Hot and Sour Soup is a traditional Sichuan snack, belonging to the Sichuan or Hunan cuisine. Sichuan hot and sour soup is characterized by sour, spicy, salty, fresh and fragrant. It is made with shredded meat, tofu, asparagus, and Paulownia vinegar cooked in clear broth. Here is the nutritional value of hot and sour soup that I have carefully prepared for you, I hope it will help you!

Nutritional value of hot and sour soup

Hot and sour soup is a traditional Sichuan snack, belonging to the Sichuan or Hunan cuisine. Sichuan hot and sour soup is characterized by sour, spicy, salty, fresh and fragrant. It is made of shredded meat, tofu, asparagus, and BaoNing vinegar cooked in a clear broth. Drinking it after a meal can sober you up and help you digest. So many people miss the flavor of hot and sour soup when they don't have a big appetite. Hot and sour soup has a spleen and stomach, soft liver and kidney effect, suitable for auxiliary treatment of loss of appetite, hot and sour soup is a very high nutritional value of the dish.

Hot and sour soup calories

The calories of the whole hot and sour soup is 37 calories, carbohydrates 2.55 grams, 2.09 grams of fat, 2.03 grams of protein, 0.09 grams of cellulose, fried is the most widely used method of cooking, the amount of oil used to determine the calorie high and low, which affects its suitability for weight loss during the period of dieting, weight loss during the recommendation of the light and less oil stir-fry dishes.

Nutrition experts say: acid can stimulate gastrointestinal peristalsis, spicy can promote blood circulation and metabolism,? Theory? In terms of, indeed can lose weight. But in the morning on an empty stomach to eat hot and sour soup will stimulate the gastric mucosa, affecting gastrointestinal function, there may be hypoglycemia! In addition, experts said, the market sale of hot and sour soup containing high sodium, too much to eat or increase the risk of stomach cancer, the public can make their own fresh hot and sour soup.

Hot and sour soup for people

Hot and sour soup can be consumed by the general public. Hot and sour soup with sour, spicy, salty, fresh, fragrant features, is to shredded meat, bamboo shoots, shredded carrots and tofu and other materials, cooked in high soup. Jieying said, New Year's Eve eat more greasy food, it is easy to cause indigestion, loss of appetite, may wish to cook a pot to wake up the stomach to eliminate stagnation of hot and sour soup to drink, you can achieve the role of fat and greasy, to help digestion and enhance appetite.

Hot and sour soup flavor is good or bad, compared to the most important is the proportion of salt, pepper and vinegar. The proportion of salt in a hot and sour soup, you can adjust the degree of sour and spicy taste. Pepper is the most important ingredient, remember not to let the pepper? Do not let the pepper evaporate. It will turn the soup into a sour soup. The correct time to put in is when the main ingredients are 9.5 mature to put in, to be fully cooked turn on high heat for 10 seconds. In this way, the pepper retains its spicy flavor, but does not leave its? Fishy? gas. The ratio of vinegar to salt is about 6:5, which is acceptable to the public. If you want it to be spicier, you can use a ratio of 6:4. Pregnant women can drink hot and sour soup, as long as pregnant women during pregnancy pay attention to the diet structure, eat less stimulating food, generally will not have any adverse effects on the baby. In addition, during pregnancy can not be strenuous exercise, pay attention to rest, in order to the baby's health must be strict requirements for themselves.

hot and sour soup practice

Practice 1

Preparation of ingredients

30 grams of tofu, cooked chicken (or ham), mushrooms, cooked shredded lean pork, water-raised sea cucumber, water-raised squid 15 grams each, egg

Taiwan hot and sour soup

1, 25 grams of starch, 3 grams of green onion, 10 grams of soy sauce, 30 grams of lard, monosodium glutamate, 1 gram each of pepper, Bao Ninh 6 grams of vinegar, 5 grams of refined salt, 750 grams of chicken broth.

Production process

1, will be tofu, mushrooms, sea cucumbers, squid were cut into thin filaments, with cooked shredded meat, cooked shredded chicken into the pot, add chicken broth, refined salt, monosodium glutamate, soy sauce, with a strong fire until boiling, and then put the wet starch thickening, and then change to a small fire with beaten eggs.

2. Pepper, Pauline vinegar, chopped scallions and a little lard into the soup bowl. In the pot when the egg float up immediately change to high heat, until the shredded pork rolled up, rushed into the soup bowl can be. It is made with shredded meat, tofu, asparagus, and Paulownia vinegar cooked in a clear broth. Drinking it after a meal has the effect of sobering up and removing fatigue, and helps digestion. So many people miss the flavor of hot and sour soup when they don't have much appetite.

Preparation of ingredients

30 grams of tofu, cooked chicken (or ham), mushrooms, cooked lean pork shreds,

Delicious hot and sour soup (14)

1 egg, 25 grams of starch, 3 grams of green onion, 10 grams of soy sauce, 30 ml of lard, 1 gram each of monosodium glutamate, pepper, 15 ml of Bao Ning vinegar, 5 grams of refined salt, 750 ml of chicken broth (folk practices). , chicken, mushrooms and other rare materials are non-essential materials).

Production process

1. The tofu, mushrooms were cut into thin shreds, with cooked shredded meat, cooked shredded chicken 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 eggs;

2. Pepper, vinegar, green onions, and a little lard into the soup bowl. In the pot when the egg float up, then change to high heat, until the shredded meat rolled up, rushed into the soup bowl can be.

The key to making

Hot 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 right time to put it in is when the main ingredients are 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 preserved without leaving its "fishy" smell.

The ratio of Bowen's vinegar to salt is about 6:5, which is acceptable to the general public. If you want to make it spicier, you can use a 6:4 ratio of vinegar to salt.

Method 3

Ingredients

100 grams of pork tenderloin, 1 branch of green onion, 20 grams of black fungus, 2 slices of ginger, 30 grams of carrots and celery, 2 eggs, two cilantro.

A material: salt 1.5 tsp, pepper 1/4 tbsp, 6 cups of broth

B material: aquafaba 2 tbsp

C material: vinegar 1 tbsp [production process]

Production process

1. Pork tenderloin, black fungus are washed, carrots, celery, washed, are shredded, and put into boiling water to scald; onion, parsley, washed, ginger peeled. All chopped; eggs into a bowl, beat well.

2. Pan pour 2 tablespoons of oil to cook, burst incense ginger, and then into the shredded meat, black fungus, carrots and celery stir-fried, add A material boiling, then add B material thickening, pour into the egg sauce to cook, put green onions, cilantro, and then sprinkled with C material can be.

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.