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Szechuan hot wok12/7/2023 Bring back to a boil and simmer until the noodles are done. Bring back to a boil and add the stir-fry noodles and sauce packets.To the cooking liquid, add water chestnuts, ground red pepper, and ginger.Take out the bay leaf and chilies and throw them away.When the meat is cool enough to handle, pull it off the bones, cut it into small pieces, and put it back in the soup. Put water, chicken breasts, a bay leaf, chilies, garlic, and soy sauce in a large soup pot or dutch oven.Total time: 80 minutes Cook time: 60 minutes Prep time: 20 minutes Yields: 8 servings Number of ingredients: 19 ![]() After all, it's a Szechuan recipe, and Szechuan food is usually spicy. They are near the bean sprouts and egg roll wraps in the produce section. I use fresh noodles when I make stir fry. Even though the chow mien noodles and peanuts are listed as optional, I highly recommend them. It is my own recipe that I made up based on my own cooking experiences and ideas, so I am sure that nothing about it is even close to authentic, if there is such a thing, but it is a good soup with lots of nice flavors and crisp fresh vegetables. The cabbage is cooked by the hot broth, but everything else stays crisp and fresh. It's kind of fun to make because you start by making the base and then pour it over stir-fried vegetables, raw bean sprouts, shredded cabbage, and cilantro. This soup is easy to make and has a lot of fresh ingredients. Add ginger paste and sweat until fragrant. Notes: Sichuan-Style Hot and Sour Soup, Heat oil in a soup pot and sauté shiitakes until lightly caramelized. Stir in one direction, then slowly, in a thin stream, stir in two beaten eggs.Make sure that the cornstarch and water mixture hasn't settled, and then add it.Add the 4 cups of chicken broth and bring to a boil.I've sometimes found grit in the liquid, which is not something you want in your soup. Add the bamboo shoots, fungus, and mushrooms (do not pour in the liquid that they were hydrating in).In a large saucepan over high heat, heat the peanut oil and sauté the pork (do not overcook it).Mix the corn starch and water in a small bowl if you haven't already.In a small bowl, mix the vinegar, 1 tablespoon of soy sauce, salt, and sugar.Let the mushrooms and fungus soak up water for 20 to 30 minutes while the pot is on a low boil. ![]() You can use any extra chicken broth you have.
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