Hot And Sour Soup | Sanjeev Kapoor Khazana
spicy, tangy and loaded with vegetables – the name pretty much describes the soup perfectly. Looking for something hot yet comforting than give this soup a try.
HOT AND SOUR SOUP
Ingredients
1 tablespoon oil
1 medium onion, finely chopped
1 tablespoon chopped garlic
1 inch ginger, finely chopped
1-2 green chillies, finely chopped
5-6 French beans, finely chopped
1 small carrot, finely chopped
3-4 button mushrooms, sliced
¼ medium cabbage, finely chopped
3 cups vegetable stock
2 tablespoons green chilli sauce
1 teaspoon dark soy sauce
½ teaspoon sugar
1 tablespoon cornstarch
Salt to taste
White pepper powder to taste
1 teaspoon vinegar
2 tablespoons chopped spring onion greens + for garnishing
Method
Heat oil in a deep non-stick pan. Add onion, garlic and ginger and sauté for 1 minute. Add green chillies, French beans, carrot and button mushrooms and sauté for 1 minute.
Add cabbage and sauté well. Add vegetable stock, mix and cook till the mixture boils.
Add green chilli sauce, soy sauce and sugar, mix and cook for 1 minute.
Mix cornstarch with 2 tablespoons vegetable stock into a smooth slurry. Add to pan and mix well and cook till the mixture slightly thickens.
Add salt and pepper powder. Switch off heat, add vinegar and spring onion greens and mix well.
Serve hot garnished with spring onion greens.
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15-Minute Chinese Hot and Sour Soup
Spicy, tangy and hearty, this Indo-Chinese Hot and Sour Soup is a bowl of ultimate comfort. This instant recipe comes together in only 15 minutes. All you need are a couple of Asian sauces, vegetables and chicken. You can have it as a side or a full meal for dinner with fish crackers and garlic bread.
Written Recipe (with Tip & Tricks):
#hotandsoursoup #chinesesoup #quickandeasyrecipe
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Hot and sour soup 酸辣湯 – How to make in 4 simple steps
Hot and sour soup 酸辣湯 is a traditional northern Chinese favorite packed with the acidity of Zhenjiang vinegar, the spiciness of the white pepper and the nuttiness of sesame oil.
===== NOTE/NOTA/REMARQUE/NOTA/ملحوظة/注意=======
THIS VIDEO HAS SUBTITLES IN ENGLISH, ARABIC, CHINESE, FRENCH, PORTUGUESE, AND SPANISH.
ESTE VIDEO TIENE SUBTÍTULOS EN INGLÉS, ÁRABE, CHINO, FRANCÉS, PORTUGUÉS Y ESPAÑOL.
CETTE VIDEO A DES SOUS-TITRES EN ANGLAIS, ARABE, CHINOIS, FRANCAIS, PORTUGAIS ET ESPAGNOL.
ESTE VÍDEO TEM LEGENDAS EM INGLÊS, ÁRABE, CHINÊS, FRANCÊS, PORTUGUÊS E ESPANHOL.
يحتوي هذا الفيديو على موضوعات باللغة الإنجليزية والعربية والصينية والفرنسية والبرتغالية والإسباني.
该视频具有英语,阿拉伯语,汉语,法语,葡萄牙语和西班牙语的字幕。
該視頻具有英語,阿拉伯語,漢語,法語,葡萄牙語和西班牙語的字幕。
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The flavor becomes even more complex with the inclusion of bamboo shoot, dry mushrooms, wood ear fungus and finishes with a beaten egg pour high above the soup to form multiple small egg ribbons floating on the thick soup.
You only need twenty minutes to prepare it. Make it at home to warm your family (and their hearts) with this utterly delicious soup with the iconic flavors of Northern Chinese cuisine.
This recipe is very close to the original hot and sour soup in Northern China, although I have left out ingredients such as ‘black tofu’ (see section 2 below) which is too exotic for most people.
I can assure you that it is way better than many substandard hot and sour soup that is merely a tasteless, gloopy mess of cornstarch paste.
