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October 2018

Easy Soup Recipes

Oatmeal Recipes

Cinnamon Rolls Bechtel

Cinnamon Rolls Bechtel Recipe
1 1/2 c WATER (120 degrees) 1/2 c GRANULATED SUGAR 1/2 c VEGETABLE OIL 1/2 c POTATOES, mashed (uns...

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Hot Sour Soup 6 Recipe

Hot Sour Soup 6 recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Hot Sour Soup 6 recipe  PDF



3/4 lb Boston butt, sliced
3/4 c Sauce, soy, light
2 tb Cornstarch
2 tb Oil, sesame
1 qt Broth, chicken
2 oz Fungus, root ear
2 oz Mushrooms, black, soaked
in warm water 2 oz Shoots, bamboo
1/4 c Wine, rice OR
1/4 c Sherry
2 tb Sauce, soy, dark
1/2 tb Sugar
2 tb Vinegar
3 oz Bean curd, diced
2 lg Eggs, beaten
Salt (to taste) Pepper, white (to taste) 1 t Oil, hot pepper
2 tb Scallions, slivered

Work the pork with a marinade of half of the light soy, half of the sesame oil and both tablespoons cornstarch, and let stand for 30 minutes. Bring chicken broth to a boil, then add the pork and marinate mi ture. Add fungus, mushrooms, bamboo shoots, wine, both soys, sugar, vinegar, and remaining sesame oil. Heat thoroughly and add bean curd, then drizzle in the beaten egg. Soup is done when bean curd e pands (about 5 minutes). Drizzle in the hot oil and garnish with scallions. Source: Great Chefs of New Orleans, Tele record Productions : Bo 71112, New Orleans, Louisiana 1983 : Chefs The Wong Brothers, Trey Yuen Restaurant, New Orleans

Hot Sour Soup 6 recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
894 people have voted
Last Reviewed on 2018-10-23



Tuesday, Oct 23 2018 Download & Print Hot Sour Soup 6 recipe  PDF   Easy Soup recipes RSS   New

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1 cn Old English Cheddar Cheese Spread 1 Stick margarine 1/4 t Garlic powder 1/4 t Seasoned salt 1 T Mayonnaise 1 cn Crab meat (drained)(6 oz) 1 pk English muffins Combine the first si ingredients. Spread on the muffins and cut each into four pieces. Freeze the muffins on a cookie sheet, the put in plastic bags. Use as needed. Bake frozen for 10 12 minutes at 400'F. ...

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