HOT AND SOUR SOUP-SUAN LA TANG | CHINA SICHUAN FOOD
Traditional Chinese hot and sour soup
Provided by Elaine
Categories Soup
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 23
Steps:
- Prepare the pork, marinate pork shreds with light soy sauce, sugar, salt and cornstarch. Mix well.
- In a wok, add carrots, bamboo shoots, wood ear mushroom, shiitake mushroom and ginger shreds. Add chicken stock, bring to a boiling and then simmer for 15 minutes.
- Add light soy sauce, dark soy sauce, sugar, and salt. Continue cooking for 2 minutes.
- Then place shredded tofu in. Then place pork shreds in and gently stir by chopstick when the content boils again.
- Stir the starch water once and then place the starch water in the soup. Heat to thicken.
- Drizzle egg liquid in. If you want smaller flowers, stirring at a faster speed. Or for larger flowers, stir roughly.
- Place black vinegar and white ground pepper in. Turn off fire immediately.
- Add some extra aroma by placing chopped green onion and coriander. Drizzle some sesame oil and serve hot.
Nutrition Facts : Calories 199 kcal, CarbohydrateContent 9 g, ProteinContent 14 g, FatContent 10 g, SaturatedFatContent 3 g, CholesterolContent 116 mg, SodiumContent 1488 mg, ServingSize 1 serving
BEEF NOODLE SOUP (SZECHUAN STYLE) RECIPE | SIDECHEF
This beef noodle soup is super hearty and comforting. It’s full of flavor as well as nutrient balanced. Prepare yourself because this one is spicy. But it’s too good to pass!
Provided by StreetSmart Kitchen
Categories Date Night Weeknight Dinners Comfort Food Dairy-Free Shellfish-Free Spicy Intermediate Weekend Project Soy-Free Entertaining Fish-Free Stove Peanut-Free Tree Nut-Free Tomato-Free Soup
Total Time 3300S
Yield 4
Number Of Ingredients 18
Steps:
- Place Beef Stew Meat (1 pound) in a medium bowl; add a pinch of Salt (to taste) and Ground Black Pepper (to taste); stir well.
- In a large saucepan, heat up 2 tablespoons of Canola Oil (2 tablespoon) over medium-high heat; add seasoned beef, stir until the outside of the beef starts turning brown, about 5 minutes.
- Add Water (5 cup) into the saucepan. Switch heat to high and bring to a boil, then simmer.
- While the meat is simmering, heat up 3 tablespoons Canola Oil (3 tablespoon) over medium-high heat in a small skillet, about 2 minutes.
- In the meantime, boil Egg (4). Bring Water (4 cup) to a boil in a small saucepan, gently add eggs and let them boil for 4 minutes for soft-boiled eggs or 5 minutes for hard-boiled eggs. Drain and let the eggs sit in cold water for 5 minutes before peeling.
- Add Granulated Sugar (2 tablespoon) and fry until it starts turning brown; now add Star Anise (3), Chinese Five Spice Powder (2 teaspoon), Fresh Ginger (1) and Garlic (4 clove); stir about 10 seconds. Quickly add Chili Bean Sauce (4 tablespoon) and Red Wine (1 tablespoon).
- Stir well and cook on low for about 1 minute.
- Transfer the chili bean sauce mixture to the large saucepan; add soy sauce, then simmer for 25 minutes.
- After 25 minutes of simmering, add Chinese Noodles (8 ounce) and Shiitake Mushroom (12) in the saucepan; bring to a boil. Once the beef noodle soup is boiling, add Watercress (4 fluid ounce) then immediately turn off the heat. Stir until the vegetable starts to wilt.
- To serve, divide the noodle soup into 4 bowls evenly; drizzle with Sesame Oil (to taste), place one soft-boiled egg in each bowl; sprinkle with chopped Scallion (1). Serve and enjoy!
Nutrition Facts : Calories 187 calories, ProteinContent 9.4 g, FatContent 11.1 g, CarbohydrateContent 12.5 g, SodiumContent 337.5 mg, SaturatedFatContent 2.7 g, CholesterolContent 65.7 mg, FiberContent 1.1 g, SugarContent 2.4 g, TransFatContent 0.0 g, UnsaturatedFatContent 6.5 g
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