| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Eggs |
Vegetarian |
Soups/stews, China, Update, Archived |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Dried tree fungus |
| 1/4 |
c |
Dried tiger lilies |
| 1/4 |
c |
Dried Chinese mushrooms |
| 1 |
c |
Boiling water |
| 1 |
|
Cake bean curd |
| 3 |
c |
Vegetable broth |
| 3 |
tb |
Cornstarch |
| 1/2 |
c |
Cold vegetable broth |
| 1 |
ts |
Soy sauce |
| 1/2 |
ts |
White pepper |
| 1 1/2 |
tb |
White wine vinegar |
| 1 |
md |
Egg |
| 1 |
ts |
Cold water |
INSTRUCTIONS
In a bowl, combine the fungus, lilies, and mushrooms. Pour boiling water
over them and let them soak for 20 minutes. Drain and discard the water.
Squeeze all ingredients dry. Sliver the mushrooms. In a kettle over medium
heat, bring the vegetable broth to a simmer. Ad the fungus, lilies,
mushrooms, and bean curd. Simmer, uncovered for ten minutes. MIx the
cornstarch with the cold vegetble broth and stir into soup until it
thickens and clears. add the soy sauce, pepper, and vinegar. To serve: In a
small bowl, eat the egg with the water and pour into the simmering roth in
a slow steady stream. Turn off the heat at once. Stir and ladle into
bowls.Subj: Vegetarian Hot and Sour Soup
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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