Restaurant style Hot & Sour Soup Recipe By Food Fusion
A quick and simple restaurant style hot and sour soup recipe in signature Food Fusion Style. Let us know if you like the new music? #HappyCookingToYou #FoodFusion #recipes #winterrecipes #Soup #hotandsoursouprecipe
Written Recipe:
Restaurant style Hot & Sour Soup
Serves 4-6
Recipe in English:
Ingredients:
-Cooking oil 1 tbs
-Lehsan (Garlic) chopped ½ tbs
-Boneless chicken julienne cut 200g
-Gajar (Carrot) julienne ½ Cup
-Shimla mirch (Capsicum) julienne ½ Cup
-Band gobhi (Cabbage) shredded ½ Cup
-Kali mirch powder (Black pepper powder) ½ tsp
-Namak (Salt) 1 & ½ tsp or to taste
-Lal mirch powder (Red chilli powder) ½ tsp or to taste
-Sugar ½ tbs
-Safed mirch powder (White pepper powder) ½ tsp
-Yakhni (Chicken stock) 6 Cups
-Chilli sauce 2-3 tbs
-Tomato ketchup 3-4 tbs
-Soy sauce 2-3 tbs
-Sirka (Vinegar) 2 tbs
-Chilli garlic sauce 1 & ½ tbs
-Cornflour 2-3 tbs or as required
-Water 3-4 tbs
-Anday ki safedi (Egg white) whisked 1 (optional)
-Hara pyaz (Spring onion) leaves
Prepare Instant Chilli Oil:
-Lehsan (Garlic) chopped ½ tbs
-Lal mirch (Red chilli) crushed 2 & ½ tbs
-Namak (Salt) ¼ tsp or to taste
-Safed til (Sesame seeds) 1 tsp
-Cooking oil hot ¼ Cup
Directions:
-In a pot,add cooking oil,garlic & sauté for a minute.
-Add chicken & mix well until it changes color.
-Add carrots,capsicum,cabbage & mix well.
-Add black pepper powder,salt,red chilli powder,sugar,white pepper powder & mix well.
-Add chicken stock,mix well & bring it to boil.
-Add chilli sauce,tomato ketchup,soy sauce,vinegar,chilli garlic sauce,mix well & bring it to boil.
-In cornflour,add water & mix well.
-Now add dissolved cornflour,mix well & cook until it thickens.
-Add egg whites,stir gently & cook on low flame for a minute.
Prepare Instant Chilli Oil:
-In a bowl,add garlic,red chilli crushed,salt,sesame seeds & mix well.
-Add cooking oil & mix well.
-In a serving bowl,add hot & sour soup & garnish with spring onion leaves,chilli oil & serve!
Recipe in Urdu:
Ajza:
-Cooking oil 1 tbs
-Lehsan (Garlic) chopped ½ tbs
-Boneless chicken julienne cut 200g
-Gajar (Carrot) julienne ½ Cup
-Shimla mirch (Capsicum) julienne ½ Cup
-Band gobhi (Cabbage) shredded ½ Cup
-Kali mirch powder (Black pepper powder) ½ tsp
-Namak (Salt) 1 & ½ tsp or to taste
-Lal mirch powder (Red chilli powder) ½ tsp or to taste
-Sugar ½ tbs
-Safed mirch powder (White pepper powder) ½ tsp
-Yakhni (Chicken stock) 4-5 Cups
-Chilli sauce 3 tbs
-Tomato ketchup 5 tbs
-Soy sauce 3-4 tbs
-Sirka (Vinegar) 2 tbs
-Chilli garlic sauce 1 & ½ tbs
-Cornflour 3-4 tbs or as required
-Water 3-4 tbs
-Anday ki safedi (Egg whites) whisked 1-2
-Hara pyaz (Spring onion) leaves
Prepare Instant Chilli Oil:
-Lehsan (Garlic) chopped ½ tbs
-Lal mirch (Red chilli) crushed 2 & ½ tbs
-Namak (Salt) ¼ tsp or to taste
-Safed til (Sesame seeds) 1 tsp
-Cooking oil hot 4-5 tbs
Directions:
-Pot mein cooking oil aur lehsan dal dein aur ek minute kliya sauté ker lein.
-Chicken dal dein aur rang tabdeel ho janay tak ache tarhan mix ker lein.
-Gajar,shimla mirch aur band gobhi dal ker ache tarhan mix karein.
-Kali mirch powder,namak,lal mirch powder,cheeni aur safed mirch powder dal ker ache tarhxn mix ker lein.
-Yakhni dal ker ache tarhan mix karein aur ubal anay dein.
-Chilli sauce,tomato ketchup,soy sauce,sirka aur chilli garlic sauce dal ker ace tarhan mix karein aur ubal anay dein.
-Cornflour mein pani dal ker ache tarhan mix ker lein.
-Ab dissolved cornflour dal ker ache tarhan mix karein aur garha ho janay tak paka lein.
-Anday ki safedi dal ker gently stir karein aur halki ancch per ek minute kliya paka lein.
Prepare Instant Chilli Oil:
-Bowl mein lehsan,lal mirch crushed,namak aur safed til dal ker ache tarhan mix karein.
-Cooking oil dal ker ache tarhan mix ker lein.
-Serving bowl mein hot & sour soup da dein,hara pyaz leaves aur chilli oil dal ker serve karein!
#wintersoup #souprecipes #restaurantrecipe #quickrecipes #souprecipes
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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Website:
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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Chinese Hot and Sour Soup | Chinese Restaurant Hot Sour Soup Recipe | Better Than a Chinese Takeout
Hot and Sour Soup is an easy and authentic recipe that tastes just like your favorite Chinese take-out! It's a healthy recipe that can be made in under 30 minutes!
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HOT AND SOUR SOUP
Ingredients:
5 cups chicken broth
Vegetables:
2 large black fungus - hydrated sliced
4-5 dried shitake mushrooms - hydrated sliced
2 carrots shredded
1/4 cup julienne bamboo shoots
1/2 log extra firm tofu sliced
1 tbsp pickled mustard green
SAUCE:
2 tbsp soy sauce
2 tbsp rice vinegar
1 tsp white pepper
1 tsp sugar
1 tsp sesame seed oil
2 beaten eggs
slurry
2 tbsp. cornstarch
2 tbsp water
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#hotandsoursoup
#soup
#chinesefood
#Chinese
#takeout #soup #dinner #recipe #authentic #restaurantstyle #dinnerthendessert
3 Hot and Sour Soup Recipes COMPARED (Instant vs Vegan vs Chef’s Version) | Sorted Food
Ad| Who says soup has to be boring? The guys go one step further than opening a can of tomato soup by creating an incredible INSTANT hot and sour soup. If you’re vegan, give the thirty minute soup a try. Or if you have some time on your hands, specifically 80 minutes, take your time and create a fresh broth for the pro version!
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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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