From: utzoo!decvax!harpo!npoiv!alice!physics!mitccc!jfw
Newsgroups: net.cooks
Title: Hot and Sour Soup III
Article-I.D.: mitccc.124
Posted: Wed Jul 21 00:27:54 1982
Received: Sun Jul 25 05:59:14 1982

Part III in the continuing saga of Hot and Sour Soup

These recipes come from An Encyclopedia of Chinese Food and Cooking, by
W. and I. Chang, and	-- ------------ -- ------- ---- --- -------
H. and A. Kutscher.

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		     SWAN LA TONG: PEKING
A. 13.75 oz. can chicken broth		I. 1 Tb light soy sauce
B. 4 wood ears (black mushrooms)	J. 1 tsp sugar
C. 12 golden needles (lily buds)	K. .5-1 tsp pepper
D. 2 Chinese mushrooms			L. 2 Tb cornstarch mixed with
E. .25 cup shredded preserved kohlrabi		.25 cup water
F. .5 cup shredded pork			M. 1 egg, beaten
G. 2 cakes bean curd			N. 2 scallions
H. 2 tablespoons vinegar		O. sesame oil to taste

PREPARATION:
  I. Cover B with hot water and soak 15 to 30 minutes or until soft.
 II. Discard water, wash and shred B.
III. Soak C in cold water for 15-20 minutes until soft; discard the hard
     tips, cut each into 2 or 3 segments.
 IV. Wash D in warm water and soak 15 minutes; shred; save water and add
     it to A.
  V. Chop white part of N.
 VI. Slice and shred G.  Mix H, I, J, K.

COOKING:
1. In saucepan, dilute A with 1 can water plus mushroom water; bring to boil.
2. Add B, C, D, E and cook for 8 minutes.
3. Add F, cook 1 minute.
4. Add G and H-K; cook 1/2 minute.
5. Thicken with L.
6. Remove from heat; slowly stir in M.
7. Add N-O; serve hot.
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			SWAN LA TONG: Szechuan
A. .25 cup shredded pork		G. .25 tsp red pepper sauce
B. .25 cup shredded bamboo shoots	    (tobasco or hot chili oil)
C. 2 water chestnuts, shredded		H. 1.5 tsp light soy sauce
D. 1 to 2 Chinese mushrooms		I. 1 tsp cornstarch with 1 Tb water
E. 1 cake bean curd			J. 1 egg, beaten
F. 1 Tb vinegar

PREPARATION:
  I. Wash and soak D in hot water 15 minutes.  Drain, save water, shred.
 II. Slice E into thin pieces.

COOKING:
1. Add water to D water to make 1.5 cups, bring to boil.
2. Add A, B, C, D, cook 2 minutes
3. Add E, F, G, H; when mixture boils again, add I, continue stirring
   until thick.
4. Turn off heat, stir in J gradually.  Serve hot.
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About the ANSI Standard X.257J "unit normal bean curd cake":  none of my
cookbooks are entirely clear about what they consider to be a standard
sized cake, but the impression I got from one is that it is roughly 1/4 lb
or so.