Sour soup snowflake beef
Material: snowflake beef150g.
Ingredients: lettuce100g, green pepper.
Seasoning: 20g of yellow lantern Chili sauce, 3g of salt, 5g of chicken essence, chicken juice, pumpkin juice, pepper, white vinegar, ginger rice, garlic rice and broth.
Production method:
1. Slice the snowflake beef, shred the lettuce and prepare for pumpkin juice.
2. Put the lettuce into the container and the snowflake beef into the water for later use.
3. Add salad oil, ginger rice, garlic, green and red pepper, yellow lantern sauce and wild pepper and stir-fry into the stock.
4. Add pumpkin juice to taste after boiling. Add the snowflake beef and take it out.
5. Decorate with coriander.
Snow beef should be cooked quickly, not for long. Will affect the taste.
Special sour soup Jingu fat beef
The cooking method of this dish is excellent. Look at the prepared sour soup and stir-fry and show you the fresh ones. Nanjing grandma's sour soup Flammulina velutipes fat beef is unique. Instead of preparing sour soup in advance, this dish has made a characteristic sour taste. The key secret is here. Grandma's Sour Soup Fat Niu's Sour Soup is currently being prepared, and the sour soup that everyone used to cook in a large pot has been changed into a small pot. I broke the stereotype and gained a surprise. Single-boiled sour soup tastes better and tastes better, and beef only needs to be simmered a little.
Ingredients: 350g beef slices, Flammulina velutipes100g, potato flour100g, 2 eggs.
Seasoning: 25g of boiled soybean oil and lard, 3g of green pepper10g, 3g of pepper, 3g of yellow lantern Chili sauce, 3g of onion, 2g of garlic paste, 2g of Jiang Mo, 30g of white vinegar, 5g of salt, 2g of chicken essence and 2g of monosodium glutamate.
Making:
1, fat beef slices, and green and red pepper segments fly into the water respectively, and then take them out and drain them for later use; Beat the eggs into a bowl and stir well to break them up.
2. enlarge the soybean oil and lard in the pot and cook to 40% heat, then pour in the egg liquid.
3. Stir the eggs into small pieces.
4. Add garlic paste, onion, ginger slices, yellow light Chili sauce and pepper to stir fry, then pour 700g chicken soup, add white vinegar, salt, chicken essence and monosodium glutamate to taste, and boil.
5. Add potato flour and Flammulina velutipes, cook for 2 minutes, remove and plate.
6. Boil the soaked beef slices and green pepper in the original soup for 1 min, then pour into the plate, and garnish with a little coriander to serve.
The key to making: fry the eggs first, and then cook the soup, which can make the soup milky white and the dishes taste more fragrant. After the white soup is boiled, the broken eggs can't be caught, which accelerates the cooking speed and increases the edibility of the dishes; You can also choose to fish it out, so that the dishes made are more refreshing. The scraped eggs can be used as employee meals, and mixing with soy sauce and oyster sauce will not cause waste.
Braised beef in sour soup
Materials:
Materials: Material A (cooked beef 30g, auricularia auricula 20g, day lily 20g, tofu 20g, carrot 10g) and raw peanuts 20g.
Seasoning: salt coriander 2g, pepper 10g, aged vinegar 20g, sesame oil 3g, raw chopped green onion 5g, clear soup 150g.
Making:
1, blanching material a ..
2. Set fire to the pan, pour clear soup to boil, add material A, mix salt, pepper, aged vinegar and corn starch into mixed sauce, pour into the pan, add peanuts, continue stirring, and then add chopped green onion and coriander mixed with sesame oil to decorate.
Boiled fat beef in sour soup
The key to this dish lies in the particularly yellow sour soup, and most people really don't know how to cook it.
Ingredients: 300g of fat beef, 200g of Flammulina velutipes, 50g of konjac knot150g, 30g of red pepper ring, 5g of coriander.
Seasoning:
Salad oil 15g, fresh green pepper 5g, special yellow sour soup1g.
