The Thread where lousy fucks can learn to cook

Rankenphile

better

The Far Side

or his knees or back or whatever really

Jareth the Goblin King

I rock Chinese New Year dinner so hard, but I don't wanna give out all my recipes. Then everyone would rock Chinese New Year dinner hard, and I would be all alone.

Hot and sour soup:

-Chicken broth or home-made stock. Depending on number of people, 4 to 6 cans.
-Chinese cabbage, washed and sliced to quarter to half inch width.
-Tofu, cut to thin strips, quarter inch in width.
-Shitake mushroom. Soaked overnight in water first. Thinly sliced. (note: add some sugar to the water)
-Woodear, Soaked overnight in water. Thinly sliced.
-Pork, half pound, very thinly sliced. Add Chinese cooking wine (shao shing sp?) and soy to marinate a bit.
-2 eggs, scrambled, seasoned with a touch of soy and pinch of salt.
-Scallion if you care for it. (Chopped)
-Sesame oil to taste.
-White pepper. Black pepper is okay, but not ideal
-Vinegar. (half of cup or so, more if you would like it on the tart side.)
-Corn starch. (an eighth of a cup to a quarter of cup)

Bring the chicken broth to a boil in a pot, lower the heat to medium, add cabbage, tofu, mushroom, woodear, and pork. Make sure you break up the pork as it cooks. Turn the heat back up to high to a boil. Add the scrambled eggs in a stream while stirring the soup, like making egg flower soup. Add a bit of soy sauce and salt to taste. Add vinegar to taste. If the soup is not tart enough after adding enough vinegar, try adding a bit more salt, it will bring the sour taste of vinegar to life. Put corn starch in a bowl, add water, make sure it is fully dissolved before use. With the soul in a boil, add the corn starch mix slowly as you stir. This will thicken the soup. Careful not to make it too thick. Add chopped scallion and sesame oil and serve.

This is a to taste kind of dish so I don't have too many measurments.

tugga

i can cook hash browns and eggs over easy :3