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| Hot and Sour Soup »Ä»¶´ö | |
| Equipment : | |
| saucepan (M) | chopper & wooden chopping board |
| draining ladle | measuring jug |
| utility bowl (S) | jelly mould |
| utility plate (S) | wooden spoon |
| measuring spoon | paring knife |
| bamboo chopsticks | soup ladle |
| Ingredients : | |
| soft bean curd | 1/2 pc |
| shrimps | 100 g |
| roast pork | 25 g |
| bamboo shoots | 25 g |
| dried mushroom | 2 no. |
| green peas | 25 g |
| egg | 1 no. |
| Seasoning for soup : | |
| sugar | 1/2 tsp |
| dark soya sauce | 2 tsp |
| light soya sauce | 1/2 tsp |
| chilli oil | 1/2 tsp |
| vinegar | 2 tbsp |
| pepper | few shakes |
| Seasoning for shrimps : | |
| salt | 1/4 tsp |
| pepper | few shakes |
| sesame oil | few drops |
| Stock : | |
| chicken cube | 1/2 no. |
| water | 650 ml |
| Thickening : | |
| cornflour | 2 tsp |
| water | 1 tbsp |
| Method : | |
1. Wash and soak dried mushrooms. |
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| 2. Remove shrimp shells and intestines. Clean, dry, dice and season. | |
| 3. Shred roast pork, bamboo shoots, dried mushrooms and bean curd. | |
| 4. Prepare the seasoning and thickening. Beat the egg. | |
| 5. Bring stock to the boil. Add green peas and dried mushrooms, and boil for about 3 minutes. Then add shrimps, roast pork, bamboo shoots and bean curd. | |
| 6. Simmer for about 3 minutes. Add seasoning and thickening. Stir in the beaten egg. Serve hot. | |