From: utzoo!decvax!harpo!esquire!cmcl2!philabs!sdcsvax!davidson Newsgroups: net.cooks Title: Re: Hot and sour soup request Article-I.D.: sdcsvax.2075 Posted: Fri Jun 11 09:11:04 1982 Received: Sun Jun 13 01:21:06 1982 References: ihuxl.163 >From my favorite Chinese cookbook, the "Hong Kong & China Gas Chinese Cookbook" (Pat Printer Associates Ltd., Hong Kong) comes: Hot and Sour Soup (Suan La T'ang) - Serves 6-8 Ingredients: 2 squares soft beancurd, thinly sliced 60 g (2 oz) coagulated chicken blood, thinly sliced 15 g (1/2 oz) lean pork, shredded 15 g (1/2 oz) dried beche-de-mer, soaked, cleaned and shredded* 30 g (1 oz) canned bamboo shoots, sliced 5 g (1/6 oz) cloud ear fungus, soaked 45 g (1 1/2 oz) fresh shrimps, peeled 1 scallion, minced 1 egg, beaten Stock: 1/2 tsp salt 1/2 tsp monosodium glutamate 1/2 tsp dark soy sauce 1 tbsp light soy sauce 1/2 tsp Shao Hsing wine 625 ml (20 fl oz) chicken stock Seasoning: 1 1/2 tbsp black vinegar 1 tsp chilli oil 1/4 tsp sesame oil Thickening - mix together: 1 tbsp corn starch 2 tbsp water Preparation Blanch beancurd in hot water for a few seconds and drain well. Blanch chicken blood, pork, beche-de-mer, bamboo shoot and cloud ear fungus in boiling water for 1 minute. Drain. Cooking Mix stock ingredients in a large saucepan and add the blanched ingredients. Bring to a boil, then add thickening, seasoning ingredients and beancurd. Bring back to the boil, stirring, then add shrimps and minced scallion and cook for 1 minute. Remove from the heat and pour in beaten egg, stirring gently. Leave to set in threads in the soup, then reheat briefly and serve. *preparation of Beche-de-Mer (reference from another recipe): Place drained beche-de-mer in cold water to cover, bring slowly to the boil and boil for 5 minutes. Remove from heat and cool for 20 minutes. Drain, cover with more cold water and bring to the boil again. Remove from the heat, drain and cover with cold water and leave for some hours (or over- night). Drain, slit in halves and scrub clean. Bring to the boil again. cook over moderate heat until softened, then drain and rince in cold water. (The beche-de-mer should be soft and with a gelatinous texture when ready.) [Of course, you'll have to go to an oriental food store to get the ingredients, but a good one will have everything you need. I wish I could send you the beautiful picture in the book! - Greg Davidson]