🍲 Dad’s Vegetable Hot and Sour Soup (酸辣 湯)

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Watch Daddy Lau teach us how to make vegetable hot and sour soup! —— 🍴 RECIPE + INGREDIENTS🍴 Check out our blog for an adjustable list of ingredients and step-by-step videos: 🙏 SUPPORT OUR CHANNEL 🙏 If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau. 👋 CONNECT WITH US 👋 www.instagram.com/madewithlau www.pinterest.com/madewithlau —— 📽 WATCH NEXT 📽 – Mapo Tofu, Cantonese Style: – Ginger Egg Fried Rice: – Egg Flower Soup: —- —- 📙 THE STORY 📙 This dish was a favorite at my parents’ old restaurant, and it’s often found on most Chinese takeout menus. As popular as hot and sour soup is, interestingly, this wasn’t something my parents ate growing up in Guangzhou. As with a lot of Chinese dishes, the origin (or origins), are hard to pinpoint, but it’s likely further north where the weather is colder and the flavors are more heat-inducing. Our friends at Chinese Cooking Demystified also have a great write up on this in their own version of Hot and Sour Soup. Regardless of where the dish came from, it’s a perfect soup for a cold winter day that’s equal parts spicy and soothing. —— ⏲ CHAPTERS ⏲ 00:00 – Intro 00:14 – Origin 01:20 – Key Ingredients 01:34 – On white pepper 02:09 – Chop mushrooms, vegetables 04:08 – Technique for tomatoes 05:04 – Prepare cornstarch and eggs 05:23 – Heat wok with oil and chili 06:04 – Add veggies, flavors 07:15 – Cover wok, bring to boil 07:44 – Add cornstarch, egg, vinegar, sesame oil 10:05 – Plate, garnish 10:42 – Meal Time! 11:35 – On white peppers, chilis, and taste 12:29 – First dish for Mommy Lau 14:30 – Where did Daddy Lau learn this dish? 15:00 – Making this at home vs restaurant 16:45 – On chow mein 17:37 – What if you want to add meat? 18:06 – Baby Cam says bye! —— 🍜 MY DAD’S SPECIAL INGREDIENTS 🍜 If you don’t have access to an Asian grocery store, you can purchase these items on Amazon: – Dried Shiitake Mushrooms: – Pearl River Bridge Superior Light Soy Sauce: – Pearl River Bridge Superior Dark Soy Sauce: – Kadoya Sesame Oil: – Dried Wood Ear Fungus (a few options, depending on what’s in stock): Here are some of the other core ingredients my dad uses (but not for this dish): – Shaoxing Cooking Wine: – Lee Kum Kee Premium Oyster Sauce: – Lee Kum Kee Chicken Bouillon: These links are affiliate links, which means that if you use our links to purchase these ingredients, Amazon pays my family a small amount for the sale – at no extra cost to you. If you use these links, we really appreciate the support! —— 💛 OUR FAMILY 💛 Learn more about the Lau family, and why we started this channel + blog: —– 🎵 OTHER CREDITS 🎵 Intro Flute Music – Performed by Daddy Lau Copyright Chillhop Music – Copyright Chillhop Music – Overhead Camera Rig built by P.Oak – Chinese Subtitles by Wynee Pan -.

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34 COMMENTS

  1. I always learn so much from Chef Lau and Mrs. Lau. I love Chef Lau’s 酸辣湯! I love the family conversations, chef’s flute and the cute baby at the table! Next time I’ll cook and eat along with your video. Your family is wonderful. Thank you so much for sharing.

  2. nice video. It's not completely correct what you said about the different kinds of pepper. The red dried pepper corns found in the stores are from a different plant. It's true the ripe "classic" pepper fruit (used for green/black/white pepper spice) is red. When dried, this pepper becomes also black though, just with a very slight red tone (see also Kampot pepper).

  3. RANDY YOUR DADDY LAU IS REALLY GREAT DADDY.
    THE CHILLI AND PEPPER IS NOT SAME SPICY.
    CHILLI SPICE IS BOOM.BUT BLACK PEPPER BOOM SLOWLY.
    THAT,S TRUE.
    GRAND MASTER IS REALLY A GRAND MASTER.
    I ALWAYS ADMIRE YOUR DADDY LAU.
    SAME AS MY DADDY ALWAYS EXPLAIN.
    DADDY LAU 50 YRS EXPERIENCE.
    SO FOR HIM IS ALWAYS EASY.
    DADDY LAU ALWAYS SAYS VERY EASY.
    BUT TO LEARN HIS ART AND SKILL IS NOT SO EASY OK.
    OF COURSE MAMA LAU THE HOT AND SOUR SOUP IS REALLY FANTASTIC .
    LOOKS TASTY .
    LOOKS DELICIOUS.
    LOOKS YUMMY.
    ITS A MATTER OF DECADE COOKING.
    PATIENCE LOVE HEART AND ART AND SKILL.
    THEN COME THIS DELICIOUS HOT AND SOUR SOUP RANDY.
    I CAN IMAGINE HOW DADDY LAU SPEND HIS 50 YRS IN KITCHEN.
    SO TODAY HE,S A GRAND MASTER OF COOKING.
    I STRUGGLE FOR 35 YRS IN THE KITCHEN.
    25YRS IN ITALIAN CUISINE.
    10 YRS IN CHINESE RST IN DUBAI.
    BUT NOW I COOK ITALIAN CUISINE FINE DINNING ONLY RANDY.
    NOW I AM 60 YRS OLD MY BRO RANDY.
    ALWAYS TAKE CARE AND LEARN THE ART AND SKILL OF DADDY LAU .

  4. This is my husband's all-time favourite, so I had to make it… He spent 2 hours looking for a bottle of dark soy sauce while I was busy prepping for the soup… (We live in a smaller city in Korea, so it's hard to find non-Korean condiments here… Much easier to find in Seoul though.) I put in some strips of lean pork (marinated the pork the way Daddy Lau did with the chicken when he made Ginger Fried Rice, cooked it separately, and then added it with vegetables). My husband said this was the best hot and sour soup he had in a long long time and was well worth the two hours he spent looking for the dark soy sauce! Thank you, Daddy Lau, for another amazing recipe! And thank you, Randy, for filming and posting the video!

    P.S. How would Daddy Lau add meat in this soup? I just did what I did because I really loved the texture of the chicken in the Ginger Fried Rice. I would LOVE to learn how to do it properly.

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