Hot and sour soup is a traditional snack in Sichuan, which belongs to Sichuan cuisine or Hunan cuisine. Sichuan hot and sour soup is 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.

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.

2065438+May, 2005 14, became the menu of state banquet for Indian Prime Minister Modi's visit to China in Xi 'an.

Chinese name: Hot and Sour Soup English name: Hot and Sour Soup Ingredients: Tofu Category: Sichuan cuisine taste: sour, spicy and salty Features: sour, spicy, salty, fresh and fragrant. Efficacy: sober up, relieve boredom, help to digest the characteristics of dishes, practices, practices 1, practices 2, 3, 4, 5, 6, 7, 8, 9, 10,1,practices/. Method 1: make tofu 30g, cooked chicken (or ham) 15g, mushrooms, cooked shredded pork, sea cucumber and squid, eggs 1, starch 25g, chopped green onion 3g, soy sauce 10g, lard 30g, monosodium glutamate and pepper 1. The production process of hot and sour soup on the dining table is 1. Tofu, mushrooms, sea cucumber and squid are cut into filaments respectively, and the same cooked shredded pork and cooked shredded chicken are put into the pot. Add chicken soup, salt, miso and soy sauce and bring to a boil. After the wet starch thickens, add the eggs and simmer. 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 also put different ingredients according to your personal taste, such as ham and coriander. Practice 2 Sichuan hot and sour soup is characterized by 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. 30g of tofu, cooked chicken (or ham), mushrooms, cooked shredded pork, egg 1 piece, 25g of starch, 3g of chopped green onion, 10g of soy sauce 1 piece, 30ml of lard, monosodium glutamate 1 piece, pepper1piece, and baoning vinegar/piece. The production process is 1. Slice tofu and Lentinus edodes into filaments respectively, put the cooked shredded pork and cooked shredded chicken into a pot, add chicken soup, refined salt, miso and soy sauce, boil with strong fire, thicken wet starch, and add eggs broken with 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. The key to making hot and sour soup is whether it tastes good or not. In contrast, the most important thing is the ratio of salt, pepper and vinegar. The proportion of salt in hot and sour soup can adjust the degree of acidity and spicy taste. Pepper is the most important raw material. Remember not to let the pepper "evaporate", it will turn into sour soup. The correct placing time is 9.5 when the main ingredients are cooked, and when they are fully cooked, fire 10 second. In this way, the spicy taste of pepper will be maintained without leaving its "fishy" taste. Baoning, this is acceptable to the public. If you want spicy food, you can use the ratio of 6:4. Method 3: make pork tenderloin 1 00g, onion1,auricularia auricula 20g, 2 slices of ginger, 30g of carrot and celery, 2 eggs and 2 parsley. Material A: 0/.5 tsp of salt, 0//4 tsp of pepper, 6 cups of broth; Material b: 2 teaspoons of gouache; Material c: vinegar 1 spoon [making process] making process 1. Wash pork tenderloin and black fungus, wash carrots and celery, shred and put in. 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, without chicken essence or vegetarian food, the soup is very fresh. Method 4: Making ingredients: soaked sea cucumber, chicken blood and tofu 45g each, ham 25g, coriander 5g, clear soup 800ml, shredded bamboo shoots, shredded ham and shredded chicken 20g each, soy sauce and vinegar10g each, Shaoxing wine and ginger juice 5ml each, monosodium glutamate and refined salt 6g each, pepper noodles 8g, pepper noodles 8g. 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 the 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, miso and refined salt. After boiling, skim off the floating socks, pour in the water starch and hook it into juice. Put it in the bowl. Method 5: Make authentic hot and sour soup in Cao Xian County. Ingredients: oil, salt, soy sauce, mature vinegar, hot sauce, cumin, pepper, green vegetables (Chinese cabbage), mushrooms, tomatoes, eggs, shrimps, green peppers, red peppers, carrots, cucumbers, onions and coriander. Put oil in the whole process of making, put it in a frying pan with chopped onions and add tomatoes. 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, a tablespoon of hot sauce, shrimp, 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! Practice 6: The ingredients for making hot and sour soup in Shanghai are old tofu 1.5 yuan, pig blood 1 yuan, auricularia auricula, pork 1 yuan, half a bamboo shoot, mushrooms, onions, ginger, eggs, coriander (enough for the whole family), water, soy sauce, starch, a little rice wine and miso. 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, miso and soy sauce until boiling, then thicken the wet starch, add the broken eggs and stir with a spoon to disperse them. 3。 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 7: Make 50 grams of carrots, 30 grams of bamboo shoots, 30 grams of tender tofu 1 piece, 30 grams of mushrooms, eggs 1 piece, peas, corn kernels, coriander, chives, pepper, starch and leeks. 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 benefiting kidney, and is suitable for the adjuvant treatment of anorexia. Practice 8 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 cooked in broth. 