1, raw materials and ingredients: 250g flat stack, 100g old tofu, 100g cooked beef, 50g bean curd skin, 50g yuba, 30g crispy meat, 30g snack pill, 20g large intestine, 20g daylily, 20g green beans and 65438 soup stock. A little coriander, chopped green onion, Jiang Mo, thicken powder, salt, monosodium glutamate, chicken essence, pepper, cooking wine, soy sauce and sesame oil.
2. Dice the prepared shoulder pole, old tofu, large intestine, sliced tofu skin and yuba, and sliced cooked beef.
3. Pour in an appropriate amount of cooking oil. When the oil is hot, put Jiang Mo and daylily into the pot and fry until cooked. Then put the cut beef, large intestine, crisp meat and flat stack into the pot, add cooking wine and soy sauce, and then pour in a little soup stock and stir fry.
4. After half a minute, put the green beans, diced tofu, tofu skin, yuba and other raw materials into the pot in turn, and pour the soup stock into the pot.
5. After cooking for two minutes on medium heat, pour in the fried meatballs and add some salt, monosodium glutamate, chicken essence and pepper.
6. After the soup is boiled, prepare a little dry powder, add water and stir, then pour it into the pot to thicken. After half a minute, the soup can be cooked again. Add a little vinegar and sesame oil to taste before cooking. After the soup is put into the tableware, add chopped green onion and coriander to decorate.
After the small bowl of soup becomes a dish, the color is ruddy, sour and spicy, and the ginger flavor is more prominent.
Luoyang small bowl soup, a kind of sour and sweet Luoyang specialty food.
According to legend, Luoyang small bowl soup began in the middle of the Republic of China and evolved from "the cook's dish". It was named after a small bowl filled with soup, and was first spread in Yiyang, Sunqitun and Shui Gu.
During the Republic of China, there were many "local tyrants" in Luoyang, that is, chefs. During the slack season, the "bureau owner" took his disciples to the village to cook for people who were married in rural areas. At that time, farmers in rural areas lived in poverty and were often stretched to the limit in preparing raw materials for banquets. Only with the clever cooperation of the "bureau palm" can the banquet be made more decent and delicious.
According to the old Luoyang people, the "bureau manager" is strict with his disciples, and only after the serving procedure is completed can the cooks cook something for themselves. A small bowl of soup is cooked by the chef himself. After all the dishes are served, there are few ingredients left, so the chefs cut all these ingredients into cubes and stew them in a meat soup pot. Because "more monks than porridge", we have to use small bowls to hold soup, and each person has only one bowl. If we are not full, we can eat more steamed bread. This is the origin of small bowl of soup.
Because the small bowl of soup is a cook's dish, it sounds unsightly and not popular, so it has been difficult to climb the elegant hall of Luoyang water mat.