Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/17/84; site opus.UUCP Path: utzoo!linus!philabs!cmcl2!seismo!hao!cires!nbires!opus!rcd From: rcd@opus.UUCP (Dick Dunn) Newsgroups: net.cooks Subject: Re: Chinese recipes (hot/sour soup) Message-ID: <884@opus.UUCP> Date: Thu, 11-Oct-84 20:38:48 EDT Article-I.D.: opus.884 Posted: Thu Oct 11 20:38:48 1984 Date-Received: Sat, 13-Oct-84 04:01:08 EDT References: <2419@ucbvax.ARPA> Organization: NBI,Inc, Boulder CO Lines: 17 The recipe in the parent article omits one essential and one common item from the hot/sour soup recipe. Golden needles (aka tiger lily buds) are really part of the character of this soup. They need to be soaked a little before cooking and cooked at the same time as the main part of the soup. Fresh cilantro (careful--it can be strong) is often added. Chop just a little and add it at the end, with the green onion. Hot/sour soup doesn't always have red peppers--it can derive all of its heat from ground WHITE pepper (black won't do if you try this variation). Another technique substitutes chile oil for the red peppers, but it's tough to get the oil to stay mixed in right. -- Dick Dunn {hao,ucbvax,allegra}!nbires!rcd (303)444-5710 x3086 ...Relax...don't worry...have a homebrew.