Can some one tell me the recipe of chinese hot and sour soup.?

Does some one know a website where I can find the recipe of hot and sour soup?Can some one tell me the recipe of chinese hot and sour soup.?
Hot and Sour Soup





Ingredients


1/2 cup dried lily buds (day lilies)


1/2 cup dried mushrooms (';wood ears'; or ';tree ears';)


1/2 lb firm tofu , julienned (this will usually be 1 block or cake of tofu)


3/4 cup pork , finely julienned (see comments for vegetarian alternative)


2 eggs , lightly beaten


1/2 cup bamboo shoots , julienned (canned or fresh)


2 tablespoons cornstarch


1/2 cup water


5 ounces distilled white vinegar


1/2 teaspoon sugar


5 ounces soy sauce (see comments)


1 teaspoon salt


1/4 teaspoon garlic powder (see comments)


1 teaspoon cayenne pepper , ground


1 teaspoon white pepper , ground


6 cups chicken broth (see comments for vegetarian version)


2 tablespoons scallions , finely chopped


2 tablespoons gingerroot , finely chopped


1 teaspoon sesame oil (optional, made from toasted sesame seeds preferred)





Directions


1Clean the dried day lilies, soak them in warm water for about 20 minutes.


2Cut off the hard, tough tip of the stem and then cut the day lilies in half lengthwise.


3Clean and soak the wood ear mushrooms in warm water for about 20 minutes, then cut into small pieces. To clean, just wipe with a damp cloth -- don't soak or wash!


4Bring the chicken broth to a boil and then add the pork (or vegetarian alternative -- see below), skimming the surface of any fat.


5Cook the pork for 3-4 minutes, until the broth comes to a boil again.


6Add the tofu, mushroom pieces, bamboo shoots, and day lilies.


7Let the pot return to a boil, then reduce heat to maintain a low boil.


8Add the soy sauce, spices, vinegar, salt and sugar.


9Taste the soup, adjusting the vinegar (you may need up to another ounce) for the ';sour'; and salt for balance.


10Mix the corn starch and water to create a paste for thickening.


11Add the corn starch mixture slowly, stirring constantly.


12Drizzle the beaten eggs in slowly while stirring, so that you get ';strings'; of egg.


13Turn off the heat.


14Presentation -- ladle the soup into bowls, then garnish with 1/2 tsp of scallion per bowl and a drizzle of sesame oil.Can some one tell me the recipe of chinese hot and sour soup.?
Try:





http://chinesefood.about.com/od/chineses鈥?/a>





http://www.recipesource.com/soups/soups/鈥?/a>





http://allrecipes.com/Recipe/Hot-and-Sou鈥?/a>
love chinese soups.





Check out http://www.highclassrecipes.com for some good soup recipes.
Chinese Spicy Hot And Sour Soup





This has lots of different flavors going on, and is a very special soup to serve your guests. The spicy hot comes from the white pepper, and the sour comes from the vinegar.





INGREDIENTS


5 dried wood ear mushrooms


4 dried shiitake mushrooms


8 dried tiger lily buds


4 cups chicken stock


1/3 cup diced bamboo shoots


1/3 cup lean ground pork


1 teaspoon soy sauce


1/2 teaspoon white sugar


1 teaspoon salt


1/2 teaspoon ground white pepper


2 tablespoons red wine vinegar


2 tablespoons cornstarch


3 tablespoons water


1/2 (16 ounce) package firm tofu, cubed


1 egg, lightly beaten


1 teaspoon sesame oil


2 tablespoons thinly sliced green onion








DIRECTIONS


Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.


Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.


Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.


Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions
mmmm.


my dad makes it this way:











1/2 c. pork, sliced in thin strips


4 tbsp. dried mushrooms, soaked and sliced in thin strips


3 tbsp. bamboo shoots, sliced in thin strips


3 tbsp. diced ham


2 c. boiling water


3 c. chicken broth


3 tbsp. shrimp


2 tbsp. soy sauce


2 tbsp. wine vinegar


1/2 tsp. salt


1/4 tsp. black pepper


2 1/2 tbsp. cornstarch


4 tbsp. water


1 egg





Add pork, mushrooms, bamboo shoots and ham to boiling water. Heat 3 minutes. Skim off any impurities and continue to simmer for 1/2 hour. Add broth, shrimp and soy sauce and continue to simmer for 10 minutes. Add vinegar, salt and pepper. Mix cornstarch with 4 tablespoons water, blend well. Add cornstarch mixture to pot. Beat the egg in a cup for 10 seconds. Add the egg to the pot in a stream along the prongs of a fork. Allow the egg a few seconds to harden. Stir well and serve.