chinese hot and sour soup in detail: It is way better than many substandard hot and sour soup that is merely a tasteless, gloopy mess of cornstarch paste. This Szechuan hot and sour soup recipe is very close to the original hot and sour soup in Northern China, although I have left out ingredients such as ‘black tofu’ (see section 2 below), which is too exotic for most people. Make it at home to warm your family (and their hearts) with this utterly delicious soup with the iconic flavors of Northern Chinese cuisine. You only need twenty minutes to prepare it. The flavor becomes even more complex with the inclusion of bamboo shoots, dry mushrooms, and wood ear fungus and finishes with a beaten egg poured high above the soup to form multiple small egg ribbons floating on the thick soup.
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