Hot and Sour soup minus the Spicy | MyHealthyDish
The Best Chinese Hot and Sour Soup ~ Classic Chinese Restaurant Hot Sour Soup Recipe
Learn how to make the BEST classic Chinese restaurant Hot and Sour Soup. Easy, authentic, spicy and good hot and sour soup...better than take out Chinese food. This Chinese hot and sour soup recipe has lots of flavor and texture in a rich spicy broth. If you like hot and sour soup as much as I do, you will love this Chinese hot and sour soup recipe. Enjoy.
#souprecipe #hotsoursoup #hotsoursouprecipe #chinesefood #chineserecipes #spicysoup #recipes #tesscooks4u #chinesesoup
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Asian Recipes by Tess Cooks4u
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How to Make BEST Restaurant Chinese Hot and Sour Soup
INGREDIENTS:
6 cups chicken broth
1/3 cup julienne carrots
1/3 cup julienne bamboo shoots
1/2 cup black fungus - hydrated
1/2 cup sliced shitake mushrooms - hydrated
1 cup sliced extra firm tofu
1 tsp. minced ginger
1 tsp. finely sliced red chilies
1/4 cup light soy sauce
1/4 black vinegar
1/2 tsp. dark soy sauce
1/4 tsp. white pepper
1 tsp. chili paste (sambal)
2 beaten eggs
slurry - 3 tbsp. cornstarch mixed with water
2-3 chopped green onions
Chicken or pork:
3/4 cup sliced julienne chicken or pork
1 tsp. light soy sauce
1/2 tsp. Shaohsing wine or rice wine vinegar
1/8 tsp white pepper
1/2 tsp. corn starch
*Mix together well
In a sauce pan add chicken broth and turn heat up to high.
Add in minced ginger, mushrooms, bamboo shoots, carrots and red
chilies. Stir, bring up to a boil, reduce to simmer and cook for
5-8 minutes.
Add chicken and stir.
Add soy sauce, black vinegar, dark soy sauce and white pepper.
Stir, bring back up to a simmer and cook for another 3-4 minutes.
Add in cornstarch slurry and bring back up to a boil.
Pour beaten eggs over top, wait 5-10 seconds and then give gentle
stirs.
Add tofu and cook for another minute.
Serve and garnish with chopped green onions.
Enjoy.
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PRODUCTS I AM USING ------ AFFILIATE LINK
Tess Cooks4u Amazon Store
Calphalon Classic Stainless Steel Cookware, Flat-Bottom Wok
Wooden Spoon Utensil Set
Dried Black Fungus Mushroom
Shitake Mushroom
Kikkoman Lite Soy Sauce
Marukan Rice Vinegar 24 Oz.
SHAOHSING Rice Cooking Wine
Koon Chun Black Vinegar
Huey Fong Sambal Oelek Chili Paste 8 Oz
Fresh Whole Ginger Root
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Hot And Sour Soup
—-Ingredients(6-8servings)—
3 oz/80 g carrot
5 pcs shiitake mushroom
10 pcs dried wood ear mushroom
8 oz/225 g firm tofu
1 large egg
4 oz/114 g chicken breast
1 tsp minced ginger
1/8 tsp salt
1 tbsp corn starch
1 tbsp water
3 tsp oil
Cornstarch mixture
1/3 cup corn starch
1/2 cup water
8 cup unsalted chicken broth
2 tsp dark soy sauce
1 tbsp light soy sauce
1/4 tsp sugar
1/2 tsp salt
1/3 cup black rice vinegar
1 tsp sesame oil
1 tsp white pepper powder
—-Timestamps—
00:00 - Intro
00:11 - Carrot, dried shiitake mushroom, dried wood ear mushroom, firm tofu prep
00:55 - Chicken breast prep
01:28 - Corn starch and water mixture
01:41 - How to cook Hot And Sour Soup
04:03 - final step
The SOUP-ER tasty Hot + Sour Soup Recipe to warm you up!
