Hot and Sour Soup - Recipe by Merium Pervaiz !!
#meriumpervaiz #soup #winter
Hello jee try this recipe and enjoy ♥️
Restaurant Style Veg Hot & Sour Soup Recipe | वेज हॉट & सॉर सूप | Chef Sanjyot Keer
Full written recipe for Veg Hot & Sour Soup
Prep time: 15 minutes
Cooking time: 10-15 minutes
Serves: 4-5 people
Ingredients:
CABBAGE | पत्ता गोभी ½ NO.
CARROT | गाजर 1 NO. (PEELED)
CAPSICUM | शिमला मिर्च 1 NO.
FRENCH BEANS | फ्रेंच बीन्स 8-10 NOS.
MUSHROOM | मशरूम 2-3 LARGE.
SPRING ONION | हरा प्याज़ A HANDFUL
OIL | तेल 2 TBSP
GINGER | अदरक 1 TBSP (CHOPPED)
GARLIC | लेहसुन 1 TBSP (CHOPPED)
HOT WATER / VEG STOCK | गरम पानी / वेज स्टॉक 800-900 ML
GREEN CHILLI PASTE | हरी मिर्च की पेस्ट OF 2 GREEN CHILLIES
SUGAR | शक्कर A PINCH
DARK SOY SAUCE | डार्क सोया सॉस 2 TSP
VINEGAR | सिरका 2 TBSP
RED CHILLI SAUCE | रेड चिली सॉस 1 TBSP
WHITE PEPPER POWDER | सफेद मिर्च का पाउडर A PINCH
SALT | नमक TO TASTE
CORN FLOUR | कॉर्न फ्लोर 2 TBSP
WATER | पानी AS REQUIRED
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
SPRING ONION GREENS | हरे प्याज़ के पत्ते A HANDFUL (CHOPPED)
Method:
Cut all the veggies in julienne & finely chop the spring onion greens as shown in the video.
To make the soup, set the wok over a high flame, once it gets hot add the oil & let the oil get hot as well.
Further add ginger & garlic, stir & saute over low flame for 30 seconds.
Add the cut mushrooms & cook over high flame for a minute.
Further add all the julienned veggies, stir & toss over high flame for minute.
Add stock/hot water along with green chilli paste, sugar, soy sauce, vinegar, red chilli sauce, white pepper powder & salt, stir well & bring the soup to a boil.
Then to thicken the soup add the corn flour & water in a separate bowl, mix it well to make a slurry then add the slurry into the soup while mixing it continuously, the consistency of this soup is semi thick so don’t add the entire slurry if not required.
Finally add the chopped fresh coriander & spring onion green, stir well.
Taste the soup & adjust the seasoning as per your preference.
Your delicious hot & sour soup is ready.
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hot and sour soup recipe | hot n sour soup | वेज हॉट एण्ड सॉर सूप रेसिपी | hot sour soup recipe
full recipe:
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Hot and Sour Soup Recipe - Indo Chinese Winter Soup - CookingShooking
In this video, we will make Hot and Sour Soup recipe, which is a Indo Chinese Soup.
Do Subscribe to CookingShooking -
Ingredients:
For Stock
Water - 1.5 Liter
Peels of carrot
Stalks of cabbage
Peels of onion, garlic
Spring onion, etc
Ginger
--
Oil - 1 tbsp
Garlic - 5 cloves
Green Chilli Slit - 2 slit
Onion - 1 peeled
Red Chilli Sauce - 2 tbsp
Vinegar - 1 tbsp
Sriracha - ½ tsp
½ small cabbage peeled
½ carrot julienned
Salt
Pepper
Kashmiri Red Chilli
Stock - 2 glass
Soya Sauce - ½ tsp
1 Tbsp Corn Flour
Kitchen Products I use:
Measuring Cup & Spoon Set -
Kitchen Weight Scale -
Instant Yeast - (500gms, keep frozen in airtight container, will stay good for years)
Instant Yeast - (small pack)
Pizza Screen - (3 pack - 6,7,8 inches)
Parchment Paper - much better than butter paper, and it is reusable -
Good NonStick Pan -
Whipping Cream -
Oven For Baking - (28liter is good enough)
Microwave - (not good)
Website: |
Fb:
Blog:
Hot And Sour Vegetable Soup | Indo Chinese Recipe | Restaurant Style Hot & Sour Soup | Varun Inamdar
Learn How To Make Hot And Sour Vegetable Soup Recipe from The Bombay Chef - Varun Inamdar only on Rajshri Food.
