30g of tofu, cooked chicken (or ham) 15g, mushrooms, cooked shredded pork, sea cucumber, squid, egg 1, 25g of starch, 3g of chopped green onion, soy sauce 10g, 30g of lard, monosodium glutamate, pepper 1g and baoning.
production process
1. Cut tofu, mushrooms, sea cucumber and squid into fine filaments respectively, put cooked shredded pork and cooked shredded chicken into a pot, add chicken soup, refined salt, monosodium glutamate and soy sauce, boil over high fire, thicken wet starch, and add chopped eggs over low fire. 2. Put pepper, Baoning 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. (You can add different ingredients according to your taste, such as ham and coriander. The characteristics of Sichuan hot and sour soup are sour, spicy, salty, fresh and fragrant. It is made of shredded pork, tofu, winter bamboo shoots, Baoning vinegar and other materials boiled in clear soup. Drinking after meals has the functions of sobering up, relieving boredom and helping digestion. So many people miss the delicious hot and sour soup when they don't have much appetite.
Make ingredients
30g of tofu, cooked chicken (or ham), mushrooms, cooked shredded pork, eggs 1, 25g of starch, 3g of chopped green onion, 30ml of lard, monosodium glutamate and pepper 1g, baoning vinegar 15ml, 5g of refined salt and 770 chicken soup.
production process
1. Cut tofu and mushrooms into filaments respectively, put the cooked shredded pork and cooked shredded chicken into a pot, add chicken soup, refined salt, monosodium glutamate and soy sauce, boil over high fire, thicken wet starch, and add eggs broken by low fire;
2. Put pepper, Baoning 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.
Production key
Hot and sour soup tastes good and bad, but the most important thing is the proportion of salt, pepper and vinegar.
The proportion of salt in hot and sour soup can adjust the taste of acid and spicy.
Pepper is the most important raw material. Remember not to let it evaporate, it will turn into sour soup. The correct placing time is 9.5 when the main ingredient is ripe, and when it is fully cooked, fire 10 second. In this way, the spicy taste of pepper will be maintained without leaving its fishy smell.
The ratio of baoning vinegar to salt is about 6:5, which is acceptable to the public. If you want to be spicy, you can use the ratio of 6:4 as ingredients.
Pork tenderloin 100g, onion 1, agaric 20g, ginger 2g, carrot 30g, celery 30g, egg 2g and coriander 2g.
Material A: 1.5 teaspoons of salt, 1/4 teaspoons of pepper, and 6 cups of stock.
Material b: 2 tablespoons gouache.
Material C: 1 tablespoon vinegar [production process]
production process
1. Wash pork tenderloin and auricularia, wash carrots and celery, shred and blanch in boiling water; Wash onion and coriander, peel ginger and cut into powder; Beat the eggs into a bowl and beat well.
2. Pour 2 tablespoons of oil into the pot and cook until fragrant, then add shredded pork, auricularia auricula, carrot and celery, stir-fry until cooked, add material A to boil, add material B to thicken, add egg liquid to boil, add material C, and then add onion and coriander.
You can change the content according to your personal taste, such as putting shredded tofu (tofu should be blanched first), and southerners can put shredded bamboo shoots and so on. The key point is to use bone soup in soup (soup instead of bone). As long as it is authentic, the soup is very fresh without adding chicken essence and monosodium glutamate. Make ingredients
45g of sea cucumber, 45g of chicken blood, 45g of bean curd, 25g of ham, 5g of coriander broth, 800ml of shredded bamboo shoots, 20g of shredded ham, shredded chicken, soy sauce vinegar10ml, 5ml of Shaoxing wine ginger juice, 6g of monosodium glutamate, refined salt, 8g of pepper noodles and 0/5ml of starch/kloc-0.
production process
① Take washed sea cucumber, chicken blood, tofu and ham, shred them and put them in a bowl. Remove yellow leaves from coriander, cut into powder and put it on a plate for later use; (2) Put a spoon on the fire and add clear soup, then add shredded sea cucumber, shredded ham, shredded bamboo shoots, shredded chicken, shredded chicken blood and shredded bean curd, and add soy sauce, vinegar, Shaoxing wine, ginger juice, monosodium glutamate and refined salt. After boiling, skim off the floating socks, pour in the water starch, thicken the juice and put it in a bowl. Authentic Cao Xian hot and sour soup.
Make ingredients
Oil, salt, soy sauce, aged vinegar, Laoganma, cumin and pepper.
Green vegetables (Chinese cabbage), mushrooms, tomatoes, eggs, dried shrimps, green peppers, red peppers, carrots,
Cucumber, onion, coriander
production process
To the fire.
Add oil, heat it slightly, then add chopped green onion, add tomatoes, pat it flat to make it soft, let persimmon juice flow out, and add a little salt and chicken essence. Turn it over twice, add shredded mushrooms, sliced carrots and green and red pepper rings. Stir fry for 5 times. Add water.
