Watch Daddy Lau teach us how to make vegetable hot and sour soup!

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👩‍🍳 JOIN THE CANTO COOKING CLUB 👩‍🍳
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!

Join the club: https://bit.ly/3IcMeq1

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🍴 RECIPE + INGREDIENTS🍴

Check out our blog for an adjustable list of ingredients and step-by-step videos:
https://madewithlau.com/recipes/hot-sour-soup

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https://www.patreon.com/madewithlau

👋 CONNECT WITH US 👋

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📽 WATCH NEXT 📽
- Mapo Tofu, Cantonese Style: https://www.youtube.com/watch?v=0O59yp2y_Rw&&list=PLvd5bo3J-_kq4FcYVCOK6ZR87dCGDqrSH&index=2&t=0s

- Ginger Egg Fried Rice: https://www.youtube.com/watch?v=FBScXlydaa8&&list=PLvd5bo3J-_kq4FcYVCOK6ZR87dCGDqrSH&index=2&t=0s

- Egg Flower Soup: https://www.youtube.com/watch?v=rYfKOmR23f0&&list=PLvd5bo3J-_kq4FcYVCOK6ZR87dCGDqrSH&index=2&t=0s

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📙 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.
https://www.youtube.com/watch?v=Pts0cLqGfkQ

Regardless of where the dish came from, it’s a perfect soup for a cold winter day that’s equal parts spicy and soothing.

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⏲ 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!

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🍜 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: https://amzn.to/2IR6AJd
- Kikkoman Soy Sauce: https://geni.us/kkmsoysauce
- Kikkoman Tamari: https://geni.us/kkmtamari
- Kikkoman Sesame Oil: https://geni.us/kkmsesameoil
- Dried Wood Ear Fungus (a few options, depending on what's in stock):
https://amzn.to/3cHYFc1
https://amzn.to/36jgm0o​
https://amzn.to/36vx1OH​

Here are some of the other core ingredients my dad uses (but not for this dish):
- Kikkoman Oyster Sauce: https://geni.us/kkmoystersauce
- Shaoxing Cooking Wine: https://amzn.to/3hY9rMA
- Chicken Bouillon: https://amzn.to/3iTr9ll

Vegetarian Oyster Sauce! - https://geni.us/kkmoystersauceveg

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!

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💛 OUR FAMILY 💛

Learn more about the Lau family, and why we started this channel + blog:
https://madewithlau.com/family

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🎵 OTHER CREDITS 🎵

Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - https://chll.to/49e6fa9c
Copyright Chillhop Music - https://chll.to/4ca8cc15

Overhead Camera Rig built by P.Oak - https://www.instagram.com/p.oak.co/

Chinese Subtitles by Wynee Pan - https://www.instagram.com/gotchacafenyc