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Old 10-05-2008, 08:27 PM   #11
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Join Date: Jun 2007
Location: usa
Posts: 2,223
Hot is pepper... sour is vinegar.
It builds from there.

Or so I was told.

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Old 10-05-2008, 09:21 PM   #12
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Join Date: Aug 2006
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The recipes above will get you fairly close.

There are some oddball ingredients that really make a hot and sour soup GOOD.

The lily buds as mentioned, though usually I see more in a recipe than listed earlier.

Szechuan preserved vegetable is another. Basically a spicy pickled mustard green. Not a lot though.

For the vinegar, chinese black vinegar is best. Cook's illustrated substituted balsamic vinegar at about half the amount of black vinegar.. Not a bad substitution, but black vinegar is inexpensive and much better for this purpose.

The heat is traditionally generous amounts of white pepper, though I usually add a bit of chile garlic sauce as well. I had some the other night at a new restaurant and the abundant red chile was too much. Blazing heat. Otherwise a decent hot and sour but too much of the wrong heat.


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