Formula of characteristic yellow sour soup:
50g of cooked chicken oil, 80g of Jinguan chili sauce, 20g of wild mountain chili sauce, 30g of Xiaoqing chili ring, chopped coriander 15g, ginger rice and garlic 10g, stir-fry, add 700g of fresh soup, boil, 8g of refined salt, 8g of carved wine, 65438 pepper and 65438 fish sauce.
Production method:
(1) Slice the fat beef with a slicer, blanch it in a boiling water pot until it is broken, and take it out; Flammulina velutipes and konjac are cooked and put at the bottom of the bowl.
(2) Clean the pan, heat it with salad oil, add fresh green pepper to stir fry until fragrant, then add special yellow sour soup to cook it slightly, then remove all the residues (add proper amount of refined salt, pepper, monosodium glutamate and white vinegar to taste), pour in the cooked beef slices, and finally sprinkle with red pepper rings, and the fragrance is overflowing.
Sour soup fat beef roll
We can use this simple method at home. Making a small pot of vegetables is enough for the whole family to have a beautiful meal.
Ingredients: fat beef roll 1 box, Flammulina velutipes 1 handle, garlic, onion, salt, aged vinegar and pepper.
1. Wash and drain the leaves of water lily, pickle with pepper, chop the millet pepper and ginger garlic, and cut the onion into sections for later use.
2. Oil the hot pot, add ginger, garlic, pickled pepper and millet pepper, and stir-fry the sauce until it is golden.
3. Add a big bowl of broth. After the fire boils, add a small amount of pickled pepper water, vinegar and salt to make the soup sour and spicy.
4. Boil Flammulina velutipes until soft, and press out the bottom of the bowl.
5. Then add the fat beef slices and cook until the color changes. Pour the soup into a large bowl filled with Flammulina velutipes.
6. Sprinkle with minced garlic and chopped green onion. Take another oil pan, heat 2 tablespoons of oil until it smokes, and then pour it.
Sour soup Sam sun sea eel balls
Eel with pork belly, made into meatballs and boiled in sour soup, directly upgraded this dish to a higher level. Many people don't know that it can be eaten like this. Friends who open restaurants and learn to cook can do it. Maybe it will be your main course.
Raw materials:
One eel (about 1000g), fresh shrimp 100g, pork belly 200g, leek powder 2g, millet pepper ring 3g.
Seasoning:
Material A (500g clean water and 4g refined salt)
Sesame oil 10g, salt 10g, dry starch 60g, sour soup 800g, pepper 2g and monosodium glutamate 5g.
Exercise:
1. Kill the sea eel, scrape out the minced fish with a knife, put it in a basin, and add the material A into the minced fish five times. After each addition, stir hard in one direction by hand to make the fish foam violently, then add starch and stir evenly until the minced fish can be kneaded into particles and put into water to float.
2. Wash the shrimps and chop them into mud; Chop pork into minced meat, put it in a bowl, add 2g of refined salt and1.5g of monosodium glutamate, stir well, and knead into small stuffing pills.
3. Put the wok on medium fire, fill it with clear water, grab the fish paste with your left hand and spread it on your palm, then pick a stuffing with your right hand, pinch it with your left thumb and forefinger, wrap the stuffing with the fish paste, squeeze it from your fingers into fish balls wrapped in your heart, scoop it into the pot with a spoon, so that the fish balls float on the water, then boil it with strong fire, and take it out and put it into a soup bowl after cooking.
4. Take another pot, put it on the fire, pour the sour soup, add monosodium glutamate and refined salt to boil, skim the foam, put it in the soup bowl, and sprinkle with a little leek powder, millet pepper rings, pepper and sesame oil.
note:
1. The fish used to make fish balls must be fresh. The success or failure of fish balls mainly depends on the freshness and fiber of fish.
2. Grasp the proportion of fish, salt and water. If there is too little salt and water, the fish paste will be sticky and the soup will be turbid. On the contrary, the fish balls will harden and sink to the bottom and will not float.
3, stir with dry starch, fish balls are tough and elastic, such as stirring with water starch, soft and tender, slightly less elastic.
Sour soup paste ball
I remember that many main restaurants sell it as the main course of the main package, with very good profits and good reputation.
Ingredients: Jiangtuan 1 strip weighs about 750g.
