Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, hot and sour soup/noodles taiwanese style. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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. What makes chinese hot and sour soup hot?
Hot and Sour Soup/noodles Taiwanese style is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Hot and Sour Soup/noodles Taiwanese style is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have hot and sour soup/noodles taiwanese style using 20 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Hot and Sour Soup/noodles Taiwanese style:
- Get 1/4 Carrot thinly Shred
- Make ready 1/4 cup bamboo Shoots- thinly shred
- Prepare 5 pieces Jew ear mushrooms, thinly shred
- Prepare 200 g enoki mushrooms (remove roots and cut into 2 sections)
- Take 200 g shredded meat
- Take 100 g silken Tofu- thinly shred
- Prepare 2 whole eggs mixture
- Prepare 2 scallion, shred
- Take 1 tablespoon oil
- Prepare 1 tablespoon sesame oil
- Take 450 g dried or raw noodles noodles (1 serving)
- Take ★ seasoning materials
- Get Salt or chicken powder (to taste)
- Get White Pepper (to taste)
- Prepare 3 Tablespoons soy sauce
- Make ready 2 Tablespoon white vinegar
- Take 4-5 Tablespoon black vinegar
- Take 3 Tablespoon potato or corn flours- put into cold water and mix, Mixing again before putting into the soup
- Get 5-8 drops sesame oil (or more -optional)
- Prepare 2000 mL water
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. Thai Pumpkin Noodle Soup, and Tomato Basil Soup are my family's all-time favorites. But, my son is a huge fan of Indo-Chinese dishes. So, whenever I make Chinese Vegetable Hakka Noodles, I make sure that he finishes at least one bowl of Hot and Sour Soup as well.
Instructions to make Hot and Sour Soup/noodles Taiwanese style:
- 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! ^_^
Hot and Sour Soup is one of my all-time favorite Chinese food recipes, made with pork and tofu in a savory broth that's a little bit hot, a little bit sour, and full of flavor. This is a lot like egg drop soup, but with heartier ingredients like meat and vegetables instead of mostly egg. Hot and sour sweet potato noodles (Suan La Fen) is one of the most famous Sichuan street foods. It is featured by its spicy and sour taste as well as the numbing feeling. A Chinese restaurant favourite, it's hearty, savoury, sour - and as spicy as you want it to be.
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