Hot and Sour Soup (酸辣湯)
No matter the weather is cold or hot, this classic hot and sour soup, originated from Sichuan China, is suitable for every occasion throughout the year. It’s tremendously appetising and delicious. No wonder this soup is well-liked and popular around the world.
Every family has their own version around different countries, using different ingredients though. Basically, this hot and sour soup contains wood ear fungus, bamboo shoots and tofu, sometimes pork blood (豬血) is added. Give it a go if you want, or dare, or you can find some pork blood at your local area.
To make this soup is very straightforward and easy. The tricky part of cooking is to get the right consistency with a balance of sourness and saltiness. You can easily turn this soup into a light meal by cooking some white Shanghai noodles to go with it.
Continue reading:
Every family has their own version around different countries, using different ingredients though. Basically, this hot and sour soup contains wood ear fungus, bamboo shoots and tofu, sometimes pork blood (豬血) is added. Give it a go if you want, or dare, or you can find some pork blood at your local area.
To make this soup is very straightforward and easy. The tricky part of cooking is to get the right consistency with a balance of sourness and saltiness. You can easily turn this soup into a light meal by cooking some white Shanghai noodles to go with it.
Continue reading:
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