Fine Cooking Magazine - November/December 2020

屈服：Yields about 8 cups

Servings:4 to 6

This classic Chinese soup probably originated in northern China, near Beijing, even though Hunan and Sichuan Provinces both claim it as their own. The essential flavor balance comes from spicy pepper oil (hot) and red rice vinegar (sour). Be sure to freeze the bean curd the day before you plan to serve the soup; doing so will change its texture from silky to marvelously spongy.

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1/2 lb. Chinese fresh bean curd or medium-firm tofu, drained
1/4 oz. (2 Tbs.) dried cloud ear mushrooms
1盎司。（大约35）干老虎百合芽
4 oz. boneless pork loin, thinly sliced crosswise, then cut into strips less than 1/8 inch thick
1 Tbs. peanut oil
Kosher salt
1/4杯玉米淀粉
4 cupsChinese Chicken Broth（请勿脱脂）或低盐鸡肉汤；根据需要更多
1 1/2-inch-thick slice fresh ginger, peeled and lightly smashed
3汤匙。canned shredded Sichuan preserved vegetable, drained
1/3 cup canned bamboo shoots, rinsed
3汤匙。加1茶匙。Hot Pepper Oil; more to taste
1/2 cup plus 1 Tbs. Chinese red rice vinegar or 6 Tbs. good-quality red wine vinegar; more to taste
3个大鸡蛋，轻轻殴打
2 Tbs. double dark soy sauce
2 Tbs. Asian sesame oil
1 medium scallion, thinly sliced on the diagonal

Calories (kcal) : 320
脂肪卡路里（KCAL）：190
Fat (g): 21
饱和脂肪（G）：4
Polyunsaturated Fat (g): 8
单不饱和脂肪（G）：8
Cholesterol (mg): 105
Sodium (mg): 640
Carbohydrates (g): 16
Fiber (g): 4
蛋白质（G）：17

准备

Put the bean curd in a zip-top freezer bag and freeze for 24 hours. Thaw at room temperature until soft enough to slice, about 1 hour, and then cut into 3×1/4-inch strips; set aside.
将云耳和百合芽放在单独的碗中，用热水覆盖，然后浸泡到20至30分钟的柔软。将它们分开，排干云耳和百合芽，用凉水很好地冲洗良好，然后再次排干。将云耳变成小块；搁置。从芽中卸下硬茎末端，横向一半，然后放在一旁。
In another small bowl, whisk the cornstarch with 3 Tbs. water until smooth; set aside.
将肉汤和1杯水放入4夸脱的锅中，盖上盖子，然后煮沸。发现并搅拌姜并保存蔬菜。煮沸，煮熟，露面2分钟。在百合芽和云耳中搅拌，煮沸，煮1分钟。搅拌豆类凝乳，竹芽和热胡椒油。煮沸，煮2分钟。加入碗中的猪肉和任何果汁，煮沸，煮至1至2分钟，直到猪肉变成白色。搅拌醋。
Stir the cornstarch mixture to loosen it and then, using a ladle, stir the soup in one direction while you pour in the cornstarch mixture. Stir until the soup thickens and returns to a boil, about 2 minutes. Add the eggs in the same way. The soup will be thick and opaque. Stir in the soy sauce and sesame oil, and remove from the heat. Season to taste with more hot pepper oil or vinegar to achieve a hot and sour balance that you like. Serve garnished with the scallions.

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评论（1个评论）

Judy_Charlottesville|2019年5月5日

I was just checking this recipe to see if there were any reviews....none. I made this about a year ago and it was very good! It seems like a lot of work, but if you prep everything at your leisure it all goes together well and the result is worth the effort. The only negative I can share is the addition of the soy sauce at the very end of the recipe. The soup was beautiful until the soy was added and then it turned an unlovely brown. Just esthetics, I know, but hot and sour soup should be very enticing to look at! Next time, I would let people add soy at their discretion upon serving. Hmm..I also have lots of cloud ear mushrooms and tiger lily buds to use up!!!!!