Ingredients: tomato 250g, celery yellow 1 5g, green pepper10g, pepper10g, garlic slices10g, lemon1piece, onion ginger10g, chicken soup/0g.
Seasoning: white vinegar 10g, white wine 5g, salt 4g, monosodium glutamate 3g, pepper 2g, chicken essence 4g, sauerkraut juice 5g, tomato sauce 10g and salad oil 20g.
Making:
1. Slaughter and clean the paste balls and cut them into thin slices. Add onion and ginger to the bottom of the pot, stir fry the fish bones, add a little white wine, and cook the chicken soup for about 5 minutes on medium heat until the soup is milky white, and remove the residue. Slice the tomatoes. Sliced tofu with inner fat.
2. Put the base oil in the pot and heat it to 60% heat. Add 200g of wild pepper, garlic slices, tomato sauce and celery, stir-fry in Huang Lue, pour into 1 cooked fish soup, cook for 5 minutes, then add sauerkraut juice, salt, chicken essence, monosodium glutamate, pepper and white vinegar, and cook for 3 minutes on low heat.
Features: Fish is tender, salty and sour, red and attractive, rich in nutrition, and it is also a soup and a dish.
Braised mandarin fish in sour soup
This dish gives full play to tradition and innovation.
Ingredients: osmanthus fish 1000g.
Ingredients: 20g of red pepper, 0g of lotus root 1 0g, 0g of sauerkraut 1 0g, fermented bean curd10g, ginger10g, garlic10g, 30g of yellow pepper and bell pepper10g.
Seasoning: chicken essence 5g, sugar 3g, peanut butter 50g, Lee Kum Kee sand tea sauce 50g, Lee Kum Kee God oyster sauce 10g, Lee Kum Kee pure sesame oil 10ml, salad oil 50ml.
Production method:
1. Cut the yellow tribute pepper, lantern pepper and millet pepper into pieces and mix them into the Chili sauce.
2. Stir-fry rapeseed oil, ginger slices and Chili sauce in a hot pot.
3. Add broth, soak red pepper, soak lotus root, soak sauerkraut, boil over high fire, and season.
4. Bone the mandarin fish, slice it and put it on a plate.
5. Prepare a taste dish (peanut butter and Lee Kum Kee pure sesame oil are mixed evenly and diluted into sesame sauce dipping juice, and Lee Kum Kee sand tea sauce and Lee Kum Kee oyster sauce are mixed and diluted into sand tea sauce dipping juice) and serve.
Features: traditional Chinese cabbage, new taste of sour soup.
Fish slices in sour soup
Clever use of kimchi, sour soup on the spot
The Chaozhou pickle emperor used in this dish is imported from Guangzhou and pickled with mustard which is unique to Chaoshan area as the main material. Golden color, salty with acid, can be eaten raw, fried, soup. Purchase price/kloc-0.05 yuan/piece, including 40 bags, each weighing about 320g. This dish is mainly made of pickles, sour radishes and wild peppers. After frying in the pan, add the soup to boil. The boiled soup is salty, slightly sour and slightly fragrant, with a special taste.
Primary processing:
1. Slaughter and wash the herring, chop off the head and tail, remove the spine, cut the fish into thin slices, wash them in running water for 30 minutes, take them out and drain them, and then put them in a basin after absorbing the surface moisture with a towel. Add salt160g, monosodium glutamate100g, 50g of high-alcohol liquor and 5.5g of clean water per10kg of raw materials.
2. Slaughter and clean the crucian carp (10 kg), put the fish head and bones * * * 1 0 kg made in step1into 50% hot oil, fry until the surface is golden, take out and drain. Leave the base oil in the pot and heat it to 40% heat. Stir-fry 100g onion and ginger, add oil crucian carp, fish head and fish bones, pour in 60kg boiling water, cook until thick white fish soup, turn off the fire and remove residues for later use.
Take food processing as an example:
1, Chaozhou pickle emperor 100g slice, cut 30g sour radish into thick strips, fly with 30g Flammulina velutipes, remove and drain.
2. Heat the bottom oil in the pot to 40% heat, add 5g of garlic and 5g of pepper to stir fry, and add soaked Chaozhou pickles, sour radish and Flammulina velutipes to stir fry.
