The Original Hot and Sour Soup, Wuxi-style (无锡酸辣汤)
While hot and sour soup seems to don basically every takeout menu ever, it's actually a hyper-regional thing in China. It's popular in Taiwan, which's how it likely traveled West, and that Taiwan version appears to've been derived from this famed Wuxi snack.
Besides that, you do see Hot and Sour soup in pockets - Wuxi Hot & Sour can be found in Shanghai, there's a Shandong version of the dish (which can be found up North), and a northwestern version whose origins are even more perplexing. But regardless of history, it's... a really tasty soup.
Written recipe is over here on /r/cooking:
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Outro Music: Add And by Broke For Free
ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
Veg Hot & Sour Soup | Streetstyle Hot & Sour Soup | Indo-Chinese Recipe ~ The Terrace Kitchen
Veg Hot & Sour Soup | Streetstyle Hot & Sour Soup | Indo-Chinese Recipe ~ The Terrace Kitchen
[PRODUCTS USED]
[INGREDIENTS]
2-3 Tsp Oil
1 Tbsp Finely Chopped Garlic
1 Tbsp Ginger -Crushed or Grated
1 Small Sized Onion
1 Green Chilli
1/4 Cup French Beans
1/4 Cup Chopped Carrots
1/2 Cup Finely Chopped Cabbage
1-2 Baby Corn1-2 Tbsp Chilli Sauce
1/4 Tsp Red Chilli Powder
1/4 Tsp Crushed Black Pepper
2 Tbsp Soya Sauce
3 Cups Water
1/4 Tsp Vinegar
Salt as per Taste
1/2 Tbsp Spring Onion' green part
Cornflour Slurry (2 Tbsp Cornflour + 1/4 Cup Water)
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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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Website:
Hot and Sour Vegetable Soup Recipe By Food Fusion
Food Fusion Brings you the most requested Hot and Sour Vegetable Soup. Give it a try and enjoy your winter. #HappyCookingToYou #FoodFusion
Written Recipe:
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Hot & Sour Vegetable Soup
Serves 6-7
Recipe in English:
Ingredients:
-Cooking oil 2 tbs
-Lehsan (Garlic) chopped 1 & ½ tbs
-Adrak (Ginger) chopped 2-3 tbs
-Hari mirch (Green chilli) chopped 1 tbs
-Hara pyaz (Green onion) white part ¼ Cup
-Fresh mushrooms sliced 6-7
-Gajar (Carrots) julienne ½ Cup
-Shimla mirch (Capsicum) julienne ½ Cup
-Baby corns ¼ Cup (optional)
-Matar (Peas) ¼ Cup
-Band gobhi (Cabbage) shredded 1 Cup
-Palak (Spinach) ½ Cup
-Water 2.5 liters or as required
-Kali mirch powder (Black pepper powder) 2 tsp
-Namak (Salt) ½ tbs or to taste
-Dark soy sauce 1 & ½ tbs
-Lemon juice 3 tbs
-Sirka (Vinegar) 1-2 tbs
-Sugar ½ tbs
-Cornflour 4 tbs or as required
-Water ½ Cup or as required
Chilli oil:
-Cooking oil ¼ Cup
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
-Lal mirch (Red chilli) crushed ½ tbs
-Allspice powder ¼ tsp
-Hara pyaz (Green onion) chopped
Directions:
-In a pot,add cooking oil,garlic,ginger,green chilli & mix well for 1 minute.
-Add green onion white part,mix well & sauté until translucent.
-Add mushrooms & fry for 2 minutes.
-Add carrots,capsicum,baby corns and peas,mix well & cook for 2 minutes.
-Add cabbage & mix well.
-Add spinach & mix well.
-Add water,black pepper powder,salt,mix well and bring it to boil,cover & cook on medium low flame for 8-10 minutes.
-Add dark soy sauce,lemon juice,vinegar,sugar,mix well & cook for 2-3 minutes.
-In cornflour,add water and mix well.
-Now add dissolve cornflour,mix well and cook until desired consistency.
Prepare Chilli Oil:
-In small frying pan,add cooking oil,red chilli powder,red chilli crushed and allspice powder,mix well and simmer on low flame until aromatic.
-Pour prepared chilli oil and garnish with green onions leaves & serve!
Recipe in Urdu:
Ajza:
-Cooking oil 2 tbs
-Lehsan (Garlic) chopped 1 & ½ tbs
-Adrak (Ginger) chopped 2-3 tbs
-Hari mirch (Green chilli) chopped 1 tbs
-Hara pyaz (Green onion) white part ¼ Cup
-Fresh mushrooms sliced 6-7
-Gajar (Carrots) julienne ½ Cup
-Shimla mirch (Capsicum) julienne ½ Cup
-Baby corns ¼ Cup (optional)
-Matar (Peas) ¼ Cup
-Band gobhi (Cabbage) shredded 1 Cup
-Palak (Spinach) ½ Cup
-Water 2.5 liters or as required
-Kali mirch powder (Black pepper powder) 2 tsp
-Namak (Salt) ½ tbs or to taste
-Dark soy sauce 1 & ½ tbs
-Lemon juice 3 tbs
-Sirka (Vinegar) 1-2 tbs
-Sugar ½ tbs
-Cornflour 4 tbs or as required
-Water ½ Cup or as required
Chilli oil:
-Cooking oil ¼ Cup
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
-Lal mirch (Red chilli) crushed ½ tbs
-Allspice powder ¼ tsp
-Hara pyaz (Green onion) chopped
Directions:
-Pot mein cooking oil,lehsan,adrak aur hari mirch dal ker 1 minute kliya ache tarhan mix ker lein.
-Hara pyaz white part dal ker ache tarhan mix karein aur translucent hunay tak sauté ker lein.
-Mushrooms dal ker 2 minutes kliya fry ker lein.
-Gajar,shimla mirch,baby corns aur matar dal ker ache tarhan mix Karen aur 2 minutes kliya paka lein.
-Band gobhi dal ker ache tarhan mix ker lein.
-Palak dal ker ache tarhan mix karein.
-Pani,kali mirch powder aur namak dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein aur darmiynai halki ancch per 8-10 minutes kliya paka lein.
-Dark soy sauce,lemon juice,sirka aur cheeni dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
-Cornflour mein pani dal ker ache tarhan mix ker lein.
-Ab dissolve cornflour dal ker ache tarhan mix karein aur desired consistency anay tak paka lein.
Prepare Chilli Oil:
-Chotay frying pan mein cooking oil,lal mirch powder,lal mirch crushed aur allspice powder dal ker ache tarhan mix karein aur khushbu anay tak halki ancch per paka lein.
-Chilli oil dal dein aur hara pyaz sa garnish ker ka 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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???? RECIPE + INGREDIENTS????
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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 ????
Learn more about the Lau family, and why we started this channel + blog:
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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 -
The Most Basic Chinese Soup Recipe (Every Family Knowns How to Make It)