Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, hot and sour soup/noodles taiwanese style. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
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Hot and Sour Soup/noodles Taiwanese style is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Hot and Sour Soup/noodles Taiwanese style is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook hot and sour soup/noodles taiwanese style using 20 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Hot and Sour Soup/noodles Taiwanese style:
- Get 1/4 Carrot thinly Shred
- Get 1/4 cup bamboo Shoots- thinly shred
- Make ready 5 pieces Jew ear mushrooms, thinly shred
- Take 200 g enoki mushrooms (remove roots and cut into 2 sections)
- Take 200 g shredded meat
- Take 100 g silken Tofu- thinly shred
- Make ready 2 whole eggs mixture
- Take 2 scallion, shred
- Prepare 1 tablespoon oil
- Prepare 1 tablespoon sesame oil
- Make ready 450 g dried or raw noodles noodles (1 serving)
- Make ready ★ seasoning materials
- Take Salt or chicken powder (to taste)
- Prepare White Pepper (to taste)
- Get 3 Tablespoons soy sauce
- Take 2 Tablespoon white vinegar
- Make ready 4-5 Tablespoon black vinegar
- Get 3 Tablespoon potato or corn flours- put into cold water and mix, Mixing again before putting into the soup
- Prepare 5-8 drops sesame oil (or more -optional)
- Take 2000 mL water
For more vegan recipes by Ching to add to your Chinese New Year table, check out her Hunan-style. Chinese hot and sour glass noodle soup (酸辣粉) is definitely at the top of the list. Tangy and pungent, it's a classic Sichuan street food which has gained popularity in every corner of China and has made its way to some high-end restaurants. If you love big flavours, today's recipe won't disappoint.
Steps to make Hot and Sour Soup/noodles Taiwanese style:
- Put 1 tablespoon of mixed eggs and soy sauce into the bowl of shredded meat, and mixture well for marinading.
- Then preparing all the vegetables and cutting to desired width and size.
- In a saucepan big enough for the number of servers required, add oil and sesame oil in and start frying carrot in for one minute.
- Add the Jew ear mushrooms to the carrot and fry for a further minute, and then add bamboo shoots, mix frying all together and well.
- Add water and put salt, white pepper and soy sauce in the water, and boiling, turn the heat down to low, and then thickening with mixture of cornstarch and water, and boil again.
- Add the enoki mushrooms and silken Tofu in the soup, then pour over the mixture eggs on (don't stir the soup at this moment), put the marinaded shredded meat in, then mix all well.
- While soup is boiling, add white and black vinegar in, when it boiled, turn off the heat, then put shred scallion on and drop some sesame oil. (well done the part of the soup.)
- Take another pan to boil water, when it is boiling, put the noodles in, and cooked well, take the noodles out, put it in a large soup bowl, and ladle Hot and Sour Soup into bowl to cover noodles. - (Serving hot)
- Enjoy! ^_^
Tangy and pungent, it's a classic Sichuan street food which has gained popularity in every corner of China and has made its way to some high-end restaurants. If you love big flavours, today's recipe won't disappoint. Hot and sour soup 酸辣湯 is a traditional northern Chinese favorite packed with the acidity of Zhenjiang vinegar, the spiciness of the white pepper and the nuttiness of sesame oil. Drain, rinse under cold running water to stop them cooking further, then drizzle over a little oil to prevent them sticking together. In Sichuan area, hot and sour soup is called as Suan La Tang which is mainly cooked with chicken and pork stock while in Northern areas, it is called as Hu La Tang and usually with beef or lamb stock.
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