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. ---------------------------------------------------------------- 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. ---------------------------------------------------------------- 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. ================================================================ 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.