On Apr 13, 6:44 am, Melondy > wrote:
> mm wrote:
> > On Apr 12, 1:57 pm, "Sheldon" > wrote:
> >> On Apr 12, 1:33?pm, (Lovely EvilOne) wrote:
>
> >>> Anyone have a recipe for making this that tastes like the kind you get
> >>> from a chinese place? Yes, I did google and got a whole bunch of recipes
> >>> - some of which seem to include things I wouldn`t expect. . The egg drop
> >>> I used to get seemed pretty simple just a rich broth and the eggs. I
> >>> tried making with canned chicken broth at home and it wasn`t nearly as
> >>> good. Some of the recipes called for either flour or cornstarch - is
> >>> that what I`m missing?
> >> First you need a Chinese style chicken stock, not available canned,
> >> gotta make your own, or at least try to doctor the canned, with some
> >> fresh ginger root, white pepper, and a big pinch of msg... and
> >> typically canned is too strong, gotta dilute it a bit, and real
> >> Chinese style broths have been clarified and totally defatted. Then
> >> you need to thicken the broth with cornstarch or arrowroot slurry,
> >> needs to be fairly thick as adding the egg will cause it to thin
> >> somewhat. Then add the slightly beaten egg in a thin stream to barely
> >> simmering broth and then stir gently to create the obligatory
> >> individual shreds that make it egg drop (do not boil or shreds will
> >> toughen), helps to pour the egg from considerable height, and through
> >> the tines of the fork held just at the surface of the broth. Once the
> >> shreds are created stop stirring or trhe will break up. Garnish with
> >> a bit of the green part of sliced scallions, and add a few bits of
> >> julienned roast pork if you got it. Serve piping hot with crispy chow
> >> mein noodles on the side.
>
> >> Sheldon Ahso
>
> > Since you are so good at this (Chinese recipe), can you give recipe
> > for Chineses hot and sour soup, if you have? There has been only one
> > restaurant where this soup has been so perefctly balaced in tests (to
> > me). I don't mind however complicated it is.
>
> Here's how we make it:
>
> Hot and Sour Soup
>
> 1/4 cup cloud ears (or wood ears) soaked in enough water to cover for
> 1/2 hour)
> 3-4 dried shitakes (soaked separately but the same as above)
> 4-5 lily buds (soaked separately but the same as above)
> 1 block tofu, cut into small 1/2 inch cubes
> 4-5 cups Chinese chicken stock or broth
> 1/4 cup of pork shreds (can be precooked, leftover roast or even bbq)
> 1/4 cup shredded bamboo shoots
> 2 TBS cornstarch in 2 TBS water
> 2 TBS vinegar (or more)
> 1 TBS, soy sauce
> 1 egg, beaten
> pinch sugar
> 1/2 tsp. peper
> 1/4 cup scallions, minced
> dribble of toasted sesame oil
>
> After all the soaking is done, drain water and trim off woody stems or
> bud ends from each. Slice or shred them all. Bring chicken stock to
> boil. Add soaked ingredients, pork, tofu, bamboo shoots,and bring back
> to boil quickly. Add sugar, pepper and vinegar to cornstarch slurry.
> Then add slurry and heat till thickened. Taste and see if you need more
> vinegar or more salt (soy sauce) Remove from heat. Then pour in beaten
> egg, and scallions. Just before serving, dribble a little sesame oil on
> top. Serve immediately.
>
> Melondy

Thanks.


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