Hot And Sour Soup With Shrimps And Mushrooms
Chinese
Soup
Chinese, ham, shrimp, szechuan
| Ingredients | Quantity | Unit of Measure |
|---|---|---|
| Bay Leaf Dry Bean Sprouts In Tin Carrot Celery Chicken Stock Cubes Chinese Cooking Wine Cucumber Dried Chinese Mushroom Ham Onion Dry Parsley Leaf Red Wine Vinegar Shrimp Soy Sauce Light Spring Onion Szechuan Pickled Vegetable Thyme |
0.500 50.000 0.200 0.006 100.000 30.000 0.050 60.000 0.025 0.100 0.500 0.015 0.175 0.030 0.005 50.000 0.500 |
Grams Grams Kilogram Kilogram Grams Millilitre Kilogram Grams Kilogram Kilogram Grams Litre Kilogram Litre Kilogram Grams Grams |
1. Soak the dried mushrooms in warm water for 15 minutes. Squeeze dry, discard the hard stalks, then slice the mushrooms caps.
2. Slice the celery sticks diagonally.
3. Bring the stock to the boil, add the frozen shrimps, pickled vegetables, bamboo shoots(drained and shredded), mushrooms and celery and simmer for 5 minutes.
4. Cut the cucumber into 5cm/2 inch matchstick lengths. Add them to the pan with the chinese wine or sherry, soy sauce, vinegar and ham(diced), and cook for 1 minute.
5. Sprinkle with the chopped spring onion and serve immediately. Note: Make 1.2 chicken stock with stock cubes and boiling water.
