How to Make Shiitake Acidic Hot Soup

Bamboo PolesSour and Spicy Soup



Ingredients: 100 grams of bamboo poles, firm Tofu half a block, dried Mushrooms 5 pieces, soaked Winter Bamboo Fowers 5-6 pieces, yellow Broccoli 15 pieces,Eggs 1 piece

Seasonings:Vinegar 45ml（30+15），Soy Sauce 20 ml, salt 3 grams, sugar half a teaspoon (3 grams),White Pepper 2 grams,Rice Flour 2 large spoons (mixed with 50 ml water to form starch slurry), sesame oil half a teaspoon Cooking process:

1) Soak the dried mushrooms, winter bamboo flowers, and black fungus in water, wash them clean, and cut into threads.

2) Cut the firm tofu into similar-sized threads and soak in saltwater.Kale Boil the water in a pot, bring it to a boil over high heat then switch to medium heat. Add the bamboo pole threads, mushrooms, winter bamboo flowers, and black fungus threads and cook for 5 minutes. Prepare the bamboo poles by washing them and splitting them open.

3) Cut the firm tofu into similar-sized threads and soak in saltwater.

4) Pour water into a pot, bring it to a boil over high heat then switch to medium heat. Add the bamboo pole threads, mushrooms, winter bamboo flowers, and black fungus threads and cook for 5 minutes.



5) Add soy sauce, sugar, white pepper powder, salt, and 30 ml vinegar to season.

6) Add the tofu threads and cook until the water boils.7) Over low heat, add the starch slurry to thicken the soup. 8) Once the soup thickens slightly, add the beaten egg.

9) After the eggs form curds, immediately add the remaining 15 ml vinegar and turn off the heat. Drizzle with sesame oil to complete the preparation.



Extra tips:

**The ingredients should be roughly consistent in thickness; if you can't cut them into fine threads, you can cut them into thick strips (you can tear them for cooking as well).

**After high-temperature heating, the acidity of vinegar will weaken. Therefore, add it twice, first to add flavor, then to increase acidity.



**Sprinkle the white pepper powder loosely to avoid clumping and affecting taste.

**The eggs should be added after thickening the soup; stir until egg curds form, then immediately turn off the heat for the best texture.

The vinegar's acidity will weaken after high-temperature treatment, so it should be added in two stages, first for fragrance and then to increase the sourness.

Pepper powder should be added loosely to prevent clumping which could affect the taste.

Eggs should be stir-fried with a cornstarch slurry before adding them; once the egg flowers form, immediately turn off the heat to achieve the best result.