Exercise:

1, cook with soup pot.

2. Break the eggs (put half a spoonful of cooking wine and a little salt in the eggs).

3. Put the soaked shrimps and seaweed into the pot, then pour in the broken eggs, wait until the eggs are slightly solidified, and further stir with chopsticks.

4. Cook for 1-2 minutes, and pour 2 spoonfuls of vinegar into the pot to continue cooking.

5. Sprinkle a proper amount of white pepper and stir it a little before cooking.

Pork tenderloin, tender tofu soup, eggs, mushrooms, carrots and winter bamboo shoots.

Ingredients: soy sauce, white pepper, vinegar, starch

Making steps of hot and sour soup:

1. All ingredients are cleaned.

2. Shred mushrooms, winter bamboo shoots, carrots and tenderloin, and marinate tenderloin with oyster sauce and cooking wine.

3. Slice the tender tofu and beat an egg.

4. Heat the pan and drain the oil. Stir-fry shredded pork with warm oil until the surface changes color. Serve.

5. Stir-fry shredded winter bamboo shoots, shredded carrots and shredded mushrooms with the remaining oil in the pot.

Pour in a large bowl of broth (or clear water, about 400ml), add a tablespoon of half-cooked soy sauce, boil and cook for 2 minutes.

6. Pour in shredded tofu and fried pork, and simmer on low heat.

7. Stir a tablespoon of starch with water, keep the pot boiling over medium heat, slowly pour in water starch, and push it evenly while pouring.

The soup in the pot is a little sticky. Not all the starch water has been used up. When you see that the soup is a little sticky, stop pouring starch water. )

8. Slowly pour the broken egg liquid into the pot and push it with a spoon to make the egg liquid form beautiful egg flowers.

9. Pour a tablespoon of balsamic vinegar along the edge of the pot, sprinkle a little white pepper and push it evenly with a spoon.

10. Sprinkle with chopped green onion and serve.

50g of pork, 25g of fungus, 50g of pig blood, 20g of sour bamboo shoots, 50g of tofu, and 30g of carrot as auxiliary materials.

1 red pepper, 1 egg, seasoning: 1/2 tsp salt, 1 tsp chicken essence, 1 tsp sesame oil, 4 bowls of soup,

Mature vinegar 1/2 tsp, sugar 1 tsp, pepper (black) 1/4 tsp, Chili oil 1 tsp,

3/2 tablespoons corn starch, 2 tablespoons water,

The practice of hot and sour soup

1. Shred auricularia auricula, pig blood, sour bamboo shoots, carrots, red peppers and lean meat respectively. Cut the shallots into small pieces.

2. Marinate lean meat with 1 tsp soy sauce and 1 tsp salad oil for 0 min.

3. Heat oil 1 tsp in the pot, add shredded auricularia, shredded sour bamboo shoots, shredded carrots, shredded red peppers and shredded lean meat and stir-fry until fragrant.

4. Add 4 cups of stock to boil, then add pig blood and shredded tofu.

5. Add all seasonings and bring to a boil, then add starch to thicken.

6. Finally, turn on the fire, pour in the broken egg liquid, turn off the fire immediately, and sprinkle with chives and chopped parsley.

Cooking tips

1, because there are many materials, so we should control the amount, otherwise it will be cooked in the cauldron.

2, adding shredded sour bamboo shoots can have the sour taste of kimchi, which is very fragrant and crisp to eat. If not, it can be exempted.

3. After thickening, divide it several times until it is satisfactory.

4, vinegar can also be put last, put a small amount first, and then add according to personal taste.