Although there are some differences in texture including the color and flavors, they share lots of similarities too.ĭishes with long ingredient lists are popular in Chinese cuisine
In Northern areas, it is called Hu La Tang and usually with beef or lamb stock. In the Sichuan area, hot and sour soup is called Suan La Tang which is mainly cooked with chicken and pork stock. It is believed that the dish was invented during the Qing dynasty (1644-1912), but there is no exact date as to when it was first created. The soup has been around since the Han Dynasty when it was used as a medicinal remedy for colds and flu. It is first invented for poor people who need to warm their bodies up. Dishes with long ingredient lists are popular in Chinese cuisine.It is a savory soup made with ingredients such as bamboo shoots, mushrooms, tofu, and egg and seasoned with peppers and black vinegar. Gently stir soup once to evenly distribute egg ladle into bowls and top with scallions.Hot and sour soup (Suan La Tang) is a spicy Chinese soup popular across the country, especially in cold winter. Bring soup to gentle boil, then immediately remove from heat. Let soup sit 1 minute, then return saucepan to medium-high heat. Without stirring soup, use soupspoon to slowly drizzle very thin streams of egg mixture into pot in circular motion.Stir in vinegar, chili oil, pepper, and remaining 3 tablespoons soy sauce turn off heat. Add to soup and increase heat to medium-high cook, stirring occasionally, until soup thickens and turns translucent, about 1 minute. Continue to simmer until pork is no longer pink, about 2 minutes. Add tofu and pork, including marinade, to soup, stirring to separate any pieces of pork that stick together. While broth simmers, dice tofu into 1/2-inch cubes. Reduce heat to medium-low add bamboo shoots and mushrooms and simmer until mushrooms are just tender, about 5 minutes. Bring broth to boil in large saucepan set over medium-high heat.Mix remaining 1/2 teaspoon cornstarch with remaining 1 teaspoon water in small bowl add egg and beat with fork until combined. Combine 3 tablespoons cornstarch with 3 tablespoons water in small bowl and mix thoroughly set aside, leaving spoon in bowl.Whisk 1 tablespoon soy sauce, sesame oil, and 1 teaspoon cornstarch in medium bowl toss pork with marinade and set aside for at least 10 minutes (but no more than 30 minutes). Weight with 2 heavy cans let stand at least 15 minutes (tofu should release about 1/2 cup liquid). Place tofu in pie plate and set heavy plate on top.This soup is spicy for a less spicy soup, omit the chili oil altogether or add only 1 teaspoon. If you can't find it, a combination of red wine vinegar and balsamic vinegar approximates its flavor. We prefer the distinctive flavor of Chinese black vinegar look for it in supermarkets that carry a selection of Chinese ingredients. To make slicing the pork chop easier, freeze it for 15 minutes.
#SWEET AND SOUR SOUP RECIPE PLUS#
5 tablespoons Chinese black vinegar or 1 tablespoon red wine vinegar plus 1 tablespoon balsamic vinegar (see note below).
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