Taste: Hot and sour flavor technology: The raw materials of Nostoc flagelliforme and Lentinus edodes hot and sour soup are as follows: 20 g Nostoc flagelliforme (dried), 200 g Zanthoxylum bungeanum (dried red tip), 50 g Flammulina velutipes, 70 g eggs, 30 g Lentinus edodes (dried), 50 g carrots and 50 g pickled mustard tuber.
Seasoning: peanut oil 15g, soy sauce 3g, starch (corn) 10g, monosodium glutamate 3g, salt 3g, pepper 5g, white vinegar 8g, sesame oil 5g, coriander 10g and black vinegar 5g teach you how to make Nostoc flagelliforme and Lentinus edodes hot and sour soup, and how to make it delicious.
2. Put the oil in the wok, first put down the mushrooms and saute until fragrant, then add red pepper, Flammulina velutipes and other silk materials to saute until fragrant, then add laver, vegetarian soup, soy sauce, salt, monosodium glutamate and pepper to cook for 2 minutes, and then add raw flour to thicken and turn off the heat. Turn off the fire, wait 1.5 minutes, then pour the egg liquid into the soup and push it evenly with a spatula. Then all of them are moved into a soup bowl and added with black vinegar, white vinegar, sesame oil and coriander in turn. Tips-Health Tips:
Clearing intestines and removing spots, reducing fat and lowering blood pressure, containing crude fiber.
Pie-food phase grams:
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.
Carrots: when taking ginseng and American ginseng, don't eat carrots together, so as not to be counterproductive and have no nourishing effect.
The practice of assorted hot and sour soup introduces the cuisine and its effects in detail: nourishing liver, tonifying qi and blood, nourishing and nourishing, invigorating spleen and appetizing, and postoperative prescription.
Taste: Hot and sour flavor technology: boiled assorted hot and sour soup ingredients: sea cucumber 100g, squid (fresh) 80g, pork tenderloin 100g, chicken 80g, ham 50g, duck blood (white duck) 50g and tofu (north) 70g.
Accessories: 30g of mushrooms (fresh) and 70g of eggs.
Seasoning: onion 15g, coriander 10g, salt 4g, monosodium glutamate 2g, vinegar 10g, sesame oil 10g, sesame oil 10g and pepper 2g teach you how to make assorted hot and sour soup, and how to make it delicious/kloc-.
2. Pork, chicken, ham, duck blood, mushrooms and tofu are shredded.
3. Beat the eggs into egg liquid.
4. Put oil in the pan, add chopped green onion, cooking wine and vinegar, turn the wok, add clear soup to boil, season with refined salt, monosodium glutamate and pepper, pour in egg liquid, sprinkle with chopped coriander and sesame oil to boil. Tips-Health Tips:
This soup has the functions of invigorating spleen, nourishing stomach, softening liver and benefiting kidney. It is suitable for treating anorexia, chest rib fullness, sallow and emaciated, and irritability.
Pie-food phase grams:
Sea cucumber: Sea cucumber should not be eaten with licorice and vinegar.
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.