You can get the recipe at :
Ingredients:
Ingredient (A)
100 g pork loin
1 teaspoon light soy sauce
1/2 teaspoon vegetable oil
1/4 teaspoon corn starch
Ingredients (B)
1 tablespoon bamboo shoot 竹笋
2 Chinese dried mushrooms, , medium size (or 1 large size) 香菇
1 piece wood ear fungus, , about 10 of dry weight 木耳
30 g carrots, cut into fine julienne
3 slices ginger
150 grams tofu, , medium firm
1 egg, , beaten
600 ml water, , or use chicken stock
Ingredients (C)
1 teaspoon dark soy sauce
1 1/2 tablespoon chili bean sauce 豆瓣酱
2 teaspoons salt
1/2 teaspoon sugar
Ingredients (D)
2 1/2 tablespoons corn starch
1 tablespoon water
Ingredients(E)
Coriander leaves, for garnish
1 1/2 tablespoon Chinese vinegar 镇江醋
1/2 teaspoon ground white pepper
1 teaspoon sesame oil 麻油
Instructions:
Cut the pork loin into fine julienne. Marinate with the light soy sauce, vegetable oil and cornstarch for 15 minutes.
Soak the dry mushrooms and wood ear fungus until they are soft and fully hydrated. Cut them into fine julienne.
Cut three slices of ginger and set aside.
Cut the carrots into julienne.
Cut the tofu into strips.
Bring the water to a boil. Cook the meat for half a minute. Then add the remaining ingredients in (B)into the pot and boil for two minutes.
Add ingredients (C)
Thicken the soup with the cornstarch slurry.
Remove from heat. Add ingredients in (E). Mix well and serve.
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Sound effects
Oriental Harp 2. By Soughtaftersounds
Clear Day
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Hot & Sour Soup (Chicken) Recipe By Food Fusion
Make restaurant quality hot & sour (Chicken) soup at home. Try this recipe Today. Make it the way we do and enjoy your winters. #HappyCookingToYou
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HOT & SOUR SOUP
Recipe in English:
Ingredients
-Butter 1tbs
-Mushrooms chopped 2 tbs
-Garlic paste 1tsp
-Chicken julienne 250 gms
-Chicken stock 4 cups
-Water 2-3 cups
-Tomato paste 1 tsp
-Red chili powder 1 tsp
-Salt ½ tsp or to taste
-Black pepper powder ½ tsp
-Soy sauce 1 tbs
-Vinegar 2 tbs
-Corn flour 4 tbs
-Water 1cup
-Carrots julienne ½ cup
-Cabbage julienne ¾ cup
-Colored bell pepper julienne ½ cup
-Egg white 3
Directions:
-In pan, add butter and let it melt,add chopped mushrooms and mix it.
-Add garlic paste and saute for 2 mins.
-Now add chicken julienne and saute until chicken changes color.
-Add chicken stock and water, bring it to boil.
-Add salt, black pepper powder, red chili powder and tomato paste, mix it.
-Add soya sauce, vinegar and put it on simmer for 8-10 mins.
-Dissolve corn flour in water and add gradually while stirring.
-Add carrots julienne, cabbage julienne colored bell pepper julienne, cook for 3 mins.
-In the end, add egg white and keep stirring it.
-Serve hot with condiments.
Recipe in Urdu:
-Makhan 1tbs
-Mushrooms chopped 2tbs
-Lehsan paste 1tsp
-Chicken julienne 250gms
-Chicken stock 4 cups
-Pani 2-3 cups
-Tomato paste 1tsp
-Lal mirch powder 1tsp
-Namak ½ tsp or ya hasb e zaroorat
-Kali mirch powder ½tsp
-Soy sauce 1tbs
-Sirka 2tbs
-Corn flour 4tbs
-Water 1cup
-Gajar julienne ½cup
-Band gobhi julienne ¾cup
-Colored bell pepper julienne ½cup
-Egg white 3
Ajza:
-Pan mein makhan dal ker melt ker lein ab is mein mushrooms chopped dal ker mix ker lein.
-Lehsan paste shamil ker k 2 minute kliya saute ker lein.
-Ab is mein julienne chicken dal ker itna saute ker lein k rang tabdeel ho jaye.
-Chicken stock aur pani shamil ker k boil ker lein.
-Namak,kali mirch powder,lal mirch powder,tomato paste dal ker mix ker lein.
-Soya sauce,sirka dal ker 8-10 mins kliya simmer per rakh dein.
-Akhir mein corn flour pani mein hal ker k thora thora dak ker musalsal chamcha chalatay rahein.
-Ab is mein gajar,band gobhi,simla mirch dal ker 3 min kliya paka lein.
-Akhir mein anday ki safeedi dal ker musalsal chamcha chalatay rahein.
-Garam garam serve karein.
???? Dad's AMAZING Hot and Sour Soup (酸辣湯)!
Watch Daddy Lau teach us how to make vegetable hot and sour soup!
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???? THE STORY ????
This dish was a favorite at my parents’ old restaurant, and it’s often found on most Chinese takeout menus.