3. Rush into 600g of fish soup, bring it to a boil, and remove all the auxiliary materials from the bottom.
4. Add 65 grams of white vinegar, 5 grams of monosodium glutamate and 5 grams of chicken essence to the original soup, then put the fish fillets in the pot and cook them, and then pour them into the plate.
5. Spray 10g red oil and 3g rattan pepper oil on the surface, and pour in hot oil to stir fry.
Fish slices in casserole sour soup
Everyone must be familiar with sour soup dishes, but our signature dishes are very distinctive, because we use three different seasonings, namely yellow light Chili sauce, Sichuan pickles and Sichuan pickled radishes, which make the finished products sour and refreshing and layered.
Raw materials: grass carp 1 (weighing about 750g), mung bean sprouts100g.
Seasoning: 50g of yellow light Chili sauce, 50g of Sichuan cuisine, 50g of Sichuan pickled radish, 50g of broth, 3g of onion oil10g, 3g of monosodium glutamate, and material A (5g of salt and monosodium glutamate, 50g of onion Jiang Shui and 30g of sweet potato powder).
manufacture
1. After the fish is slaughtered, take the meat, cut it into two pieces with a thickness of 0.2 cm, rinse it with clear water for 30 minutes, suck up the water, add material A, mix well and stir in one direction.
2. Put the yellow light Chili sauce, Sichuan pickles and Sichuan pickled radishes into a pulverizer, fully crush them, pour them into a casserole, add the broth to boil, simmer for 5 minutes on low heat, filter out impurities, add fish fillets, cook them on low heat until they are 70% cooked, take them out with a colander, add mung bean sprouts, add fish fillets, season them with monosodium glutamate after boiling, pour in scallion oil, and turn off the fire to serve.
Judge's comment: Very suitable for autumn and winter promotion. After the three kinds of sour seasonings are crushed, it is best to stir fry them with cooked lard, which can release the sour taste and refreshing feeling of the dishes to the greatest extent.
Abalone slices in sour soup
There are many ways to make abalone. Abalone in clear soup is one of the top ten famous dishes in Henan. This dish is based on Luoyang water mat, created with live abalone, and combined with the production method of Guizhou sour soup dish. The hot and sour dishes can stimulate appetite and better reflect the taste of the dishes.
Ingredients: 3 live abalones (8 abalones), fresh Flammulina velutipes and tomatoes100g, and 50g red pepper.
Seasoning: 5g of white pepper, 3g of salt, 200g of clear soup, 2g of chicken juice, 4g of chopped green onion and millet pepper rings, 5g of salad oil.
Making:
1. Slice the live abalone; Blanch tomatoes with boiling water, peel and cut into pieces; After the seeds of red pepper are removed, 50 grams of clear soup is added and beaten into red pepper juice with a juicer.
2. White pepper is boiled into pepper water with clear water, and impurities are cleaned with fine gauze, leaving pepper water.
3. Blanch the fresh Flammulina velutipes and put it into the bottom; Blanch the abalone slices and put them on the Flammulina velutipes.
4. Add salad oil to the pot, stir-fry tomatoes, add red pepper juice, and add broth and salt. Use the remaining seasoning to make a hot and sour sauce, pour it on the dish, sprinkle with chopped green onion and millet pepper rings.
Xin sour soup fat sheep
This sour soup fat sheep has added a new sauce, which is the following Sichuan sesame oil. Without the oil below, the soul of this dish is lost, and more than half of the flavor is missing.
This dish is a little different from other sour soup dishes. Fat sheep is boiled with Sichuan pickles, Guizhou sour soup, white vinegar and Sichuan sesame oil. The soup is bright red and spicy, bringing unique new taste to guests.
raw material
Ingredients: 300g of fat sheep, 50g of fresh bamboo shoots, 50g of white mushrooms and 50g of Flammulina velutipes.
