Hot and sour soup

Ingredients: a piece of soft tofu, a small handful of fungus, a small piece of carrot, a small piece of enoki mushroom, a piece of ginger, half a bowl of vinegar, an appropriate amount of pepper, a handful Coriander, an egg, a bowl of water starch, and half a bowl of light soy sauce

Preparation:

1. First prepare a piece of soft tofu, cut it into slices, and then cut it into shreds. , put it into water to wash, then drain it out and set aside.

2. Then prepare a small handful of soaked fungus, cut it into shreds, prepare a small section of carrot, cut into shreds, and a small handful of enoki mushrooms, cut off the roots and tear into pieces. Small paragraph.

3. Prepare a small piece of ginger, cut into slices and then cut into shredded ginger. Prepare a small handful of coriander and cut into segments.

4. Next step is to make the sauce: add half a bowl of vinegar and an appropriate amount of pepper to the bowl, stir evenly and set aside.

5. Then prepare an egg, break it into a bowl, stir well and set aside.

6. Boil water in the pot in advance, pour the fungus, carrots and enoki mushrooms into the pot, blanch them for 30 seconds, take them out and set aside.

7. Boil water again, add a spoonful of salt and half a bowl of light soy sauce. After the water boils, add shredded tofu and blanched fungus, carrots and enoki mushrooms. .

8. Use chopsticks to stir in one direction, then add the chopped ginger. After continuing to stir, prepare a bowl of water starch and pour it into the pot twice.

9. When the soup is slightly thickened, add the vinegar sauce prepared in advance and stir gently in one direction.

10. Finally, pour the egg liquid into the pot, let it cook slowly until it takes shape, then turn off the heat, cover it, and let it simmer for 30 seconds, so that you can have a delicious hot and sour soup. Remove from the pan, sprinkle with some coriander or chopped green onion, and enjoy.

Tips:

1. When thickening, the water starch should be diluted, and then poured into the pot in two batches.

2. The vinegar sauce should not be cooked for too long, so it must be added when it is almost out of the pot, otherwise the vinegar sauce will be boiled and evaporated.

3. After pouring in the egg liquid, there is no need to cook it again, otherwise the eggs will be easily overcooked and the egg blossoms will be easily damaged.