Don't let them bust your chops. I get my fix when we eat Asian Buffet or takeout, too.Yes sir. Maybe once every two months, we’ll order Chinese or pick up sushi from Wegmans.
A large quart of hot and sour soup and an order of crab rangoon if you’re headed this way...and don’t forget my fortune cookie!
Thanks for the ideas Jimmy. I haven't seen dry lily buds before. But have used Black wood and Oyster mushrooms before.Looks good. Hot and Sour soup is my Go To fav. In restaurants one of the main flavoring is White Pepper. It contributes to the Hot sensation along with Red Chile Oil or Sriacha. I like the Shroom selection you used. Try adding the traditional Black Wood Earth Fungus too. A now uncommon ingredient outside of restaurants with a large Chinese clientele is, Dry Lily Buds. Adds a subtle flavor with a tender-crisp texture. Hard to find in small Asian markets but available online. Just a couple of additions you might enjoy. Thanks for posting...JJ
Second to last thing you do. Look at my recipe. The trick to adding the beaten eggs is to add them at a slow, fine drizzle while stirring constantly. If not. You'll get clumps of eggs.Can I ask when do you add the eggs? Whenever I add the eggs that have been beaten (a lot) I want them to be thin like egg drop soup. But everytime I add them they almost turn to scrambled. Definitely want to try this recipe...pork and shrooms...how can you go wrong??? Love it!
We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.