Taiwanese hot and sour soup
Taiwanese hot and sour soup
1, 25 grams of cornstarch, 3 grams of green onion, 10 grams of soy sauce, 30 grams of lard, 1 gram of monosodium glutamate, pepper, 6 grams of vinegar, 5 grams of salt, 750 grams of chicken broth.
Production process
1, will be tofu, mushrooms, sea cucumber, squid were cut into thin strips, with cooked shredded meat, cooked chicken wire into the pot, add chicken broth, refined salt, monosodium glutamate, soy sauce, with a strong fire until boiling, and then put wet starch thickening, and then change to a small fire with beaten egg.
2. Put pepper, boning vinegar, scallions and a little lard into the soup bowl. When the eggs float in the pot, change the heat to high, until the meat rolls up and rushes into the soup bowl. It is made with shredded meat, tofu, asparagus, and Paulownia vinegar cooked in clear broth. Drinking it after a meal has the effect of sobering up and removing fatigue, and helps digestion. So many people miss the delicious flavor of hot and sour soup when they don't have much appetite.
Making Ingredients
Delicious Hot and Sour Soup
Delicious Hot and Sour Soup (14 pictures)
Tofu 30 grams, cooked chicken (or ham), mushrooms, cooked lean pork shredded, 1 egg, 25 grams of cornstarch, 3 grams of chopped green onion, 10 grams of soy sauce, 30 ml of lard, monosodium glutamate, 1 gram each of pepper, Bowen's vinegar 15 ml, 5 grams of refined salt, 750 ml of chicken soup. (folk practice, chicken, mushrooms and other rare materials are non-essential materials).
Production process
1. Cut the tofu, mushrooms into thin shreds, with cooked shredded meat, cooked shredded chicken into the pot, add chicken broth, refined salt, monosodium glutamate, soy sauce, with a high fire until boiling, and then put wet starch thickening, and then change to a low fire with a beaten egg;
2. Pepper, vinegar, green onion, and a little lard into the soup bowl. Change the heat to high when the egg floats in the pot, until the shredded pork rolls up and rushes into the soup bowl.
The key
Spicy and sour soup flavor, compared to the most important is the proportion of salt \ pepper \ vinegar.
The proportion of salt in a hot and sour soup regulates the degree of sourness and spiciness.
Pepper is the most important ingredient, do not let the pepper "evaporate", it will become sour soup. The correct time to put it in is when the main ingredient is 9.5 mature, and when it is fully cooked, turn on the heat for 10 seconds. In this way, the spicy flavor of the pepper is maintained, and its "fishy" smell is not left behind.
The ratio of Bowen's vinegar to salt is about 6:5, which is acceptable to the general public. If you want it to be spicier, you can use a 6:4 ratio of vinegar to salt.
Practice 3
Making Ingredients
100g of pork tenderloin, 1 green onion, 20g of black fungus, 2 slices of ginger, 30g of carrots, 30g of celery, 2 eggs, two cilantro.
A Ingredients: 1.5 tsp salt, 1/4 tbsp pepper, 6 cups stock
B Ingredients: 2 tbsp cornstarch
C Ingredients: 1 tbsp vinegar [Preparation Procedure]
Preparation Procedure
1. Wash pork tenderloin and black fungus, wash carrots and celery, and cut into shredded pieces, and put them into boiling water to boil; wash green onion and cilantro, and peel ginger. All minced; eggs into a bowl, beat well.
2. Pour 2 tablespoons of oil into a pan and cook, stir fry ginger, then add shredded pork, black fungus, carrots and celery, add A to boil, then add B to thicken the sauce, pour in the egg sauce and cook until boiling, put green onions, parsley, and then drizzle with C before serving.
You can change the content according to personal taste, such as put tofu shredded (tofu to blanch first), the South can put bamboo shoots and so on. The point is that the soup should use bone broth (to soup not bones). As long as the real thing, the soup does not need to put chicken essence, MSG is very fresh.
Practice four
Making ingredients
Water-raised sea cucumber, chicken blood, tofu 45 grams each, 25 grams of ham, 5 grams of cilantro broth 800 milliliters, bamboo shoots, shredded ham, 25 grams of shredded chicken, soy sauce, vinegar l0 milliliters each, shaoxing wine, ginger juice 5 milliliters each, monosodium glutamate (MSG), 6 grams of fine salt each, 8 grams of pepper, 15 milliliters of starch.
Production process
①Take washed and cleaned hairy sea cucumber, chicken blood, tofu, ham, all cut into shreds in a bowl. The parsley will choose to remove the yellow leaves, cut into pieces on the plate to be used; ② soup ladle on the fire into the broth, then under the sea cucumber, ham, bamboo shoots, chicken, chicken blood, tofu, and seasoned with soy sauce, vinegar, wine, ginger, monosodium glutamate, fine salt, boiling, skimming the floating socks, pouring into the water starch, hooked into the sauce gravy, into the bowl can be.