A minha receita segue de perto a versão chinesa tradicional com porco, cogumelos e lily buds, mas gosto de uma sopa com mais substância, então aumentei um pouco a quantidade de tudo.
Receita: Hot and Sour Soup
2
porções como prato principalKeep the screen of your device on
Ingredientes
1 litro de caldo de frango
4 cogumelos shiitake secos
1 small pequena porção de cogumelos wood ear secos
1 small pequena porção de lily buds secos
100 g de broto de bambu em tiras
100 g de tofu firme prensado
60 ml de vinagre branco
Óleo para fritar
100 g de carne suína moída
1 colher de sopa de molho de soja claro (light soy sauce)
2 colheres de chá de molho de soja escuro (dark soy sauce)
1 colher de chá de óleo de gergelim
½ -1 colher de chá de pimenta branca
1 colher de sopa de óleo de pimenta
1-2 colher de sopa de amido de milho dissolvido em água fria
1 cebolinha fatiadaliced
Preparo
- Hidratar
- Coloque o shiitake, o wood ear e os lily buds em água quente por 20 a 30 minutos, ou até ficarem macios.
- Retire os talos duros dos shiitakes e fatie. Corte o wood ear em pedaços menores.
- Corte o tofu em cubos. Se os brotos de bambu não estiverem fatiados, corte em tiras finas.
- Retire as pontas duras dos lily buds e reserve tudo.
- Fazer a sopa
- Aqueça um pouco de óleo em uma panela e doure a carne suína até mudar de cor.
- Adicione o caldo de frango e deixe ferver.
- Junte o shiitake, o wood ear, o broto de bambu e os lily buds. Cozinhe por 5 minutos.
- Acrescente o vinagre, o molho de soja claro, o molho de soja escuro, o óleo de gergelim, a pimenta branca e o óleo de pimenta. Ajuste o sabor. A sopa deve ser levemente picante e bem ácida.
- Misture o amido de milho com água fria e adicione à sopa. Cozinhe rapidamente até engrossar ligeiramente.
- Coloque o tofu no final e aqueça sem mexer muito para não quebrar.
- Prove e ajuste com mais vinagre ou pimenta branca. Finalize com cebolinha fatiada.
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