Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, hot and sour soup/noodles taiwanese style. One of my favorites. For mine, I’m gonna 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 favored of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Hot and Sour Soup/noodles Taiwanese style is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook hot and sour soup/noodles taiwanese style using 20 ingredients and 9 steps. Here is how you can achieve 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
- Make ready 200 g enoki mushrooms (remove roots and cut into 2 sections)
- Prepare 200 g shredded meat
- Get 100 g silken Tofu- thinly shred
- Take 2 whole eggs mixture
- Get 2 scallion, shred
- Make ready 1 tablespoon oil
- Make ready 1 tablespoon sesame oil
- Prepare 450 g dried or raw noodles noodles (1 serving)
- Make ready ★ seasoning materials
- Get Salt or chicken powder (to taste)
- Make ready White Pepper (to taste)
- Get 3 Tablespoons soy sauce
- Get 2 Tablespoon white vinegar
- Prepare 4-5 Tablespoon black vinegar
- Make ready 3 Tablespoon potato or corn flours- put into cold water and mix, Mixing again before putting into the soup
- Make ready 5-8 drops sesame oil (or more -optional)
- Get 2000 mL water
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. 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.
Instructions 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! ^_^
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. Although there are some differences in texture including the color and flavors, they share lots of similarities too. Hot and Sour Soup in the winter You Asked for It - Hot and Sour Soup!
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