Thanks Omnifoods for sponsoring this episode:
ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
LEARN HOW TO MAKE AN EASY & QUICK CHINESE HOT + SOUR SOUP RECIPE THAT'S TASTIER THAN TAKEOUT!
LAY HO MA! This recipe totally reminds me of my childhood - it's savoury, comforting, and incredibly easy to put together. Join me in this episode and learn how to make a quick Chinese style hot and sour soup recipe right at home! Let's begin
Ingredients:
4 dried shiitake
5g woodear mushrooms (2-3 small pieces)
2 cups veggie stock
4 cups water
3 pieces garlic
small piece ginger
3 sticks green onion
1/2 cup canned bamboo
170g Omni Pork Strips (1 package)
2 tbsp avocado oil
1 tsp cayenne pepper
1 tbsp cane sugar
2-3 tbsp soy sauce
2-3 tbsp Chinese black vinegar
1 1/2 tbsp potato starch + 2 tbsp water
Directions:
1. Place the dried mushrooms into a stock pot followed by the veggie stock and water. Heat the pot on medium high heat covered for about 7-8min
2. Finely chop the garlic, ginger, and green onions. Reserve some green onions for garnish
3. Pour the hot broth into a large mixing bowl. Remove the rehydrated mushrooms. Rinse and drain the mushrooms in cold water so that they are easier to handle
4. Thinly slice the woodear mushrooms. Carefully remove the stalks from the shiitakes and thinly slice. Thinly slice the bamboo
5. Heat the stock pot back to medium heat. Add the avocado oil. Add the garlic, ginger, green onions, and the Omni Pork Strips. Sauté for 4-5min
6. Add the mushrooms, bamboo, cayenne pepper, cane sugar, soy sauce, Chinese black vinegar, and the reserved mushroom stock
7. Give the soup a good stir. Then, cover and bring to a boil
8. Make a slurry by mixing together the potato starch and 2 tbsp of water. When the soup comes to a boil, pour in the slurry while stirring
9. Plate the soup and garnish with some chopped green onions
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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You are watching:
Restaurant style Hot & Sour Soup Recipe By Food Fusion
A quick and simple restaurant style hot and sour soup recipe in signature Food Fusion Style. Let us know if you like the new music? #HappyCookingToYou #FoodFusion #recipes #winterrecipes #Soup #hotandsoursouprecipe
Written Recipe:
Restaurant style Hot & Sour Soup
Serves 4-6
Recipe in English:
Ingredients:
-Cooking oil 1 tbs
-Lehsan (Garlic) chopped ½ tbs
-Boneless chicken julienne cut 200g
-Gajar (Carrot) julienne ½ Cup
-Shimla mirch (Capsicum) julienne ½ Cup
-Band gobhi (Cabbage) shredded ½ Cup
-Kali mirch powder (Black pepper powder) ½ tsp
-Namak (Salt) 1 & ½ tsp or to taste
-Lal mirch powder (Red chilli powder) ½ tsp or to taste
-Sugar ½ tbs
-Safed mirch powder (White pepper powder) ½ tsp
-Yakhni (Chicken stock) 6 Cups
-Chilli sauce 2-3 tbs
-Tomato ketchup 3-4 tbs
-Soy sauce 2-3 tbs
-Sirka (Vinegar) 2 tbs
-Chilli garlic sauce 1 & ½ tbs
-Cornflour 2-3 tbs or as required
-Water 3-4 tbs
-Anday ki safedi (Egg white) whisked 1 (optional)
-Hara pyaz (Spring onion) leaves
Prepare Instant Chilli Oil:
-Lehsan (Garlic) chopped ½ tbs
-Lal mirch (Red chilli) crushed 2 & ½ tbs
-Namak (Salt) ¼ tsp or to taste
-Safed til (Sesame seeds) 1 tsp
-Cooking oil hot ¼ Cup
Directions:
-In a pot,add cooking oil,garlic & sauté for a minute.
-Add chicken & mix well until it changes color.
-Add carrots,capsicum,cabbage & mix well.
-Add black pepper powder,salt,red chilli powder,sugar,white pepper powder & mix well.
