3 Indo Chinese Soups I Manchow I Veg Hot & Sour I Sweet Corn I 3 इ च चायनीज़ सूप I Pankaj Bhadouria

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3 Indo Chinese Soups I Manchow I Veg Hot & Sour I Sweet Corn I 3 इ चंडो चायनीज़ सूप I Pankaj Bhadouria Winter warming 3 Indo Chinese Soups! Sharing today with you the recipes of 3 Indo Chinese Soups- Manchow Soup, Hot & Sour Soup and Sweet Corn Soup. These 3 Indo Chinese Soups are India’s top favorite soups that are ordered most in the restaurants. Check out how you can make these 3 Indo Chinese Soups easily at home just like the restaurants! Thank you for watching! 💫 And don’t forget to subscribe here: ************************************ ************************************ Recipe : 3 Indo Chinese Soups Manchow Soup Ingredients: 1 cup Boiled Noodles 1 tbsp Corn starch Oil For Frying For Soup 2 tbsp Oil 2 tsp Ginger, chopped 2 tsp Garlic, chopped 2 tbsp Onion, chopped 2 tbsp Beans, chopped 2 tbsp Carrots, chopped 2 tbsp Mushrooms, chopped 4 tbsp Cabbage, shredded 2 tsp Soya 1 tsp chili sauce 1 tsp tomato ketchup 2 tsp Vinegar Salt to taste Pepper to taste 1 tbsp corn starch Spring onions to garnish Method: Toss the Noodles with corn starch fry till crisp and remove. Heat a pan and add oil. Add ginger and garlic and give a quick stir. Add onions and stir for 30 secs. Now add beans, carrots, mushrooms and cabbage and sauté on high heat for a minute. Add soya sauce, vinegar, chilli sauce, tomato ketchup, salt & pepper. Stir for another minute. Pour 2 cups of water and let it come to a boil. Meanwhile mix I tbsp of corn starch with 5 tbsp of water. Once the soup gets a good boil pour the corn starch while continuously stirring. Cook it the soup thickens. Add freshly chopped spring onions. In a bowl pour out the soup and garnish with a generous helping of fried noodles. Hot And Sour Soup Ingredients: 4-5 French Beans 1 Carrot 1/4 small Cabbage 6-7 Button mushrooms 1 Green capsicum 2 tbsp Oil 1 tbsp garlic, chopped 1 tbsp Ginger, chopped 2 tsp Dark soy sauce 2 tbsp Green chilli sauce Salt to taste ½ tsp Sugar ½ tsp pepper powder 1 tbsp corn starch 2 tbsp Vinegar 2 tbsp Spring onion greens finely chopped Method: Heat oil in a deep pan. Add onion, garlic, and ginger and sauté for a minute. Add French beans, carrot, cabbage and mix. Add mushrooms and continue to sauté. Add dark soy sauce, green chilli sauce and vegetable stock. Mix and add green capsicum, salt, sugar and mix. Add white pepper powder and mix. Add cornflour mixed in a little water and cook till the soup thickens slightly add vinegar and stir. Pour into individual soup bowls. Garnish with spring onion greens and serve piping hot. Sweet Corn Soup Ingredients: To Make Corn Paste: ½ Cup sweet corn kernels 2 tsp chopped garlic 2 tsp chopped ginger 1 tbsp carrot, fine chopped ¼ tbsp french beans, fine chop ¼ cup sweet corn kernels Salt to taste 1 teaspoon black pepper 1 tsp sugar 5 Cup water or vegetable stock 1 tbsp cornflour 1 tbsp vinegar 1 tbsp spring onion greens, fine chop 1 egg (Optional) ½ cup shredded chicken (optional) Method: To make corn paste, combine sweet corn kernels and water in a food processor or blender. Make a coarse paste and set aside. Add 4 cups water and bring to a boil. Simmer for 9-10 minutes till the corn is well cooked and thickens. Add salt, pepper, sugar, chopped vegetables, mix well and cook on a medium flame for another 4 to 5 minutes, while stirring occasionally. While the soup is simmering, combine cornflour with ¼ cup of water and make a smooth paste. Add the cornflour slurry to the simmering soup. Allow the soup to simmer for next few minutes until it thickens to the desired consistency. Lightly beat 1 egg. Add to the soup while you stir the soup. (optional) Garnish sweet corn soup with shreded chicken . (optional) Serve Hot. #3indochinesesoups #indochinesesoup #pankajbhadouria #chinesesoup #soup #souprecipes #chinesesouprecipe #manchowsoup #sweetcornsoup #hot&soursoup #indochineserecipes #recipe #easyrecipe #chineserecipe #chinese #more #food #defoodikafoodcuisinej , be sure to visit: Follow Pankaj Bhadouria on Your favorite Social Media: .

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