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HOT AND SOUR SOUP MADE WITH PURE HONEY VINEGAR
はちみつ酢であったかサンラータンスープ

 Vinegar is great to add to your cooking as part of your daily health regimen!

Member Price
Honey and Apple Vinegar with Royal Jelly 500ml [3215]
Honey and Apple Vinegar with Royal Jelly 500ml [3215]
HK$345.00
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Ingredients (for 4people)

- Egg                                                       1

- Soybean sprouts　                           60g

- Shiitake mushrooms　                    2～3 pieces

- Boiled bamboo shoots                    50g

- [A]Cooking sake                               1 tablespoon

- [A]Salt and Pepper                          One pinch

- [A]Light-Colored Soy Sauce           2 teaspoon

 

- Honey Vinegar　                                             2 tablespoon

- Chinese chili oil                                               1 teaspoon

- Granulated Chinese soup stock

   Or Chicken bouillon powder                        2 teaspoon

- Green onion shoots                                       As appropriate

- [Dissolved Potato Starch]  Water                 1 tablespoon

- [Dissolved Potato Starch] Potato starch     2 teaspoon

 

 

How to cook:

1Remove the stalks from the shiitake mushrooms and thinly slice them. Chop the bamboo shoots to 3cm in length, and finely chop the green onion shoots.
For [Dissolved Potato Starch], mix and dissolve in water, and lightly beat the egg.

2Put the water and soup stock in the pot and bring to a boil. Insert the bean sprouts, shiitake mushrooms, and bamboo shoots, and lightly simmer.
Add [A] and once it is brought to a boil again, add the honey vinegar.

3Once again mix the [Dissolved potato starch] well, and add it to thicken the soup.

4Pour the beaten egg into it in a circular motion, and once it rises to the surface, add the Chinese chili oil and transfer to a bowl. Garnish it with the green onion shoots to finish.