-Add chicken stock,mix well & bring it to boil.
-Add chilli sauce,tomato ketchup,soy sauce,vinegar,chilli garlic sauce,mix well & bring it to boil.
-In cornflour,add water & mix well.
-Now add dissolved cornflour,mix well & cook until it thickens.
-Add egg whites,stir gently & cook on low flame for a minute.
Prepare Instant Chilli Oil:
-In a bowl,add garlic,red chilli crushed,salt,sesame seeds & mix well.
-Add cooking oil & mix well.
-In a serving bowl,add hot & sour soup & garnish with spring onion leaves,chilli oil & serve!
Recipe in Urdu:
Ajza:
-Cooking oil 1 tbs
-Lehsan (Garlic) chopped ½ tbs
-Boneless chicken julienne cut 200g
-Gajar (Carrot) julienne ½ Cup
-Shimla mirch (Capsicum) julienne ½ Cup
-Band gobhi (Cabbage) shredded ½ Cup
-Kali mirch powder (Black pepper powder) ½ tsp
-Namak (Salt) 1 & ½ tsp or to taste
-Lal mirch powder (Red chilli powder) ½ tsp or to taste
-Sugar ½ tbs
-Safed mirch powder (White pepper powder) ½ tsp
-Yakhni (Chicken stock) 4-5 Cups
-Chilli sauce 3 tbs
-Tomato ketchup 5 tbs
-Soy sauce 3-4 tbs
-Sirka (Vinegar) 2 tbs
-Chilli garlic sauce 1 & ½ tbs
-Cornflour 3-4 tbs or as required
-Water 3-4 tbs
-Anday ki safedi (Egg whites) whisked 1-2
-Hara pyaz (Spring onion) leaves
Prepare Instant Chilli Oil:
-Lehsan (Garlic) chopped ½ tbs
-Lal mirch (Red chilli) crushed 2 & ½ tbs
-Namak (Salt) ¼ tsp or to taste
-Safed til (Sesame seeds) 1 tsp
-Cooking oil hot 4-5 tbs
Directions:
-Pot mein cooking oil aur lehsan dal dein aur ek minute kliya sauté ker lein.
-Chicken dal dein aur rang tabdeel ho janay tak ache tarhan mix ker lein.
-Gajar,shimla mirch aur band gobhi dal ker ache tarhan mix karein.
-Kali mirch powder,namak,lal mirch powder,cheeni aur safed mirch powder dal ker ache tarhxn mix ker lein.
-Yakhni dal ker ache tarhan mix karein aur ubal anay dein.
-Chilli sauce,tomato ketchup,soy sauce,sirka aur chilli garlic sauce dal ker ace tarhan mix karein aur ubal anay dein.
-Cornflour mein pani dal ker ache tarhan mix ker lein.
-Ab dissolved cornflour dal ker ache tarhan mix karein aur garha ho janay tak paka lein.
-Anday ki safedi dal ker gently stir karein aur halki ancch per ek minute kliya paka lein.
Prepare Instant Chilli Oil:
-Bowl mein lehsan,lal mirch crushed,namak aur safed til dal ker ache tarhan mix karein.
-Cooking oil dal ker ache tarhan mix ker lein.
-Serving bowl mein hot & sour soup da dein,hara pyaz leaves aur chilli oil dal ker serve karein!
#wintersoup #souprecipes #restaurantrecipe #quickrecipes #souprecipes
Hot and Sour Soup, Quick & Simple Recipes, CiCi Li - Asian Home Cooking Recipes
Hot and sour soup was originated in Sichuan over 1000 years ago. Nowadays, it has becomes so popular that you can even find it throughout Chinese restaurants in the US. Today we are going to make hot and sour soup. It's a perfect soup for any seasons. And if you ever feel like you have no appetite and don't want to eat anything. Hot and sour soup will be sure to bring your appetite back. No wonder it's so popular!
Chicken Hot and Sour Soup Video:
Pork Hot and Sour Soup Written Recipe:
中文影片:
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