Seasoning: Sichuan sesame oil, Sichuan pickled vegetable diced, Sichuan sister Guizhou red sour soup 50g each, broth 600g, millet pepper powder 20g, white vinegar 20g, chicken juice 5g, salt 5g, monosodium glutamate 5g, pepper oil 15g.
process flow
1. Fat sheep are frozen in the refrigerator and sliced with a slicer; Fresh bamboo shoots are cut into wickers;
3. Put Sichuan sesame oil into the pot, heat it to 40%, add Sichuan diced pickles and millet pepper powder, stir fry over medium heat, add seasonings except pepper oil, boil over high fire, add fat sheep slices, soak and cook over low fire until the meat quality is mature, and take out the pot and pour into a container with side dishes;
4. put pepper oil in the pot. when it is 80% hot, pour it on the dish.
Sichuan sesame oil:
1. Soak dried chili in water 1 day, take out and chop into paste;
2. Put 65,438+00 kilograms of rapeseed oil and salad oil into a pot, and when it is heated to 30%, add 500 grams of Chili sauce, 20 grams of spices (cardamom, cinnamon and pepper, 65,438+00 pieces of fragrant leaves, 65,438+00 grams of Rhizoma Kaempferiae, citronella, Lithospermum and Amomum tsaoko.
Sour soup mutton
This method is a home-cooked version, so friends at home don't have to go to so much trouble as the above method. It tastes delicious according to the following method, and there is no soup left at last.
Raw materials:
Fresh fat sheep roll, celery, Flammulina velutipes, black fungus, green and red beauty pepper rings, homemade sour soup, pepper powder, garlic rice.
Method:
1. Wash Flammulina velutipes, Auricularia auricula and celery, and change the knife and blanch for later use;
2, fat sheep boiling water for use;
3. Boil the sour soup in the pot, add Flammulina velutipes, Auricularia auricula and fat sheep and cook until it tastes good. After taking out the pot, put it into a container, sprinkle with green and red pepper rings, garlic and fresh peppers, and pour in hot oil.
Sour soup liangwa
The most important thing in cooking this dish is the secret sauce, which is kept secret by many hotel chefs. Let's tell him about its formula and manufacturing technology. It is absolutely right for you to meet your friends. The following production alone saved thousands of dollars for friends who want to learn this technology.
Raw materials:
Bullfrog1000g.
Accessories:
40g of lettuce, 40g of Pleurotus eryngii slices, 30g of cucumber, 30g of lettuce, 30g of sour radish slices and 30g of pickled cabbage slices.
Seasoning:
50g of white vinegar, 30g of self-adjusted acid water, 30g of fermented grains (with rice), 20g of homemade Chili sauce, 8g of Merlot Chili sauce, 5g of millet Chili rings and chili granules10g, 5g of garlic10g, 5g of ginger slices, 5g of pepper, 2g of pepper and 2g of white sesame.
Making:
1. The bullfrog is slaughtered. After peeling, things in the vertical direction are split in two, and washed clean for use.
2. Wash the cucumber, plan it into pieces about 8 cm long, and put it in the bottom of the container with lettuce.
3. Heat the bottom oil in the pot to 40% heat, add garlic seeds and ginger slices to saute until fragrant, add 10g pepper, millet pepper rings and 10g pepper granules, saute until fragrant, and rinse with clear water 1750g.
4. Add homemade spicy sauce, Merlot spicy sauce and fermented grains (to make the spicy and sour taste in the finished dishes more gentle and harmonious), add white vinegar and self-adjusting acid water (10g citric acid and 15g maltose are mixed in a bowl, then poured into boiling water and stirred evenly), then boil, and add sour radish slices, pickled cabbage slices and pickled cabbage slices.
5. Then boil the cleaned bullfrog for 2 minutes, and then pour it into the plate with lettuce and cucumber slices.
6. Heat the red oil in the pot to 70% heat, add 5 grams of millet spicy ring, green pepper, pepper and white sesame seeds, and pour into the plate.
Homemade Chili sauce:
Add 30kg of salad oil to the pot, heat it to 40%, add 2kg of rock sugar to boil, then add 1 kg of garlic and ginger slices, stir-fry for 20 minutes until red oil is produced, add150g of dried red pepper and 200g of pepper, and continue to stir-fry for about 10.
There are two kinds of sauces that are spicy:
Sour soup was prepared with self-adjusted sour water, white vinegar, homemade Chili sauce, Merlot Chili sauce, wild Chili, distiller's grains, sour radish and so on. The bullfrog soaked it and boiled it. The product has bright red color and sour and fragrant taste.
