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Hot and Sour Soup is a spicy and sour soup commonly associated with Chinese cuisine, but can also include Thai versions. The most popular version includes chicken stock, ginger, bamboo shoots, and an egg. Other common ingredients include soy sauce, sesame oil, mushrooms, and meat. The egg is dropped into the soup after thickening, creating white ribbon spots. Cornstarch is used to thicken the soup, and natural or rice vinegar is commonly used. Ingredients should be cut into similarly sized strips and a high-quality broth is necessary for the main flavor.
Hot and Sour Soup is an Asian dish that is most commonly associated with Chinese cuisine. Technically speaking, the phrase “hot and sour soup” simply refers to any soup that is both spicy and sour. Taking this technical definition of the term, the Thai dish can be included in the classification. The most popular version of the dish comes from China’s Szechuan province and includes chicken stock, ginger, bamboo shoots, and an egg. The egg is dropped into the soup and creates the characteristic streaks of white that can be found throughout the broth.
Ingredients common to Chinese cuisine are also included in hot and sour soup, such as soy sauce, ginger, and sesame oil. Other more extravagant ingredients can also be included in the soup, such as ear mushrooms, black mushrooms and lily buds. The dish always includes vinegar, but it can be different types of vinegar, such as rice vinegar or even white wine vinegar. Mushrooms and some form of meat are also usually added, with chicken or pork being two common choices. White pepper is added in traditional Chinese versions for overall heat, but this can be supplemented with chili peppers if desired.
A particularly distinctive feature of the hot and sour soup is the egg that is dropped into the broth after thickening. This has resulted in the soup being sometimes referred to as egg drop soup and causes the little white ribbon spots to smudge the finished soup. The chef waits until the soup has thickened, then uses a fork or pair of chopsticks to add the egg to the soup. He or she may also add the egg in a circular motion to spread it better, and some cooks prefer to remove the soup from the heat and add the egg a spoonful at a time. The soup shouldn’t be cooked too long with the egg in it, as it may overcook.
Chefs use different techniques to create a hot and sour soup, and these are key to achieving an authentic version of the dish. Cornstarch is used to thicken the soup and this can be combined into a paste with water before being added to the dish. Generally, the ingredients should be cut into similarly sized strips, because this ensures that they all cook at the same pace. The use of natural vinegar or rice vinegar is common in this dish, and cooks also need a high-quality broth to create the main flavor.
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