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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.