Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, hot and sour soup/noodles taiwanese style. One of my favorites. This time, I am going to make it a bit unique. This will be really 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 recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Hot and Sour Soup/noodles Taiwanese style is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first 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 that.
The ingredients needed to make Hot and Sour Soup/noodles Taiwanese style:
- Prepare 1/4 Carrot thinly Shred
- Prepare 1/4 cup bamboo Shoots- thinly shred
- Get 5 pieces Jew ear mushrooms, thinly shred
- Prepare 200 g enoki mushrooms (remove roots and cut into 2 sections)
- Prepare 200 g shredded meat
- Prepare 100 g silken Tofu- thinly shred
- Make ready 2 whole eggs mixture
- Make ready 2 scallion, shred
- Make ready 1 tablespoon oil
- Make ready 1 tablespoon sesame oil
- Make ready 450 g dried or raw noodles noodles (1 serving)
- Make ready ★ seasoning materials
- Take Salt or chicken powder (to taste)
- Get White Pepper (to taste)
- Prepare 3 Tablespoons soy sauce
- Get 2 Tablespoon white vinegar
- Make ready 4-5 Tablespoon black vinegar
- Make ready 3 Tablespoon potato or corn flours- put into cold water and mix, Mixing again before putting into the soup
- Take 5-8 drops sesame oil (or more -optional)
- Get 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.
Steps 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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