I’m CiCi Li, the TV host of CiCi’s Food Paradise on NTD Television. I’m also a chef in Training at Radiance. Today chef Luo is going to teach me on how to make seafood hot and sour soup 海鮮酸辣湯.
6 pieces of squids, cut into 1 inch pieces
2 fl oz of Chinese bamboo shoots, julienne
2 fl oz of soft tofu, julienne
1 fl oz of Chinese forest ear mushrooms, julienne
1 fl oz of Chinese mushrooms, julienne
A bit of ginger, julienne
A bit of scallions, chopped
1/2 of an egg, beaten
2 cups of water
2 tablespoons of white vinegar
1/3 teaspoon of salt
a pinch of pepper
a pinch of sugar
a dash of sesame oil
1/2 tablespoon of soy sauce
1/2 tablespoon of corn starch, mix with 2 table spoon of water, become corn starch water
1/2 tablespoon of black soy sauce
1. In a simmering pot, simmer shrimps, scallions, squids to clear out all the fishy favorites. Also simmer tofu, black mushrooms, and bamboo shoots.
2. In another boiling pot, add ginger, pepper, salt, sugar, soy sauce, vinegar and stir for a bit. Then add the simmered tofu, mushrooms, and bamboo shoots. Then boil for a bit. Add all the seafood. Then add corn starch water to thickening the soup. Add the egg and stir slowly. Add black soy sauce to make the color more vibrant, then sesame oil, and the scallions lastly.
Chef Luo’s key notes: The key to this soup is the sourness from the white vinegar and the spiciness from the white pepper. The traditional way of making the soup doesn’t add any vegetable oil or pepper flakes.