does anyone know how to make Chinese hot & sour soup ?? recipe, please ??!!?

It's actualy a thai recipe, but here you are. Enjoy.

Chinese sweet and sour soup

5 oz boneless pork loin, cut into 1/4-inch-thick strips (2/3 cup)

2 teaspoons dark soy sauce*

4 small Chinese dried black mushrooms*

12 small dried tree ear mushrooms*

1 1/2 tablespoons cornstarch

12 dried lily buds* (sometimes called golden needles)

1/2 cup canned sliced bamboo shoots*, cut lengthwise into 1/8-inch-wide strips (from an 8-oz can)

2 tablespoons red-wine vinegar

2 tablespoons rice vinegar (not seasoned)

1 tablespoon light soy sauce*

1 1/2 teaspoons sugar

1 teaspoon kosher salt

2 tablespoons peanut oil

4 cups reduced-sodium chicken broth

3 to 4 oz firm tofu (about a quarter of a block), rinsed and drained, then cut into 1/4-inch-thick strips

2 large eggs

2 teaspoons Asian sesame oil*

1 1/2 teaspoons freshly ground white pepper

2 tablespoons thinly sliced scallion greens

2 tablespoons fresh whole cilantro leaves

Toss pork with dark soy sauce in a bowl until pork is well coated.

Soak black and tree ear mushrooms in 3 cups boiling-hot water in another bowl (water should cover mushrooms), turning over black mushrooms occasionally, until softened, about 30 minutes. (Tree ears will expand significantly.) Cut out and discard stems from black mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps. Remove tree ears from bowl, reserving liquid, and trim off any hard nubs. If large, cut tree ears into bite-size pieces. Stir together 1/4 cup mushroom-soaking liquid (discard remainder) with cornstarch in a small bowl and set aside.

Meanwhile, soak lily buds in about 1 cup warm water until softened, about 20 minutes, then drain. Trim off tough tips of lily buds. Cut lily buds in half crosswise, then tear each half lengthwise into 2 or 3 shreds.

Cover bamboo shoots with cold water by 2 inches in a small saucepan, then bring just to a boil (to remove bitterness) and drain in a sieve.

Stir together vinegars, light soy sauce, sugar, and salt in another small bowl.

Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add pork and stir-fry until meat just changes color, about 1 minute, then add black mushrooms, tree ears, lily buds, and bamboo shoots and stir-fry 1 minute.

Add broth and bring to a boil, then add tofu. Return to a boil and add vinegar mixture. Stir cornstarch mixture, then add to broth and return to a boil, stirring. (Liquid will thicken.) Reduce heat to moderate and simmer 1 minute.

Beat eggs with a fork and add a few drops of sesame oil. Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon. Stir in white pepper, then drizzle in remaining sesame oil and divide among 6 to 8 bowls. Sprinkle with scallions and cilantro before serving.

INGREDIENTS:

1 cake tofu (fresh, if possible)

2 ounces pork tenderloin

Marinade:

1 teaspoon soy sauce

1/2 teaspoon sesame oil

1 teaspoon tapioca starch (or cornstarch)

Other:

1/2 cup bamboo shoots

2 tablespoons black fungus (Wood Ear) or Cloud Ear fungus

(or 3 - 4 Chinese dried black mushrooms or fresh mushrooms)

1 small handful dried lily buds

6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)*

1 teaspoon salt, or to taste

1 teaspoon granulated sugar

2 tablespoons soy sauce

2 tablespoons red rice vinegar, white rice vinegar, or red wine vinegar

1 teaspoon sesame oil

1 Tbsp cornstarch dissolved in 1/4 cup water

1 egg, beaten

1 green onion, finely chopped

White pepper to taste (no more than 1 tablespoon)

Hot chili oil, to taste, optional

PREPARATION:

Hot and Sour Soup Directions:

Shred pork. Mix marinade ingredients and marinate pork for 20 minutes.

Cut tofu into small squares. Cut bamboo shoots into thin strips and then into fine slices.

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To reconstitute the fungus, soak in warm water for 20 minutes. Rinse, and cut into thin pieces. (If substituting Chinese dried mushrooms, soak to soften, then cut off the stems and cut into thin strips. If using fresh mushrooms, wipe clean with a damp cloth and slice.)

Bring the water to a boil. When it is boiling, add the bamboo shoots, fungus or mushrooms, and the dried lily buds. Stir. Add the tofu. Bring back to a boil and add the marinated pork.

Stir in the salt, sugar, soy sauce and vinegar and sesame oil.

Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar).

Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.

Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and the white pepper to taste. Drizzle with chili oil if desired. Serve hot.

(Hot and Sour Soup can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)

*Adjust the ratio of water to chicken stock as desired.

I love Hot and Sour Soup. I could eat it every day! Below is a recipe I derived from combining several different recipes, trial and error.

Hot and Sour Soup

4 dried Chinese mushrooms

16 ounces firm bean curd, well drained

1/2 cup canned bamboo shoots,rinsed & drained

8 cups low sodium chicken stock

1 teaspoon salt

1 tablespoon light soy sauce

1 teaspoon red pepper flakes

2 tablespoons rice wine vinegar

1 tablespoons cornstarch mixed with 2 tablespoons water

1 egg, beaten

1/2 teaspoon sesame oil

1 green onion, sliced

Cover the mushrooms in a small bowl with warm water. Let them soak for 30 minutes to soften. Strain mushroom liquid and reserve. Cut the mushrooms into 1/4-inch slices; set aside.

Cube the bean curd and cut the bamboo shoots into 1/4 inch slices and set aside.