As popular as hot and sour soup is, interestingly, this wasn’t something my parents ate growing up in Guangzhou. As with a lot of Chinese dishes, the origin (or origins), are hard to pinpoint, but it’s likely further north where the weather is colder and the flavors are more heat-inducing.
Our friends at Chinese Cooking Demystified also have a great write up on this in their own version of Hot and Sour Soup.
Regardless of where the dish came from, it’s a perfect soup for a cold winter day that’s equal parts spicy and soothing.
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⏲ CHAPTERS ⏲
00:00 - Intro
00:14 - Origin
01:20 - Key Ingredients
01:34 - On white pepper
02:09 - Chop mushrooms, vegetables
04:08 - Technique for tomatoes
05:04 - Prepare cornstarch and eggs
05:23 - Heat wok with oil and chili
06:04 - Add veggies, flavors
07:15 - Cover wok, bring to boil
07:44 - Add cornstarch, egg, vinegar, sesame oil
10:05 - Plate, garnish
10:42 - Meal Time!
11:35 - On white peppers, chilis, and taste
12:29 - First dish for Mommy Lau
14:30 - Where did Daddy Lau learn this dish?
15:00 - Making this at home vs restaurant
16:45 - On chow mein
17:37 - What if you want to add meat?
18:06 - Baby Cam says bye!
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???? MY DAD'S SPECIAL INGREDIENTS ????
If you don't have access to an Asian grocery store, you can purchase these items on Amazon:
- Dried Shiitake Mushrooms:
- Kikkoman Soy Sauce:
- Kikkoman Tamari:
- Kikkoman Sesame Oil:
- Dried Wood Ear Fungus (a few options, depending on what's in stock):
Here are some of the other core ingredients my dad uses (but not for this dish):
- Kikkoman Oyster Sauce:
- Shaoxing Cooking Wine:
- Chicken Bouillon:
Vegetarian Oyster Sauce! -
These links are affiliate links, which means that if you use our links to purchase these ingredients, Amazon pays my family a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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???? OUR FAMILY ????
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???? OTHER CREDITS ????
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
Overhead Camera Rig built by P.Oak -
Chinese Subtitles by Wynee Pan -
Veg Hot & Sour Soup Recipe | Monsoon Soup Recipes | Chef Sanjyot Keer
Written Recipe for Veg hot and sour soup
Prep time: 5 mins
Cooking time: 5-8 mins
Serves: 4-6
Ingredients:
• Vegetable stock/ hot water 2 litre
• Ginger 1 tsp (chopped)
• Green chilli paste 1 tbsp (paste of 2-3 green chillies)
• Dark soy sauce 1 tbsp
• Light soy sauce 1 tbsp
• Vinegar 1 tsp
• White / black pepper powder a pinch
• Salt to taste
• Sugar 1 tsp
• Cabbage 1 cup (shredded)
• Carrots ½ cup (julienned)
• Shiitake Mushroom or button mushrooms ½ cup (julienned)
• Bamboo shoots 1/3rd cup
• Fresh Coriander leaves handful
• Paneer / silken tofu 1/3rd cup (small diced)
• Corn flour 3 tbsp + water 2 tbsp
• Sesame oil 1 tsp
• Spring onion greens 1 tbsp (chopped)
• Fresh coriander few leaves for garnishing
Methods:
• Set a wok on high heat, add water and the vegetable stock cube, mix well and bring it to a boil, if you don’t have stock cube you can simply boil water, once boiled add the ginger, green chilli paste, dark soy sauce, light soy sauce, vinegar, white / black pepper powder and salt to taste, sugar cabbage, carrots, shiitake or button mushrooms whatever you may have, bamboo shoots, fresh coriander leaves and mix well, cook for 3-4 minutes and bring to a boil, you can use 1.5 tbsp soy sauce as a substitute of light & Dark soy sauce.
• Further, add paneer or tofu and mix gently without breaking the paneer dices and bring it to a boil.
• I’ve used few ingredients that makes the soup more authentic it is perfectly alright to skip few ingredients in case if it’s not available in your kitchen or your market downstairs.
• Take a small bowl, and mix the cornflour and water and keep aside, bring the soup to a boil and the cornflour and water mixture and stir continuously.
• Simmer the soup until it thickens up, this might take about 1-2 minutes. You can adjust the cornstarch slurry quantity depending how thick you want your soup to be.
• Once the soup thickens add the freshly chopped spring onion greens and some fresh coriander leaves, no need to chop the coriander leaves, you can directly add them, make sure the leaves aren’t too big.
• Simmer for a minute and your fresh hot and sour soup is ready to be served, serve hot.
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