Hot and Sour Soup

A delicious mushroom dish for any occasion!

Put Chinese mushrooms, cloud ear mushrooms and lily flowers in different baking bowls and pour boiling hot water over them. stand for half an hour. In the meantime, cut the tofu into matchstick-sized strips as well. In a small baking bowl mix the meat with the dark soy sauce, in a second baking bowl mix light soy sauce, vinegar and salt. Drain the soaked mushrooms and flowers, remove the whole woody and cut mushrooms into narrow strips. Cut lily flowers in half and pull apart a little by hand to give a bush, add to mushrooms. Heat oil and fry meat until it changes color. Add mushrooms, blossoms and bamboo, stir-fry for a min. Add clear soup and let it bubble up. Stir in vinegar mixture. Simmer 1 min, then add tofu, simmer another min. Add dissolved cornstarch and thicken a little. Remove from heat and leisurely mix in the eggs. To serve, sprinkle with pepper, drizzle a little sesame oil and garnish with scallions and cilantro. Serve immediately.

Note: Can be prepared in advance. Just heat and mix in the egg. Done.

Ralph.

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