Place the chicken stock in a large pot. Add the salt, soy sauce, mushroom liquid, mushrooms, bamboo shoots. Bring to a boil, then lower heat and simmer soup for 3 minutes. Add the red pepper flakes, vinegar, and bean curd. Return soup to a boil. Give the cornstarch mixture a stir, then add to soup, stirring well. Whisk in the beaten egg, while stirring gently to form strands of egg. Remove the soup from the heat. Add the sesame oil and sprinkle soup with green onions to serve.

Can add slivers of cooked pork or chicken when adding the bean curd. Adjust the amount of sesame oil to your liking.

Hot and Sour Soup

For a vegetarian version of Hot and Sour Soup, leave out the pork.

Serves 4

INGREDIENTS:

1 cake tofu (fresh, if possible)

2 ounces pork tenderloin

Marinade:

1 teaspoon soy sauce

1/2 teaspoon sesame oil

1 teaspoon tapioca starch (or cornstarch)

Other:

1/2 cup bamboo shoots

2 tablespoons black fungus (Wood Ear) or Cloud Ear fungus

(or 3 - 4 Chinese dried black mushrooms or fresh mushrooms)

1 small handful dried lily buds

6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)*

1 teaspoon salt, or to taste

1 teaspoon granulated sugar

2 tablespoons soy sauce

2 tablespoons red rice vinegar, white rice vinegar, or red wine vinegar

1 teaspoon sesame oil

1 Tbsp cornstarch dissolved in 1/4 cup water

1 egg, beaten

1 green onion, finely chopped

White pepper to taste (no more than 1 tablespoon)

Hot chili oil, to taste, optional

PREPARATION:

Hot and Sour Soup Directions:

Shred pork. Mix marinade ingredients and marinate pork for 20 minutes.

Cut tofu into small squares. Cut bamboo shoots into thin strips and then into fine slices.

.

This soup is awesome....my boyfriend doesn't like soup and he likes this one....

2 - 14oz cans beef broth

2 Tbs hot pepper paste

20 oz can bamboo shoots (sliced)

20 oz water chestnuts (sliced)

2 Tbs dashida (Korean beef stock powder)

3 c water

3 c white vinegar

2 Tbs red cooking wine

1 Tbs salt

1 Tbs chopped garlic

1 Tbs chopped ginger

1 Tbs black pepper

4 Tbs cornstarch (put in 1/2 c water before putting into soup)

1 c chopped onions

2 c chopped black mushrooms (has to be the black ones(dried))

2 Tbs hot chili sauce

1 c soy sauce

1 lb soft tofu (med is ok too) cut into small pieces

Combine all ingredients, bring to a boil, lower temperature and cook for about 20-30 minutes.

This recipe freezes good. It makes a very big pot of soup, so I freeze what we don't eat right away. I also serve w/egg rolls. Yummy

Hot and Sour Soup

* 1 cake tofu (fresh, if possible)

* 2 ounces pork tenderloin

* Marinade:

* 1 teaspoon soy sauce

* 1/2 teaspoon sesame oil

* 1 teaspoon tapioca starch (or cornstarch)

* Other:

* 1/2 cup bamboo shoots

* 2 tablespoons black fungus (Wood Ear) or Cloud Ear fungus

* (or 3 - 4 Chinese dried black mushrooms or fresh mushrooms)

* 1 small handful dried lily buds

* 6 cups water

* 1 cup chicken broth

* 1 teaspoon salt, or to taste

* 1 teaspoon granulated sugar

* 2 tablespoons soy sauce

* 2 tablespoons red rice vinegar, white rice vinegar, or red wine vinegar

* 1 teaspoon sesame oil

* 1 Tbsp cornstarch dissolved in 1/4 cup water

* 1 egg, beaten

* 1 green onion, finely chopped

* White pepper to taste (no more than 1 tablespoon)

* Hot chili oil, to taste, optional

PREPARATION:

Hot and Sour Soup Directions:

Shred pork. Mix marinade ingredients and marinate pork for 20 minutes.

Cut tofu into small squares. Cut bamboo shoots into thin strips and then into fine slices.

To reconstitute the fungus, soak in warm water for 20 minutes. Rinse, and cut into thin pieces. (If substituting Chinese dried mushrooms, soak to soften, then cut off the stems and cut into thin strips. If using fresh mushrooms, wipe clean with a damp cloth and slice.)

Bring the water to a boil. When it is boiling, add the bamboo shoots, fungus or mushrooms, and the dried lily buds. Stir. Add the tofu. Bring back to a boil and add the marinated pork.

Stir in the salt, sugar, soy sauce and vinegar and sesame oil.

Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar).

Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.

Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and the white pepper to taste. Drizzle with chili oil if desired. Serve hot.

(Hot and Sour Soup can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)

*Adjust the ratio of water to chicken stock as desired.

Sweet and sour sauce

Ingredients

1kg red chilies, stalks removed

3 tsp Salt

4 tbsp Sugar

160ml rice wine, clear

Method

1. Put the chillies in a saucepan with 100ml water, cover and bring to the boil.

2. Cook until the chillies are tender, and then add the salt, sugar and vinegar. Blend the chilli mixture to a paste in a blender or food processor, or push through a sieve. Store in the fridge for up to 1 month or freeze in small portions

In the superstore, fruits are usually selected far too soon. Some are rocks, many are wrong. Some of the fresh vegetables are generally right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Hi I need the recipe too.

I only know some, and not an exact amouth.

- bamboo shoot

- black chinese sour sauce

- carrot

I don't eat it but you can buy packets of mix at the grocery.