☘️ Hot and Sour Soup
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Here, I would like to share this super easy, yet absolutely delicious recipe with you. I hope you’ll have a go at making it.
The main ingredients for this soup are tofu, bamboo shoots, dried shiitake mushrooms, dried wood ear mushrooms, carrots, mung bean vermicelli (glass noodles), chilli bean paste, vinegar etc; cooked in a clear soup. The dish is characterised by it's sour, spicy, fresh, salty and fragrant flavours.
This soup is rich in nutrients such as protein, calcium, iron, dietary fiber, minerals, and vitamins. It is an indispensable and appetising healthy food which will helps to relieve heat in the hot summer.
Since dried shiitake mushrooms and dried wood ear mushrooms may not be something that people in the UK are familiar with, I have used fresh shiitake mushrooms in this recipe instead, and omitted the dried wood ear mushrooms. However, the traditional ingredients can be found in any Chinese supermarket, Amazon, and Sous Chef.
Shiitake mushrooms are one of the most popular mushrooms worldwide. They are prized for their rich, savory taste and diverse health benefits. Compounds in shiitake may help fight cancer, boost immunity, and support heart health.
You’ll only need 4-5 dried shiitake mushrooms (乾香菇) and 1 piece of dried wood ear mushrooms (木耳). The cooking method for these two ingredients are different to the fresh alternatives, if you have managed to find them and want to use them, let me know and I’ll be happy to explain.
I have found all the suppliers for the above ingredients and have attached the images in the comments below if you do want to give them a go.
You can get the fresh shiitake mushrooms, bamboo shoots and mung bean vermicelli from Tesco, just make sure you search online to ensure they stock them in the branch that you visit.
**** This is not a sponsored recipe.
✳️ Ingredients:
(serves 4)
200g medium firm tofu
250g fresh shiitake mushrooms
1/2 medium carrot
60g tinned bamboo shoots
50g mung bean vermicelli
4 slices ginger
1 tbsp sunflower oil
coriander- washed and chopped to garnish
✳️ Seasonings:
* 1 tsp salt
* 1 tbsp light soy sauce
* 1/2 tsp ground white pepper
* 2 tsp sugar
* 2 tsp sesame oil
* 3 tbsp dark balsamic vinegar
* 2 tbsp white balsamic vinegar
* 1 tbsp chilli bean paste (豆瓣醬 Doubanjiang - you can add more if you can handle the heat)
* 2000ml water
* 1 tbsp vegan oyster sauce / vegan stir-fry sauce
* 3 tbsp corn flour
* 3 tbsp water
✳️ Method:
1. Soak the mung bean vermicelli in warm water until soft, then use scissors to cut into sections.
2. Gently wash and pat dry the tofu and fresh shiitake mushrooms and cut both into thick strips.
3. Peel the carrot, and cut into thin strips. Drain the bamboo shoots, rinse and cut into thin strips.
4. Cut the ginger slices into thin strips then finely dice into small cubes.
5. Mix the corn flour and water together to make a slurry and leave to one side.
6. Heat a large saucepan over medium heat, add oil, then add ginger and fry until slightly brown, stirring gently. Next, add the bamboo shoots and carrots, stir-fry together for a while, add salt, soy sauce, pepper, sugar and sesame oil, and fry until soft.
7. Pour in the black vinegar, white vinegar, vegan oyster sauce and chilli bean sauce. Then, add water and bring to a boil. Turn to low heat and continue to cook for 5 minutes.
8. Put the tofu and shiitake mushrooms in, gently move around with chopsticks or wooden spoon, and add the vermicelli, stirring everything around. Turn to medium-high heat and bring to a boil.
9. Whisk the corn flour water into the soup, a little bit at a time until you reach the desired consistency. If you like it thicker, add a bit more, or if you prefer thinner, add a bit less. After the soup is boiled, taste it and adjust the seasoning, then garnish with coriander.
同時也有3部Youtube影片,追蹤數超過24萬的網紅唔熟唔食 Cook King Room,也在其Youtube影片中提到,傳統英國菜,其實係豬肉腸係Yorkshire Pudding 入面,無青蛙無蟾蜍 :) **Please jump to 2:23 to skip the personal vlog if you want** ND stands for Night Drives , SMD stands f...
cooking chef images 在 唔熟唔食 Cook King Room Youtube 的最佳貼文
傳統英國菜,其實係豬肉腸係Yorkshire Pudding 入面,無青蛙無蟾蜍 :)
**Please jump to 2:23 to skip the personal vlog if you want**
ND stands for Night Drives ,
SMD stands for Sunday Morning Drives.
Toad in the hole is a classic British dish, the idea of it is actually pork sausages in Yorkshire pudding. no frogs or toads :)
Footages/Images Credits to:
Daryl Chapman Photography
Shadow M Photography
Black Cygnus
Rocky Y.
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cooking chef images 在 ChefNormanMusa Youtube 的最佳解答
2011 was a fantastic year for Ning restaurant and its chef Norman Musa. More than ever before, we served customers delicious Malaysian food in our restaurant and at pop-up food stalls, and promoted, demonstrated and taught Malaysian cooking around the UK, Ireland & Malaysia. We got to see some places, meet many friendly and enthusiastic people, and Chef Norman featured on MasterChef and other shows, hosted his first TV series, BBC Good Food Show (Birmingham), Taste of Dublin and in Trafalgar Square among many others. Apologies to celebrities John Torode and Matt Dawson, for widescreen chopping off their heads a little in these 100 Images of 2011...
cooking chef images 在 ChefNormanMusa Youtube 的精選貼文
Malaysian celebrity chef Norman Musa is interviewed on BBC Radio Manchester's Gourmet Night show. Recorded in his kitchen at Ning restaurant, Chef Norman talks about some little known facts about himself, and his passion for promoting Malaysian food, while cooking Rendang for presenter Matt White. Audio is illustrated with images.