Method of tofu hot and sour soup 1
Making ingredients:
Tofu, cooked chicken (or ham), mushrooms, cooked shredded pork, sea cucumber and squid each 30g, eggs 1 piece, starch 25g, chopped green onion 3g, soy sauce 10g, lard 30g, monosodium glutamate, pepper 1g and balsamic vinegar.
Detailed steps
1. Cut tofu, mushrooms, sea cucumber and squid into filaments respectively, put cooked shredded pork and cooked shredded chicken into a pot, add chicken soup, refined salt, monosodium glutamate and soy sauce, boil with high fire, thicken wet starch, and add chopped eggs with low fire;
2. Put pepper, vinegar, chopped green onion and a little lard into the soup bowl. When the eggs float into the pot, the fire will turn high until the shredded pork is rolled up and rushed into the soup bowl.
Method 2 of tofu hot and sour soup
material
An egg, a small piece of tofu, water starch, salt, vinegar, red oil and soy sauce.
working methods
1, beat the eggs evenly and cut the tofu into pieces;
2. Boil the water, first cook the tofu to remove the beany smell;
3. Add a little soy sauce and vinegar, drop a few drops of red oil and a little salt;
4. finally, pour in the eggs and stir them, and immediately take them out of the pot (because the pot was originally open).
skill
Eggs must be put last.
Method 3 of tofu hot and sour soup
1. Tofu strips, blood tofu, shredded mushrooms, shredded winter bamboo shoots, one egg, coriander powder, soy sauce, yellow wine, salt, chicken powder, balsamic vinegar, white pepper, sesame oil, water starch, water or bone soup.
2. After the soup pot is boiled, first blanch the shredded mushrooms and shredded winter bamboo shoots and remove them for later use.
3. Put a little salt in the pot, add tofu strips and blood tofu strips after the water is boiled. Boil red and white tofu 1 min and remove for later use.
4. First prepare the base material in the soup basin, and pour in 20g of balsamic vinegar, 2g of white pepper and 2g of sesame oil.
5. Pour water into the pot to boil, pour a little soy sauce, add scalded shredded mushrooms and bamboo shoots, and then pour red and white tofu strips to boil.
6. After the pot is boiled, drop a few drops of yellow wine and season with salt and chicken powder.
7. After the taste is adjusted, thicken it with water starch.
8. After the sauce is gelatinized, sprinkle the egg liquid evenly.
9. Then pour into the soup basin and stir with a spoon.
10, add a little coriander powder and serve.
skill
The characteristics of this soup; Golden red in color, rich in vinegar, salty and sour, appetizing and warming.