PRESSURE COOKER CHINESE HOT AND SOUR SOUP
Steps:
- Place Mushrooms in a medium bowl and Lily Flowers in a small bowl and cover each with hot water for 30 minutes. Drain liquid from the Mushrooms, remove stems and hard nubs and thinly slice. Drain Lily Flowers and rinse and then cut in half.
- To the cooking pot add, Mushrooms, Lily Flowers, Bamboo Shoots, Chili Paste, Ginger, Garlic, Tofu, Vegetable Stock and Soy Sauce.
- Lock on Lid and close Pressure Valve. Cook at High Pressure for 5 minutes. When Beep sounds, wait 10 minutes and then release the rest of the pressure.
- Turn off Pressure Cooker and Select Sauté. Crack the Eggs into a cup and add a couple of drops of Sesame Oil. Whisk well. When Soup begins to bubble, pour Eggs into middle of cooking pot. Wait a few second and then in a circular motion, slowly stir the Soup, just a couple of times.
- Turn Pressure Cooker to Keep Warm and add the rest of the Sesame Oil, White Pepper and Vinegar. Drop in Scallions and serve with a garnish of Cilantro, if desired.
Nutrition Facts : Calories 92 kcal, Carbohydrate 7 g, Protein 6 g, Fat 3 g, Cholesterol 69 mg, Sodium 1632 mg, Sugar 3 g, ServingSize 1 serving
HOT AND SOUR SOUP IN PRESSURE COOKER RECIPE - (4.3/5)
Provided by MKMILLION
Number Of Ingredients 17
Steps:
- 1. Place tofu in paper towel lined pie pan, top with plate and weight down with heavy cans (2 28 oz tomato cans). Let drain for about 15 minutes. 2. Whisk 1 tablespoon soy sauce, sesame oil, and 1 teaspoon cornstarch in medium bowl. Add pork, toss to coat, and let stand 10 to 30 minutes. 3. Combine 3 tablespoons cornstarch with 3 tablespoons water in small bowl, set aside. Combine remaining 1/2 teaspoon cornstarch with remaining 1 teaspoon water in small bowl. Add egg and beat with fork until combined. 4. Heat pressure cooker on browning setting. When heated add pork and cook until it just loses pink color. 5. Add water chestnuts, bamboo shoots, mushrooms, dried chiles and stir. 6. Add broth, 3 tablespoons soy sauce, 3 tablespoons black vinegar, 1 teaspoon chile oil. 7. Set pressure cooker to high pressure setting and timer for 7 minutes. Lock lid and once time has expired perform fast release of pressure. 8. While soup is cooking dice tofu into 1/4 inch cubes. 9. Once pressure has released remove lid and set pressure cooker to simmer. Add 2 tablespoons black vinegar, 1 tablespoon soy sauce, 1 teaspoon chili oil, rice/sherry vinegar, white pepper, corn starch mixture, and stir. Add tofu and let soup come to a simmer. 10. Using spoon or chopstick stir soup while drizzling egg mixture in to create ribbons.
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