After the water is boiled, add the stirred eggs. In order to prevent the eggs from becoming lumps, add a little water when you beat the eggs. Add green vegetables (especially Chinese cabbage), salt, chicken essence, one tablespoon Laoganma, shrimps, a little soy sauce and a little cumin. I guess it's about to be cooked. Put some old vinegar in it. Add vinegar and stir for 5 or 6 minutes-take out! Hot and Sour Soup, Shanghai Style
Make ingredients
Old tofu 1.5, pig blood 1.2, half a fungus, pork 1.2, half a bamboo shoot, mushrooms, onions, ginger, eggs, coriander (enough for the whole family), water, soy sauce, half a spoonful of starch, a little yellow wine, half a spoonful of monosodium glutamate and salt.
production process
1。 Cut the raw materials into shreds, mushrooms, shredded pork and eggs and break them up for later use.
2。 Boil the broth or water, first mix the shredded pork into the soup, put the cooked shredded pork and cooked shredded chicken into the pot, add chicken soup, refined salt, monosodium glutamate and soy sauce to boil over high fire, thicken the wet starch, then add the broken eggs and stir over low fire to disperse them.
3。 Put pepper, vinegar, chopped green onion and a little lard into the soup bowl. When the egg blossoms float in the pot, they will turn to high heat until the shredded pork is rolled up and rushed into the soup bowl. Make ingredients.
50g of carrot, 30g of bamboo shoots in clear water, 30g of tender tofu 1 piece, 30g of mushrooms, eggs 1 piece, some peas, corn kernels, parsley and chives, and a proper amount of pepper, starch, balsamic vinegar, sugar and soy sauce.
production process
1. Cut carrots, bamboo shoots, tender tofu, mushrooms and shallots into filaments respectively for later use;
2. Heat the hot oil in a hot pot, add shredded carrots, shredded bamboo shoots, shredded onions and shredded mushrooms and stir-fry until fragrant; Add a proper amount of water to the pot to boil, add tender shredded tofu, peas and corn kernels, add a little salt to taste, add a little water to starch, and pour into the soup to thicken;
3. After the soup is boiled, break up the eggs and slowly pour them into a perforated colander to form shredded eggs;
4. Add appropriate amount of balsamic vinegar, sugar, soy sauce and pepper to taste;
4. Cook over high heat 10 second, drop a few drops of sesame oil, sprinkle with chopped green onion and coriander.
Nutrition:
Hot and sour soup has the functions of invigorating spleen, nourishing stomach, softening liver and tonifying kidney, and is suitable for the adjuvant treatment of anorexia. Hot and sour soup is sour, spicy, salty, fresh and fragrant. It is made of shredded pork, shredded bamboo shoots, shredded carrots and tofu, and is cooked in stock. Yingjie said that eating greasy food in the New Year can easily lead to indigestion and loss of appetite. It is advisable to cook a pot of hot and sour soup to wake up the stomach and relieve depression, so as to reduce fat and relieve boredom, help digestion and stimulate appetite.
Make ingredients
Ingredients: internally fat tofu (350g), lean meat (1 00g), fresh auricularia (50g), bamboo shoots (100g), carrot (half root), broth (500ml), onion (1root) and minced garlic.
Marinade: Haitian seafood soy sauce (1 tbsp), white sugar (1/4 tbsp), raw flour (1/2 tbsp), egg white (1 tbsp), cooking wine (1/2 tbsp).
Hot and sour juice: Shanxi mature vinegar (5 tbsp), sugar (1/3 tbsp), salt (1/2 tbsp) and Chili oil (3 tbsp).
Seasoning: oil (2 tablespoons), corn starch water (1/2 cups), white pepper (1/2 tablespoons), sesame oil (1/3 tablespoons).
production process
1. Clean lean meat, shred it, add marinade, grab it evenly and marinate for 20 minutes.
2. Shred auricularia auricula, bamboo shoots and carrots respectively; Cut tofu with inner fat into pieces, cut onion into chopped green onion,
3. Take an empty bowl, add 5 tablespoons of Shanxi mature vinegar, 3 tablespoons of sugar1/,2 tablespoons of salt1/and 3 tablespoons of Chili oil, and mix well to make hot and sour juice.
4. Boil the water in the pot, add auricularia auricula, bamboo shoots and shredded carrots 1 min, and drain the water in the supercooled river.
5. Heat 2 tablespoons of oil, saute minced garlic, pour in shredded lean meat and stir-fry until the color turns white, pour in broth and boil, then add fungus, bamboo shoots and shredded carrot and stir well.
6. After the fire is boiled, cover the lid, simmer for 5 minutes on low heat, pour in hot and sour juice to taste, and pour in tofu pieces and stir fry gently to boil.
7. Pour in 1/2 cups of corn starch, thicken with water, sprinkle with 1/2 tablespoons of white pepper, 1/3 tablespoons of sesame oil and chopped green onion, and serve.
