How to Prepare / Make / Cook - ?Chinese dim sum recipe
Chinese dim sum recipe :
Peking Hot and Sour Soup
This is one of mother’s best-loved recipes, which she made famous
in the 1950s at our first restaurant on concord Avenue in Cambridge. What
makes the soup sour is vinegar, what makes it hot is white pepper. If
you like your soup extra hot, just add more pepper. In china, this never
served at banquets because the ingredients are considered too ordinary!
¼ cup shredded lean pork ( 2 ounces) (page 44)
1 teaspoon dry sherry
3 tablespoons cornstarch
¼ cup dried golden needles, soaked in 2 cups hot water for 15 minutes
and drained.
¼ cup dried wood ears, soaked in 2 cups hot water for 15 minutes
and drained.
3 ½ cups Chinese chicken Broth (page 64) and 1 teaspoon salt or
1 (13 ¾ ounce) can chicken broth and enough water to make 3 ½
cups
1 tablespoon light soy sauce
½ cup shredded firm tofu (bean curd)
1 medium egg, beaten
2 tablespoons cider vinegar
¼ teaspoon ground white pepper
Salt to taste
1 teaspoon sesame seed oil
1 tablespoon thinly sliced scallions
1. Stir the pork, sherry, and 1 teaspoon of the cornstarch together in
a bowl. Set aside. Dissolve the remaining cornstarch in ½ cup cold
water. Set aside.
2. Cut off the tough stems from the golden needles and woody pieces from
the wood ears, if any. Cut the golden needles in half and the wood ears
into ½ -inch pieces. Rinse, drain, and squeeze out excess liquid
from both.
3. Put the vinegar and pepper in a large serving bowl.
4. Combine the chicken broth and soy sauce in a medium saucepan and bring
to a boil. When the broth is boiling, stir in the pork. After 1 minute,
stir in all the wood ears and golden needles. Bring back to a boil and
boil for 1 minute. Add the bean curd. As soon as soup comes back to a
boil again, mix the cornstarch mixture and stir it in. stir until soup
thickens.
5. Pour a stream of beaten egg into the hot soup while constantly stirring.
Remove from the heat immediately and pour the soup into the serving bowl
with the vinegar and pepper. Add salt to taste and garnish with sesame
seed oil and scallions. Serve hot.
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