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酸辣湯 ( 6 至 8 人份量 ) |
Hot and Sour Soup (For 6-8) |
材料 |
Ingredient |
- 雲耳 或白背黑木耳 2 湯匙 ( 浸透洗淨切幼絲 )
- 豆腐 2 塊切絲狀
- 罐頭冬笋或鮮冬笋切絲約半杯
- 冬菇 2 隻浸透洗淨切幼絲
- 猪柳肉切絲約半杯
- 鷄蛋 2 個
- 上湯 6 杯
醃猪肉醬汁
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豉油 1` 茶匙
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生粉 1 茶匙
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麻油 ¼ 茶匙
湯調味料
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鷄精粉 1 湯匙或鷄精 1 粒
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豉油 2 茶匙
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老抽 1 茶匙
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醋 3 湯匙
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胡椒粉 1 茶匙
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辣椒醬 1 至 2 茶匙
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糖 1 湯匙
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麻油 ½ 茶匙
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生粉 3 湯匙
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水 3 湯匙
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- 2 Tbsp Black fungus or White Back Black fungus (soak well; clean and shredded).
- 2 pieces Tofu -
julienned.
- 1/2 cup canned or fresh bamboo shoot - julienned.
- 2 pieces mushroom - julienned.
- 1/2 cup Pork Loin - julienned.
- 2 Eggs.
- 6 cups Chicken broth.
Seasoning Sauce (SS)
- 1 tsp Soy sauce.
- 1 tsp Corn starch.
- 1/4 Sesame oil.
Soup Base Seasoning
- 1 Tbsp Chicken powder or 1 piece Chicken essense.
- 2 tsp Soy sauce.
- 1 tsp Dark Soy sauce.
- 3 Tbsp vinegar.
- 1 tcp White Pepper powder.
- 1 - 2 tsp Hot Pepper sauce.
- 1 Tbsp Sugar.
- 1/2 tsp Sesame oil.
- 3 Tbsp Corn starch.
- 3 Tbsp Water.
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製法 |
Method |
- 猪肉絲用醃料醃約 5 分鐘.
- 上湯煑滾 , 加入猪肉絲 , 慢火約煮 2 分鐘
- 加入雲耳絲 , 豆腐 , 冬笋 , 冬菇 , 中火繼績煮 2 分
鐘至滾
- 湯調味料混合攪勻 , 倒入湯中成濃湯 , 再煮滾 , 熄火
- 鷄蛋打勻 , 慢慢倒入湯中成蛋花 , 輕力拌勻後 , 即可享用
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- Julienned Pork and season with seasoning (SS) mix for 5 minutes.
- Boil Chicken broth; add pork; cook lo-heat for 2 minutes.
- Add black fungus, tofu, bamboo shoot, mushroom, cook midium-heat for 2 minutes till boil.
- Mix well the Soup Seasoning Base items; add to broth, forming thick soup; Until boil; Heat OFF.
- Beat egg; pour slowly onto boiling soup forming egg-flower; Stir gently. ENJOY.
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