Because it adds a deeper complexity to the soup, tastes more pleasantly delicious, and less sharply acidic. Experiment #1 ConclusionĪfter experimenting with different kinds of vinegar and side-by-side comparisons, we finalized using authentic Chinkiang Vinegar to make Hot and Sour Soup. White vinegar adds a sharp tanginess while Chinkiang vinegar imparts the rich, deep complex flavors into the soup. Results: Depending on your preferences and vinegar quality, you may enjoy this hot and sour soup using a combination of both kinds of vinegar. Test #3 Mixture of White Vinegar and Chinkiang Vinegar Also, the tangy-acidic flavor was pleasantly milder. Our tastebuds reported that they experienced more depth and rich variety of flavors than Test #1 (using only white vinegar). Results: This version has a more gourmet flavor profile and a delicious complex soup base. When soup is start boiling again, it’s ready to serve! Transfer to a serving bowl and garnish with chopped green onions and cilantro leaves.Subscribe for more tips Test #2 Chinkiang Vinegar Only.Be gentle as possible to not to break silken tofu. Immediately add silken tofu and gently stir soup. Count 5 seconds and gently stir as zig zag motion. Trying to make sure eggs have as much spaces from each others as possible. Bring back soup to boil once again, pour beaten eggs with a circling motion.(Make sure stir soy sauce mixture before adding, because cornstarch is sunk down on bottom of bowl.) Bring back to boil and add soy sauce mixture while stirring soup.Stir quickly before pork is become a big chunk. When stock is boiling, add prepared mushrooms, carrot, bamboo shoot and pork.(If you don’t care for sour taste much, add only half amount of vinegar and add 1 Tablespoon at a time to your taste.)
While waiting sock to boil, combine soy sauce, vinegar, cornstarch, white pepper and sugar in a mixinb bowl until cornstarch and sugar has dissolved.
The preparing time for this hot and sour soup is actually longer than actual cooking time, as other Chinese dishes are. But I understand that’s my personal taste so if you don’t care for sour taste much, add only half amount of vinegar the recipe calls then add 1 Tbsp at a time as you go to fit your taste. I like things sour, so equal amount of soy sauce and vinegar was perfect for my taste. You can definitely adjust soy sauce and vinegar amount to your taste. The texture and the balance of the sour and savory flavor is definitely the key of this soup. It was so flavorful, so many fun textures and it was such a heart warming bowl of soup… That’s one of the reason why I wasn’t “too” passionate to create this recipe but so many of you wanted to have hot and sour soup recipe from me, so I had/want to create one for you all.Īfter a long research and study about this dish and I finally made my own hot and sour soup.
I’ve never been a fan of hot & sour soup to be honest with you. I’m so excited about this recipe, because…. Thank you so much for requesting this recipe, I know you guys were waiting for a while!! Today, I’m finally sharing Hot & Sour Soup!!
0 kommentar(er)
