Hot and Sour Soup
繁體中文

Ingredients

Carrot (julienned) 3 oz (85g) Cooked bamboo shoot (julienned) 3 oz (85g) Pickled Chinese mustard (julienned) 2 oz (57g) Dried Black wood-ear fungus (soaked to rehydrate/julienned) 0.7 oz (20g) Silken tofu (cut into thin strips) 1 pack Hot & sour soup base 1 portion Egg (beaten) 2 large Scallion (diced) 2 stalk

Instructions

1.	Boil part A from the Hot & Sour Soup Base. Place the tofu, pickled mustard, wood-ear fungus, carrot, bamboo shoot in the soup; cook over medium heat until all the ingredients are thoroughly cooked, approx. 5 minutes. Skim off the foams on top of the soup.
2.	Add part B from the Hot & Sour Soup Base and cook over medium-low heat for 5 minutes.
3.	Mix part C from the Hot & Sour Soup Base and add the mixture to the soup. Consistently stir the soup until thick.
4.	Bring the soup to a boil. Quickly stir the soup to form a whirl. Pour in the beaten eggs and turn off the heat. Wait until the eggs are cooked. Sprinkle with the diced scallion and serve hot.

酸辣湯
ENGLISH

材料

紅蘿蔔(切絲) 3 盎司 (85克) 熟竹筍(切絲) 3 盎司 (85克) 榨菜(切絲) 2 盎司 (57克) 乾黑木耳(泡軟/切絲) 0.7 盎司 (20克) 嫩豆腐(切細條) 1 盒 酸辣湯頭 1 份 蛋(打散) 2 個(大) 蔥花 2 支

做法

1.	將酸辣湯頭A料燒滾後放入豆腐，榨菜，黑木耳，紅蘿蔔和筍絲用中火煮熟，大約5分鐘。將浮在湯上的泡沫渣滓撇掉。
2.	加入酸辣湯頭B料繼續用中小火煮5分鐘。
3.	將酸辣湯頭C料調勻後倒入湯內，不斷地攪動湯直到湯變稠。
4.	開大火讓湯大滾。快速攪動湯讓其成旋渦裝後倒入蛋汁﹐馬上熄火。等蛋熟了後﹐撒上蔥花趁熱食用。

最後更新 (Last Update): 12/07/2020
版權所有，未經同意請勿翻印。
All rights reserved. Do not duplicate without permission.