Production skill
1. Internal fat tofu has high water content and is more tender, smooth and fragile than tender tofu. Please cut and cook carefully to avoid crushing tofu with internal fat.
2. The hot and sour taste comes from aged vinegar and Chili oil. After the hot and sour juice is poured into the soup, you can taste it first, and then increase or decrease its amount according to your personal taste.
3. Pig blood has the functions of detoxifying, clearing intestines, enriching blood, beautifying and helping digestion. If you can buy pig blood, you can add some pig blood to the hot and sour soup and cook it together.
4. Hot and sour soup has the functions of invigorating qi, tonifying deficiency, soothing the liver and strengthening the spleen, invigorating qi and benefiting blood, and strengthening the body. In addition, the acetic acid in the hot and sour soup has bactericidal effect, which can not only prevent the occurrence of intestinal infectious diseases, but also promote sweating and treat colds. Make ingredients
Tofu 300g pig blood 50g bamboo shoots 15g carrots 15g Flammulina velutipes 15g water-borne fungus 15g starch.
Ingredients: sesame oil, 2 tsp pepper 1 tsp Chili powder 1/2 tsp balsamic vinegar 1 tsp refined salt 1 tsp.
production process
1. Tofu is cut into strips and pig blood is cut into thin slices; 2. Soak auricularia auricula in water, wash and shred;
3. Wash and shred bamboo shoots and carrots;
4. Wash Flammulina velutipes, cut off the roots and peel;
5. Pour a large bowl of water into the pot, add the chopped materials (except tofu), refined salt and Chili powder after boiling, continue to boil again, and thicken with water starch and mix well. Before turning off the fire, add tofu strips and pork blood slices, and then add pepper, balsamic vinegar and sesame oil.
Features:
Hot and sour appetizers, tempting appetite.
Production skill
Bean sprouts can also be added to the hot and sour soup, which is more delicious. Wuxi hot and sour soup
Make ingredients
500g sweet potato vermicelli (enough for one family), 200g beef, one louver, two eggs, 10 clear water gluten 50g black fungus (soaked), 250g boiled bamboo shoots and three peppers.
Ingredients: 3 tablespoons of soy sauce, 2 tablespoons of sour vinegar, 50g of raw flour and 1 tablespoon of monosodium glutamate.
production process
1. Boil half a pot of water and pour in vermicelli.
2. Chop the pepper and pour it into the pot.
3. Dice the beef.
4. Pour all the ingredients (except gluten and eggs) into the pot and bring to a boil.
5. Put the eggs in a bowl and stir well. After boiling, pour the stirred eggs into the pot.
6. Pour the raw flour into a bowl, put half a bowl of cold water, stir and stir evenly. After the soup is boiled, pour it into the pot.
7. Add monosodium glutamate and oil gluten after boiling. You can add a little spicy powder according to your personal preference. After boiling, the hot and sour soup is ready. Ingredients: pork tenderloin, tender tofu, broth, eggs, mushrooms, carrots, winter bamboo shoots and water.
Accessories: soy sauce, white pepper, vinegar, starch.
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 the shredded pork with warm oil until the surface changes color, and then take it out of the pot.
5. Stir-fry shredded winter bamboo shoots, shredded carrots and shredded mushrooms with the remaining oil in the pot, then pour in a large bowl of broth (or clear water, about 400ml), add a tablespoon of half-cooked soy sauce 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 on medium heat, slowly pour in the water starch, and push it evenly while pouring, so that the soup in the pot is slightly 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.
Lanren hot and sour soup
Raw materials:
Eggs, dried shrimps, vinegar, seaweed and white pepper.
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 shrimp 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 China to continue cooking.
5. Sprinkle a proper amount of white pepper and stir it a little before cooking. Materials:
Pork tenderloin, tender tofu soup, eggs, mushrooms, carrots and winter bamboo shoots.
material
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 the shredded pork with warm oil until the surface changes color, and then take it out of the pot.
5. Stir-fry shredded winter bamboo shoots, shredded carrots and shredded mushrooms with the remaining oil in the pot, then pour in a large bowl of broth (or clear water, about 400ml), add a tablespoon of half-cooked soy sauce 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 on medium heat, slowly pour in the water starch, and push it evenly while pouring, so that the soup in the pot is slightly sticky. Not all the starch water has been used up. When you see that the soup is slightly sticky, stop pouring the 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. material
50g pork
Auricularia auricula 25g
50 grams of pig blood
20 grams of sour bamboo shoots
50 grams of tofu
condiments
Carrot 30g
Red pepper 1
Eggs 1
Seasoning salt 1/2 teaspoons of chicken essence 1 teaspoon of sesame oil 1 teaspoon of broth 4 bowls of aged vinegar 1/2 teaspoons of sugar 1 teaspoon of pepper (black) 1/4 teaspoons of Chili oil 1 teaspoon of corn starch 3/.
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.