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. The ingredients are: tofu (350g), lean meat (100g), fresh auricularia (50g), bamboo shoots (100g), carrot (half root), broth (500ml), onion (1 root) and minced garlic (/. 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: 2. Shred auricularia auricula, bamboo shoots and carrots respectively; Cut the tofu into pieces, and cut the 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. Tips for making 1 Internal fat tofu has higher water content, which is tender, smoother and more brittle than tender tofu. Please cut and cook carefully, so as not to crush the fat tofu. 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. Practice 9: Making ingredients: tofu 300g pig blood 50g bamboo shoots15g carrots15g Flammulina velutipes15g water-borne auricularia auricula15g starch. Suitable ingredients: sesame oil, 2 tsp pepper 1 tsp pepper powder 1/2 tsp balsamic vinegar 1 tsp refined salt 65438. 2. Soak auricularia auricula in water, wash and shred; Hot and sour soup. Wash bamboo shoots and carrots and shred them; 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. Tips for making bean sprouts can also be added to the hot and sour soup, which is more delicious. Practice 10 Wuxi Hot and Sour Soup Making ingredients 500g sweet potato winter powder (enough for a family) 200g beef, a louver, two eggs, 50g black fungus with ten clear water gluten (after soaking) 250g boiled bamboo shoots with clear water and three peppers. Ingredients: 3 tablespoons of soy sauce, 2 tablespoons of sour vinegar, 50g of raw flour, and miso making technology 1 spoonful. Bring half a pot of water to a boil and pour in winter flour. 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. After boiling, add spices and oil gluten. You can add a little spicy powder according to your personal preference. After boiling, the hot and sour soup is ready. Practice eleven main ingredients: pork tenderloin, tender tofu, broth, eggs, mushrooms, carrots, winter bamboo shoots, 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 cooking wine. 3. Slice the tender tofu and break the eggs. 4. Heat the pan and drain the oil. Stir-fry the shredded pork with warm oil until the surface changes color, and take it out. 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, bring to a boil and turn to low heat. 7. Stir a tablespoon of starch with water, keep the pot boiling over 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. Lazy hot and sour soup ingredients: eggs, shrimp skin, vinegar, seaweed, white pepper. Practice: 1. Take the soup pot to fetch water and cook. 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. Practice 12 ingredients: pork tenderloin, tender bean curd soup, eggs, water-soaked mushrooms, carrots, winter bamboo shoots, water-soaked materials, soy sauce, white pepper, vinegar and starch, and hot and sour soup. Manufacturing steps: 1. All ingredients are cleaned. 2. Shred mushrooms, winter bamboo shoots, carrots and tenderloin, and marinate tenderloin with oyster sauce cooking wine. 3. Slice the tender tofu and break the eggs. 4. Heat the pan and drain the oil. Stir-fry the shredded pork with warm oil until the surface changes color, and take it out. 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, bring to a boil and turn to low heat. 7. Stir a tablespoon of starch with water, keep the pot boiling over 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. Practice 13 Ingredients: 50g pork, 20g fungus, 50g pig blood, 20g sour bamboo shoots, 50g tofu, 30g carrot, red pepper 1 egg 1 seasoning salt 1/ 2 teaspoons chicken essence 1 teaspoon sesame oil 1 teaspoon broth. Cut the onion into small pieces. 2. Marinate lean meat with 1 tsp soy sauce and 1 tsp salad oil 10 minute. 3. Heat oil 1 tsp in the pot, stir fry shredded auricularia, shredded sour bamboo shoots, shredded carrots, shredded red peppers and shredded lean meat. 4. Add 4 cups of stock to boil, then add pig blood and tofu. Add water starch to thicken. 6. Finally, turn up the fire, pour in the broken egg liquid, immediately turn off the fire, sprinkle with chives and chopped parsley, and get cooking skills. 1. Because there are many materials, control the quantity, otherwise it will be cooked into a pot of rice. 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. Nutritional value: 567.48 kcal sodium: 564.94 mg cholesterol: 503.4 mg potassium: 403. 12 mg phosphorus: 20 1.85 mg vitamin A: 158.2 mg calcium:146./. The substitution of anti-vascular milk for adenocarcinoma is beneficial to the growth and development of brain, promoting growth and development, improving iron deficiency anemia, enhancing memory, improving intelligence, protecting liver, preventing arteriosclerosis, preventing cancer, delaying aging, caring skin, promoting development and enhancing immunity. Beauty beauty can inhibit thrombosis, prevent and treat male prostate diseases, increase hematopoietic function and accelerate wound healing. Is suitable for people with arteriosclerosis, low iodine, obesity, hyperlipidemia, high cholesterol and loose stool with excessive phlegm.