Soup
by CookWhatHK0 saved
Hong Kong-Style Hot and Sour Soup is a meat-free bowl of wood ear, enoki, bamboo, and tofu, finished with egg ribbons and a splash of black vinegar.
Bring 750ml of water to a boil, then add the bamboo shoot strips, black wood ear fungus and enoki mushrooms.
三碗水水滾後，加入筍絲、木耳絲、金針菇下去煮。
Once the soup is boiling, following the packet instructions, ladle out a small bowl of hot soup, dissolve the soup mix sachet in it, then pour back into the pot and stir to combine.
湯滾後，按照康寶港式酸辣湯包裝說明先掏出一小碗熱水，然後將湯包倒入並攪拌均勻，最後倒回鍋中，然後再次攪拌均勻。
Cut the tofu into strips and add to the pot. Finally, drizzle in the beaten eggs while stirring to create egg ribbons.
然後將豆腐切絲，加入鍋中，最後打入雞蛋。
Add a splash of black vinegar at the end to enhance the sourness.
最後加入一點烏醋增加酸味。
