1/25/2024 0 Comments Hot and sour soupAs a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day. All grocery shopping, cooking and cleaning was done along with instructions on reheating. She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.Īs a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins. Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. It’s not traditional but you can add lo mein noodles or rice noodles to this dish if you want to or have them leftover from another dish.Be careful when adding your eggs, if you drop them in too quickly you won’t get the ribbon-like strings that are a signature for this dish.Using sparingly, because it’s really strong. You can add the sesame oil to each bowl when serving, or to the whole pot. Add a few dashes of sesame oil for flavor.This sweet and sour soup recipe uses chicken stock, but you can use vegetable stock if that’s what you have, or if you’re making this vegetarian.This hot and sour soup recipe traditionally uses mushrooms, bamboo, and onions, but you can add other veggies that you have on hand like carrots, green onions, bok choy, cabbage, or leftover stir-fried veggies like broccoli.I like to use low sodium soy sauce to lighten up this recipe a little bit.
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