Make this simple, quick and easy popular Indo Chinese Recipe of Restaurant Style Hot & Sour Soup Recipe at your home and share with us your experiences in the comments section below.
Ingredients:-
Vegetables cut into juliennes:-
5-6 French Beans
1 medium sized carrots
¼ cup Bean sprouts
1 cup Green Cabbage
1 cup Button mushrooms
1 small Green Capsicum
2 tbsp. Vegetable Oil
3 tbsp. Spring onions, chopped
2 tbsp. Ginger Garlic Green chilli crushed
6 tbsp. Dark soy sauce
4 tbsp. Red chilli sauce
5 tbsp. Vinegar
4 cups Water or Vegetable stock
Salt to taste
¼ tsp. Sugar
½ tsp. Black Pepper powder
3 tbsp. Cornflour
¼ cup Spring greens finely chopped
5 tbsp. Red Chilli
Oil
Method:-
- In a wok heat oil till it starts smoking and add crushed ginger-garlic-green chilli and the sliced vegetables.
- Toss and stir fry on high flame.
- Add water/vegetable stock and boil on high flame for 2-3 minutes.
- Once boiled, add dark soy sauce, white vinegar, red chilli sauce and mix well.
- Now add salt, sugar, black pepper and stir.
- Then add the mushrooms and bean sprouts and do not mix.
- Mix corn flour with cold water until no lumps are seen and add it to the boiling soup.
- Stir and add spring greens and red chilli oil.
Serve piping hot garnished with red chilli oil and spring onions! HAPPY COOKING!!!
Host: Varun Inamdar
Copyrights: Rajshri Entertainment Private Limited
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The SOUP-ER tasty Hot + Sour Soup Recipe to warm you up!
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LEARN HOW TO MAKE AN EASY & QUICK CHINESE HOT + SOUR SOUP RECIPE THAT'S TASTIER THAN TAKEOUT!
LAY HO MA! This recipe totally reminds me of my childhood - it's savoury, comforting, and incredibly easy to put together. Join me in this episode and learn how to make a quick Chinese style hot and sour soup recipe right at home! Let's begin
Ingredients:
4 dried shiitake
5g woodear mushrooms (2-3 small pieces)
2 cups veggie stock
4 cups water
3 pieces garlic
small piece ginger
3 sticks green onion
1/2 cup canned bamboo
170g Omni Pork Strips (1 package)
2 tbsp avocado oil
1 tsp cayenne pepper
1 tbsp cane sugar
2-3 tbsp soy sauce
2-3 tbsp Chinese black vinegar
1 1/2 tbsp potato starch + 2 tbsp water
Directions:
1. Place the dried mushrooms into a stock pot followed by the veggie stock and water. Heat the pot on medium high heat covered for about 7-8min
2. Finely chop the garlic, ginger, and green onions. Reserve some green onions for garnish
3. Pour the hot broth into a large mixing bowl. Remove the rehydrated mushrooms. Rinse and drain the mushrooms in cold water so that they are easier to handle
4. Thinly slice the woodear mushrooms. Carefully remove the stalks from the shiitakes and thinly slice. Thinly slice the bamboo
5. Heat the stock pot back to medium heat. Add the avocado oil. Add the garlic, ginger, green onions, and the Omni Pork Strips. Sauté for 4-5min
6. Add the mushrooms, bamboo, cayenne pepper, cane sugar, soy sauce, Chinese black vinegar, and the reserved mushroom stock
7. Give the soup a good stir. Then, cover and bring to a boil
8. Make a slurry by mixing together the potato starch and 2 tbsp of water. When the soup comes to a boil, pour in the slurry while stirring
9. Plate the soup and garnish with some chopped green onions
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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