Miaoxiang sour soup salmon leg
This ethnic sour soup frog leg has a unique flavor. Just listening to the name is enough to attract diners. Conditional food can be eaten like this, and hot pot can be burned after eating, which is simply beautiful.
Ingredients: bullfrog 125g.
Ingredients: 50 grams of green pepper, 50 grams of red pepper, 50 grams of pickled pepper, 30 grams of ginger, 30 grams of garlic, 45 grams of yellow hot sauce and 50 grams of sauerkraut.
Seasoning: chicken powder 12g, oyster sauce 15g, broth 800g, salt 10g, monosodium glutamate 10g, white vinegar 150g.
Production method:
1. Slaughter the bullfrog, wash it and rinse it until it becomes discolored.
2. Stir-fry ginger and garlic with rapeseed oil, add hot sauce and season with broth.
3. Put the washed bullfrog blocks into the pot and cook for 5 minutes, then collect the juice on high fire.
4. put white vinegar before the pot and put it on the plate.
Features: the soup is yellow and thick, sour and delicious, and the frog meat is smooth and tender, with endless aftertaste.
Sour soup sparerib pot
Are the ribs still fried in brown sauce? You can also eat like this. Adding sauerkraut and soaking rice in light soup can make you satisfied.
Ingredients: 500g sparerib, 200g tomato, 0/00g sauerkraut/kloc-,20g onion and ginger slices, 35g cooking wine, appropriate amount of salad oil, 25g salt, 25g chicken powder for seasoning, 20g white pepper and appropriate amount of coriander.
Primary processing:
1. Wash the spareribs, cut them into mahjong tiles with uniform size, put them in a cold water pot, add 20g of onion, 20g of ginger slices and 35g of cooking wine to boil, then heat them with low fire for 5 minutes, then take them out and rinse them off.
2. Wash the tomatoes, blanch them with hot water and cut them into dices; Wash sauerkraut with clear water and cut it into 3 cm long sections.
3. Add salad oil to the pot, and when it is heated to 50%, add sauerkraut and diced tomatoes, stir-fry until all diced tomatoes become paste, add ribs and bone soup (not cooked), bring to a boil over high heat, reduce the heat for 40 minutes, add salt and chicken powder to taste, and sprinkle with white pepper to remove from the heat.
Sour soup huajia
Make the flower nails into sour soup dishes, and you must try what you haven't eaten. This is not only time-saving, but also particularly creative. Many people say it's better than spicy flowers.
Take food processing as an example:
1, blanch the flower shell in boiling water until it is just opened, take it out and rinse it for use.
2. Add lard and rapeseed oil to the pot and heat it to 70%. Pat garlic and tomato slices, stir-fry until the juice and sand turn over.
3. Add broth and sour soup to boil, add chicken essence, monosodium glutamate, shrimp powder and Chili powder, pour in the pre-cooked flower buds, thicken them with strong fire, add 2 grams of litsea cubeba oil, and pour them into a square deep dish to serve.
Sour soup three-mixed pot
This sour soup three-miscellaneous pot blends various cuisines. Sour soup is not uncommon and can be seen everywhere, but it needs the imagination of the chef to give a dish new meaning. The main ingredients of this dish are chicken offal, cooked pork belly strips and large intestine blocks. It is refreshing and sour, and it is worth a try.
raw material
Main ingredients:
300 grams of chicken offal, 300 grams of cooked pork tripe and 300 grams of cooked pork intestines.
Accessories:
50g of tomato slices and soybean sprouts, 30g of ginger slices, scallion and garlic cloves, 20g of golden hooks and 6 plates of seasonal vegetables.
Seasoning:
Material A (five grams of spiced powder, five grams of pepper powder, eight grams of chicken essence, four grams of monosodium glutamate, soy sauce and sugar10g, cooking wine15g, aged vinegar and salt 20g) contains 50g of cooked lard, 25g of rapeseed oil100g, red oil and Kaili red sour soup.
