Tangra style Chinese Hot & Sour Soup
Tangra style Chinese Hot & Sour Soup

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, tangra style chinese hot & sour soup. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

This incarnation of the dish is the well know Kolkata Tangra based chinese-indian fusion of the original, tailord to suit the palette of the quintisential. Chinese New Year Celebrations kick off in Kolkata's Chinatown, Tangra. Read the Good Tangra style chinese? discussion from the Chowhound Restaurants, India food community.

Tangra style Chinese Hot & Sour Soup is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Tangra style Chinese Hot & Sour Soup is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have tangra style chinese hot & sour soup using 19 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Tangra style Chinese Hot & Sour Soup:
  1. Prepare 1/2 cup cabbage chopped fine
  2. Prepare 1 medium size carrot julienned
  3. Make ready 1/4 cup beans chopped
  4. Get 2-3 green chillies chopped fine
  5. Get 1 tsp ginger julienned
  6. Take 2-3 garlic pods julienned
  7. Make ready 2 Tbsp oil
  8. Make ready 1 tsp red chilli oil
  9. Prepare 1 tsp black soya sauce
  10. Take 1 tsp vinegar
  11. Make ready 1 tsp red chilli sauce
  12. Prepare 1 Tbsp corn flour mixed in 1 Tbsp water
  13. Get 1 tsp black pepper powder
  14. Take 1-2 sprigs chopped celery
  15. Prepare 1-2 sprigs coriander leaves
  16. Take 1-2 sprigs spring onions chopped for garnish
  17. Prepare 2-3 button mushrooms sliced fine
  18. Get 2 cups water
  19. Make ready Salt as per taste

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Instructions to make Tangra style Chinese Hot & Sour Soup:
  1. Chop the vegetables and julienned the carrots, ginger and garlic.
  2. In a pan heat oil and add julienned ginger, garlic and sliced mushroom. Sauté until a little brown in colour. Add all the vegetables and toss. Add water and stir
  3. Vegetables should remain crunchy all through, add chopped green chillies, chopped celery, chopped coriander leaves and stir.
  4. Add vinegar, red chilli sauce, dark soya sauce and stir.
  5. Mix corn flour into the 1 Tbsp water and add black pepper powder and add that slowly and not in one ho. Stir.
  6. Lastly add red chilli oil and set aside. Garnish with chopped spring onions and some more coriander leaves and serve hot

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