The sour soup base based on tomato acid is particularly mellow and has a heavy flavor of brewed products, but it is mainly sour. Sour soup can be directly used as the base material of rinse vegetables. After the light Chinese cabbage and lettuce are rinsed in sour soup, the sour taste can be absorbed into the vegetables, adding a layer of acid to the original slightly sweet taste of the vegetables, which is simply wonderful.
Eating meat hotpot, such as elbows and hooves, often makes you feel greasy because of the fat. It is more appropriate to add sour soup at this time, because sour soup can not only reduce the viscosity of fat, but also reconcile the taste of the whole soup, making the taste of the whole hot pot more layered, so that you can enjoy the satiety and satisfaction brought by meat, and also enjoy the refreshing feeling and anti-greasy effect brought by sour soup.
Yungui sour soup hotpot bottom material source
The taste of Guizhou diet is mainly sour and spicy, and the acid in it refers to this special brewing in little persimmon. There are many famous diets in Guizhou, such as fish in sour soup and hot pot in sour soup, all of which use this acid to make the most authentic taste.
According to local villagers, this kind of tomato is very small, especially bright red, and the wild varieties that often grow in the mountains have the most mellow taste. Every year in the season of picking tomatoes, the whole family will go out to help pick the best tomatoes to avoid being destroyed by frost.
Picked tomatoes are washed, dried and fermented in a vat. This is the most critical process of acid production, and whether the final product is pure depends on whether it is done in this stage. After a long period of brewing, the authentic tomato acid was made.
This seasoning is treasured and used to make hot and sour pot bottom materials such as sour soup fish and sour soup bottom. This sour taste is also unique, not as sour as Shanxi mature vinegar, but has a fermented taste, which can greatly mobilize the taste and taste buds of diners and is a good appetizer.
Because the yield of this tomato is not high, and the brewing process is very strict, generally only local people can cook it, so the sour soup fish seen outside Guizhou. Generally don't use this authentic acid. If you want to eat authentic acid, you still have to go to Guizhou.
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