The delicious way of hot and sour belly silk soup,
material
Tender tofu 1 2, pig blood 100g, shredded pork 100g, shredded bamboo shoots 30g, shredded carrot 30g, egg1piece, chopped green onion, broth 1500cc, 3 spoons of black vinegar, and appropriate amount of sugar. 1 tsp white pepper, 1/2 tsp soy sauce, 1/2 tsp sugar, 1 tsp white powder, 1/2 protein and 1 tsp wine.
working methods
1. Wash tender tofu and pig blood and shred for later use.
2. Mix shredded pork with marinade and marinate for about 20 minutes.
3. Blanch the shredded tofu, pig blood, shredded bamboo shoots and shredded carrots made by 1 in boiling water for later use.
4. Boil the stock, add the shredded pork in method 2, and then add the materials in method 3 to boil together.
5. Add seasoning A in method 4, and thicken it with white powder water until it is sticky.
6. Turn off the fire, break up the eggs and slowly pour them into practice 5. 1 minute later, mix well and turn off the fire.
7. Sprinkle white pepper, sesame oil and chopped green onion before eating.
There are two delicious ways of hot and sour belly silk soup.
material
50g shredded pork, winter bamboo shoots 1 piece, 4 mushrooms, tofu 1 box, eggs 1 piece, appropriate amount of raw flour, appropriate amount of fresh fragrant powder and appropriate amount of vinegar.
working methods
1. Shred meat, winter bamboo shoots, mushrooms and tofu.
2. Pick up the oil pan and pour in a little oil. When the oil is hot, add the shredded pork and stir-fry until the shredded pork changes color. Add chopped shredded winter bamboo shoots and shredded mushrooms. Stir-fry and add some water.
3. When waiting for water barbecue, go to an empty bowl, pour in raw flour, add water and stir into water starch.
4. After the water in the pot is boiled, pour in the cut tofu and the right amount of salt. After the pot is boiled again, pour in the prepared water starch and keep stirring. This is because the soup in the pot will thicken. At this time, pour in the beaten egg liquid and keep stirring, so that the egg will become custard.
5. Then add the right amount of fresh fragrant powder and vinegar, stir well and turn off the heat, and the hot and sour soup will be ready.
Three delicious ways of hot and sour belly silk soup,
Technology: cooking taste: hot and sour taste
Ingredients: pork tripe (200g)
Accessories: starch (broad bean) (5g)
Seasoning: salt (5g), coriander (5g), soy sauce (15g), yellow rice wine (10g), sesame oil (5g), ginger (10g), vinegar (25g) and pepper (2g).
manufacturing process
1. Wash the pork belly with salt and alkali, then wash away the salt and alkali smell with clear water, cook it in a pot, dry it a little, put it on the pier, cut the coarse meat into two sections with a blade, and cut it into 2 mm rent and 3 cm long silk with a vertical knife;
2. Soak the shredded belly in a boiling water pot and take it out for later use;
3. Wash and shred ginger;
4. Wash the coriander for later use;
5. Put the wok on a big fire, add 1250 ml clear soup, and burn the shredded pork, shredded ginger, soy sauce, salt, pepper, yellow wine and monosodium glutamate together;
6. Heat the soup until it boils, skim off the floating foam, wet the starch with vinegar, thicken it with water, put it in a big soup bowl, and drizzle with sesame oil.
7. Take-away coriander and soup are served at the same time.
Process prompt
Sour, spicy and salty tastes are average, so don't overdo each taste to be Henan cuisine? Hot and sour soup? Authentic flavor
Hot and sour tripe soup
Technology: roast: hot and sour.
Ingredients: lamb tripe (200g)
Accessories: Olay tablets (50g) Auricularia auricula (water hair) (20g).
Seasoning: coriander (15g), vegetable oil (100g), monosodium glutamate (2g), starch (pea) (50g), onion (15g), ginger (15g), green garlic (25g).
manufacturing process
1. Shred lamb tripe, magnolia slices and auricularia auricula, then blanch in boiling water.
2. Add oil to the wok, heat it, stir-fry with high notes, boil the stock, add shredded pork, cooking wine, refined salt and monosodium glutamate, skim off the froth, add starch, pour vinegar into the bowl, sprinkle with pepper, garlic sprout and coriander, and pour sesame oil.
Process prompt
Prepare broth1250g.
The taste of dishes
Deep red color, hot and sour soup, soft and smooth belly, delicious in winter.
Four delicious ways of hot and sour belly silk soup,
Recipe introduction: the color is deep red, the soup is hot and sour, the belly is soft and the meat is tender, which is delicious in winter.
material
Ingredients: 200g lamb tripe,
Accessories: 50 grams of Cortex Magnolia Officinalis and 25 grams of Auricularia auricula.
Seasoning: coriander 15g, vegetable oil 100g, monosodium glutamate 2g, pea starch 50g, onion 15g, ginger 15g, green garlic 20g and cooking wine 20g.
working methods
1. Shred lamb tripe, magnolia slices and auricularia auricula, then blanch in boiling water.
2. Add oil to the wok, heat it, stir-fry with high notes, boil the stock, add shredded pork, cooking wine, refined salt and monosodium glutamate, skim off the froth, add starch, pour vinegar into the bowl, sprinkle with pepper, garlic sprout and coriander, and pour sesame oil.