indo chinese
hot & sour soup recipe
HEBBARS KITCHEN
GINGER - 1 INCH
firstly, in a large kadai heat 2 tbsp oil and stir fry 2 clove garlic, 1 inch ginger and 1 chilli.
1
BACK
SPRING ONION - 2 TBSP
add 2 tbsp spring onion and stir fry until it softens.
2
CAPSICUM - HALF
further, add 1 carrot, 3 tbsp cabbage, ½ capsicum and 5 beans.
3
STIR FRY - HIGH FLAME
stir fry for 2 minutes or until the veggies are half cooked.
4
BOIL - 3 MINUTES
add 4 cup water and boil for 3 minutes.
5
SOYA SAUCE - 2 TBSP
further add 2 tbsp soy sauce, 2 tbsp vinegar and 1 tsp chilli sauce.
6
SALT - HALF TSP
also, add ½ tsp pepper powder, ½ tsp sugar and ½ tsp salt
7
WATER - 1/4 CUP
now prepare cornflour slurry by mixing 2 tbsp cornflour in ¼ cup water.
8
CORN FLOUR SLURRY
pour the slurry into the soup and mix well.
9
THICKENS
continue to boil for 2 more minutes or until soup thickens slightly.
10
READY TO EAT
finally, add 2 tbsp spring onion and enjoy hot and sour soup.
11
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