Friday, October 22 2021

Sweet and sour soup is a beloved menu item at King Buffet, 1601 W. 23rd St.

Larry Meyer, Lawrence, tasted a lot of sweet and sour soup in his day, and he places the version at King Buffet, 1601 W. 23rd St., above the rest.

“King Buffet soup has the right amount of tangy and sour balance,” Meyer says. “I love the thickness and texture of all the ingredients. It has the right amount of meat and vegetables. I even like its color. I have never been disappointed with their soup.

That’s why his wife, Connie, asked Go for the not-so-secret recipe!

“I’ve made sweet and sour soup once because he loves it so much, but mine wasn’t as good,” says Connie Meyer.

“A few years ago Larry and I had pneumonia around the same time,” she explains. “Nothing tasted good to us except the sweet and sour soup, and we didn’t feel like cooking. The Plum Tree restaurant was still open at that time, and I think we had to order it every night for a week, to be delivered, of course. We credit the soup for helping us get through pneumonia, so it has a special place in our hearts. “

Linda Lin, director of King Buffet, was only too happy to share the recipe for Meyers and Journal-World readers to take out of their own kitchens.

“We are very happy to hear that our customers love our hot and sour soup,” says Lin.

King Buffet Sweet and Sour Soup

Ingredients:

2 tablespoons of black mushroom (Wood Ear) or Cloud Ear mushroom (available in Asian markets)

3-4 pieces of dried Chinese black mushrooms or fresh mushrooms

1/2 tofu cake (fresh, if possible)

1/2 cup bamboo shoots

1 beaten egg

1 green onion, finely chopped

White pepper to taste (no more than 1 tbsp)

Hot pepper oil, to taste, optional

1 teaspoon of soy sauce

1/2 teaspoon sesame oil

6 cups of water (or 6 cups of water and 1 cup of Campbell’s Chicken Broth) *

1 teaspoon of salt, or to taste

1/2 teaspoon granulated sugar

2 tablespoons of red rice vinegar, white rice vinegar or red wine vinegar

1 tablespoon of cornstarch dissolved in 1/4 cup of water

Preperation:

Cut the tofu into small squares.

Cut the bamboo shoots into thin strips and then into thin slices.

To replenish the mushroom, soak in lukewarm water for 20 minutes. Rinse and cut into fine pieces.

If you are replacing Chinese dried mushrooms, soak them to soften them, then cut off the stems and cut them into thin strips.

If you are using fresh mushrooms, wipe them with a damp cloth and cut them into slices.

Bring the water to a boil. When boiling, add the bamboo shoots, mushrooms or mushrooms. Stir. Add the tofu. Boil the water.

Stir in the salt, sugar, soy sauce, vinegar and sesame oil. Using chicken broth, you can add a little more rice vinegar.

Combine the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring as it is added. Let the broth come to a boil.

As soon as it boils, remove the broth from the heat.

Slowly add the beaten egg, stirring in one direction at the same time. Add green onion and white pepper to taste. Drizzle with chili oil if desired.

Serve hot. For 4.

  • Adjust the water ratio as desired.


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