A tomato is best to use wild tomatoes, no wild tomatoes can also be planted instead of tomatoes. In addition, it is best to use small tomatoes, no small with large can also be.
Second, the container used to ferment red sour soup must be washed, sterilized with hot water and then dry the water, not with raw water or oil.
Three, the container can not be filled too full, otherwise the fermentation will expand.
Four, fermented red sour soup when used, the solid ingredients in it can be chopped or grinded into velvet puree with a blender.
Fifth, in fact, the ingredients can be grinded into puree with a blender before entering the altar, and then fermented in the altar, which is simpler and more convenient.
Red sour soup practice a
Raw materials: small tomatoes 10 kg, 250 grams of white wine, salt 30 grams.
Practice: wash the tomatoes, dry, into the white wine washed, mashed and then put into the altar, a layer of tomatoes a layer of salt, and finally on top of the white wine sprinkled a little, sealed and placed in a cool ventilated place, fermentation for about a month can be.
Red sour soup practice two
Raw materials: fresh wild tomatoes 5 kg, 500 grams of ginger, 250 grams of garlic, 1 kg of red pepper, 500 grams of refined salt, 100 grams of glutinous rice flour, 250 grams of white wine.
Preparation: wild tomatoes washed and dried. Ginger, garlic, red pepper chopped, add refined salt, glutinous rice flour, white wine mixed into a paste.
Practice: the tomatoes mashed, and mixed with the paste mix, into a clean kimchi altar, and then finally sprinkled with white wine on top of it, sealed fermentation can be taken after 30 days.
Red sour soup practice three
This practice is to make white sour soup, and then add fried chili into red sour soup, you can also add ginger, green onion, and some other favorite ingredients.
The white sour soup is a bit tricky to make. Boiled rice water is sealed and fermented, waiting for it to turn sour, a process that takes four or five days. Then you add the boiled rice water for the first time every day for about seven days, and the sour soup is ready. The best way to use the rice water is to use glutinous rice, the first time you pan, to boil and then sealed, sealed until it starts to become sour, before adding the rice broth.
Rice soup should be careful, is to use the pot to cook rice, only just started to have bubbles come out, the rice soup out, add to the fermented rice water. The rice soup must be clear, do not get muddy. Just add a small bowl a day.
If you don't have rice soup, you can also use noodle soup. Noodle soup is actually better because it has alkali in it and will taste better and be easier to store. There is another easy way to do it: find a house with good white sour soup, ask for a little bit of primer, and then add rice soup every day and you'll be OK.
The key thing is that there must be no raw water or oil in the process of making it, otherwise it will lead to fermentation failure. In addition, the practice of red sour soup is actually very much, you can add ingredients on this basis, to make a more delicious red sour soup.