▼
Sour soup is mainly divided into white acid and red acid, in which white acid is divided into rice white acid and flour white acid; Red acids are mainly divided into pilocarpic acid, red oleic acid, Chili sauce acid, shrimp acid and smelly acid.
Rice white acid
There are 7 ways to make sour soup in Guizhou, but not many chefs know it!
Features:
Rice is sour and sweet, and is generally used to make light dishes.
Exercise:
First, wash rice or glutinous rice twice, take the second rice washing water and pour it into the pickle jar, add more rice into the basin and cook slowly until the rice grains bloom (half cooked), then filter out the rice, pour the hot rice soup (keep the temperature at 40℃-50℃) into the jar, then pour a little old white sour soup, cover the bowl, pour a circle of water and let it stand for fermentation for 24 hours.
White flour acid
There are 7 ways to make sour soup in Guizhou, but not many chefs know it!
Features:
The taste of flour-made white acid is similar to that of secret white acid, but it lacks the rice flavor of the latter.
Exercise:
Mix 300 grams of old flour used as dough, put it in a pot, add 5 kilograms of warm water, mix evenly, pour it into the pot, put it on the fire, stir while heating, then mix 100 grams of glutinous rice flour or corn flour, soybeans and spontaneous flour with clear water, pour it into the pot, and when the soup in the pot boils, take it out of the pot and put it in a crock for sealed storage for one to two days (at 30℃ for five days)
Hairy keratin acid
There are 7 ways to make sour soup in Guizhou, but not many chefs know it!
Features:
Also known as red sour soup, it is a sour soup made from a local wild tomato in Guizhou-cat tooth material. The red sour taste is mellow, the color is reddish, and the fragrance is fragrant.
Exercise:
Wash 5 kg of cat tooth material (Guizhou local wild tomato, which can be replaced by cultivated tomato) and put it in a jar. Add 500 g of ginger, 250 g of refined salt, pepper 1 kg, glutinous rice flour 100 g, and 250 g of white wine, fill the jar with water and cover it, and leave it for 15 days. When in use, the raw materials in the jar are chopped into mud.
There are 7 ways to make sour soup in Guizhou, but not many chefs know it!
△ hair angle
A simpler way is to make it on the basis of white sour soup, plus hairy and spicy fruits. The taste level is richer, but the sour nature remains unchanged.
Red oleic acid
There are 7 ways to make sour soup in Guizhou, but not many chefs know it!
Features:
Red oleic acid, also known as spicy acid, is thick, bright red, sour and delicious.
Exercise:
Stir-fry sour peppers in oil until they see red oil, then add fresh tomatoes, stir-fry, add soup, and put them in a jar for fermentation.
Spicy sauce acid
There are 7 ways to make sour soup in Guizhou, but not many chefs know it!
Features:
Sweet and sour, bright red in color.
Exercise:
Hot and sour sauce is made by grinding bright red pepper, fish and glutinous rice into sauce, and then adding a small amount of refined salt and sweet wine into the jar for fermentation. When in use, it can be prepared with water or burning oil.
Shrimp acid
There are 7 ways to make sour soup in Guizhou, but not many chefs know it!
Features:
Shrimp acid is common in dushan county, Sandu County and other places in Qiannan Buyi and Miao Autonomous Prefecture. It tastes sour, fragrant, mellow and has a strong odor.
Exercise:
Blanch shrimps and rice, add refined salt, white wine, sweet distiller's grains and Chili sauce, and put them in a jar for fermentation. When you eat it, you can fry it or add soup.
Stinky acid
There are 7 ways to make sour soup in Guizhou, but not many chefs know it!
Features:
Acid, also known as yacid, is also known as polyacid. It is a kind of sour soup made by Buyi people in Qiannan Prefecture, and it is the most distinctive dish in dushan county, Guizhou Province. However, the smell of its fermentation often makes foreign diners "stay away from it."
Exercise:
It cooks chicken, fish and vegetables, cools them, puts them in a jar, adds mountain spring water and old sour soup, ferments for one month, and the older they get, the more fragrant they are, and scoops them out when needed.
In addition, sour soup can be divided into the following categories according to different standards:
According to the quality and clarity of the soup, there are: high acid soup, upper acid soup, second acid soup, clear acid soup, concentrated acid soup and so on.
According to the taste of soup, there are salty and sour soup, spicy and sour soup, spicy and sour soup, fresh and sour soup and so on.
According to the raw materials of soup, there are: chicken sour soup, fish sour soup, shrimp sour soup, meat sour soup, hairy horn sour soup, vegetable sour soup and so on.
According to ethnic groups, there are Miao sour soup, Dong sour soup, Shui sour soup and Buyi sour soup.
These sour soups are basically improved from the above seven kinds of sour soups, so I won't go into details here.
There are 7 ways to make sour soup in Guizhou, but not many chefs know it!
According to the different taste characteristics of different nationalities and regions, Guizhou sour soup can also be added with white wine, cooking wine, sweet wine (used to permeate refined salt water to keep the soup clear, which can sterilize and enhance fragrance, improve fermentation speed and enhance flavor), sugar cane (to absorb odor and prevent deterioration), brown sugar, rock sugar, dried pepper (to enhance flavor), ginger, garlic, star anise, cinnamon, tsaoko, and brown sugar.
Moreover, the above formula can be improved according to local tastes. For example, red sour soup can reduce the acidity and spicy degree of soup by reducing the amount of tomatoes and peppers. In addition, in terms of water use, mountain spring water is the best, so the sour soup will be clearer.