How to Make Ultimate Hot and Sour Soup/noodles Taiwanese style

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The ingredients needed to make Hot and Sour Soup/noodles Taiwanese style:

1. Get 1/4 Carrot thinly Shred
2. Prepare 1/4 cup bamboo Shoots- thinly shred
3. Get 5 pieces Jew ear mushrooms, thinly shred
4. Take 200 g enoki mushrooms (remove roots and cut into 2 sections)
5. Get 200 g shredded meat
6. Make ready 100 g silken Tofu- thinly shred
7. Make ready 2 whole eggs mixture
8. Get 2 scallion, shred
9. Get 1 tablespoon oil
10. Take 1 tablespoon sesame oil
11. Prepare 450 g dried or raw noodles noodles (1 serving)
12. Make ready ★ seasoning materials
13. Make ready Salt or chicken powder (to taste)
14. Take White Pepper (to taste)
15. Make ready 3 Tablespoons soy sauce
16. Prepare 2 Tablespoon white vinegar
17. Prepare 4-5 Tablespoon black vinegar
18. Prepare 3 Tablespoon potato or corn flours- put into cold water and mix, Mixing again before putting into the soup
19. Prepare 5-8 drops sesame oil (or more -optional)
20. Prepare 2000 mL water

Tangy and pungent, it's a classic Sichuan street food which has gained popularity in every corner of China and has made its way to some high-end restaurants. If you love big flavours, today's recipe won't disappoint. Hot and sour soup 酸辣湯 is a traditional northern Chinese favorite packed with the acidity of Zhenjiang vinegar, the spiciness of the white pepper and the nuttiness of sesame oil. The tang and spice come from the sauces used to make this.

Steps to make Hot and Sour Soup/noodles Taiwanese style:

1. Put 1 tablespoon of mixed eggs and soy sauce into the bowl of shredded meat, and mixture well for marinading.
2. Then preparing all the vegetables and cutting to desired width and size.
3. In a saucepan big enough for the number of servers required, add oil and sesame oil in and start frying carrot in for one minute.
4. Add the Jew ear mushrooms to the carrot and fry for a further minute, and then add bamboo shoots, mix frying all together and well.
5. Add water and put salt, white pepper and soy sauce in the water, and boiling, turn the heat down to low, and then thickening with mixture of cornstarch and water, and boil again.
6. Add the enoki mushrooms and silken Tofu in the soup, then pour over the mixture eggs on (don't stir the soup at this moment), put the marinaded shredded meat in, then mix all well.
7. While soup is boiling, add white and black vinegar in, when it boiled, turn off the heat, then put shred scallion on and drop some sesame oil. (well done the part of the soup.)
8. Take another pan to boil water, when it is boiling, put the noodles in, and cooked well, take the noodles out, put it in a large soup bowl, and ladle Hot and Sour Soup into bowl to cover noodles. - (Serving hot)
9. Enjoy! ^_^

Hot and sour soup 酸辣湯 is a traditional northern Chinese favorite packed with the acidity of Zhenjiang vinegar, the spiciness of the white pepper and the nuttiness of sesame oil. The tang and spice come from the sauces used to make this. It is perfect to sip on cold winter days. Just like Egg Drop Soup or Wonton Soup, this soup is also a hot take out dish. Hot and sour soup (Suan La Tang) is a common dish popular in China especially in cold winter.

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