Production steps
1, boil cooked lard to 60% heat, add ginger slices, chopped green onion and garlic cloves and stir-fry until fragrant;
2. Add sour soup to boil, add tomato slices, bean sprouts, gold hooks and material A to taste, and light the table;
3, eat three miscellaneous things first, then cook and dip in the ingredients.
Dip:
2 grams of cooked Chili noodles, 3 grams of crushed Xanthium sibiricum root, fermented soybean, crisp soybean and soy sauce, 0/0 gram of tofu, 0/0 gram of refined salt, monosodium glutamate, coriander powder, Jiang Mo and chopped green onion (one serving).
Kaiwei cold dish sour soup
This dish is the only sour soup cold dish in this paper, or a vegetarian dish, which is unique. Friends who love vegetarian dishes can put it on your cold dish menu. Although this dish is simple and vegetarian, it is a very popular dish in restaurants. You can try if you don't believe me.
This kind of sour soup is mostly used for some semi-soup-style hot and sour cold dishes, such as hot and sour buckwheat noodles, hot and sour chicken, hot and sour crisp tips and so on.
Raw materials: Qingmei Pepper Festival 1000g, Xiaomi Spicy Festival 100g, garlic cloves 500g, ginger slices 150g, lemon cubes 250g, onion cubes 200g, cucumber cubes 100g, chicken essence 20g and monosodium glutamate/kloc-.
Method:
Pour all the above raw materials into a soup bucket, boil with strong fire, turn to low heat 15 minutes, cool off the fire, and filter off the residue.
Description: When cooking with this sour soup, you can add proper amount of vinegar and salt according to the requirements of diners, and you can also add sesame oil and red oil as needed.
Example: Crispy soup.
Method: Tear off the tender tip of papaya, cut it into pieces, soak it in boiling water, take it out and let it cool. When serving, sprinkle with sour soup and millet spicy festival, and finally sprinkle with a little sesame oil to serve.
Hongfan sour soup
The sour taste of this sour soup is natural, represented by tomato fish. Some chefs also add Thai spicy chicken sauce to taste during the production process, in order to make the taste stronger.
Ingredients: tomato 2000g, tomato sauce 350g, spicy chicken juice150g, red Zhejiang vinegar150g, ginger slices100g, fresh soup 5000g, chicken oil 250g and salad oil100g.
Method:
1. Put the tomatoes in a boiling pot, blanch them, take them out of the pot, peel them, and replace them with diced ones.
Description: This soup has bright red color and mellow sour taste, and is suitable for cooking fish dishes and beef tenderloin. Be sure to add fresh soup when making, otherwise it will be light; And vinegar should use red Zhejiang vinegar. Because this sour soup is usually eaten with soup and juice after cooking, it is not advisable to use too much oil when frying.
For example: tomatoes and yellow sand fish
Method:
1. Cut the cleaned yellow sand fish into thin slices, divide them according to the size, and then put them in a fresh soup pot with good taste and soak them thoroughly.
2. Cook an appropriate amount of sour soup in the pot, add the fish fillets and adjust the taste with salt, monosodium glutamate, chicken essence and white sugar, and simmer for about 1 minute until cooked.
Sour Soup jiaozi
There is a traditional way to eat jiaozi in Guanzhong, Shaanxi. Sour soup and spicy oil add to the bowl, which is a special taste. Friends who have been to Xi 'an must be particularly impressed. Shaanxi people like to eat hot and sour food as Sichuan people do. Look at the following practice, which is very suitable for reference when eating jiaozi at home.
Ingredients: flour (white flour), leek, meat, chopped green onion, ginger, sesame oil, salt, monosodium glutamate, pepper, thirteen spices, shrimp skin, coriander, laver, balsamic vinegar, soy sauce, Chili oil and chicken essence.
Practice: 1 Mix the dough first, and make up the dough two or three hours in advance, so that the packaged jiaozi will be firm. Mix the flour according to the ratio of 1 kg flour and1200g water, depending on the flour. In short, flour is not easy to be too hard. Knead the dough for more than three times until it feels smooth and soft.
2. The second is stuffing. Take jiaozi as an example, and the rest are similar. According to the ratio of 1: 1, add eggs 1 piece, chopped green onion, Jiang Mo and sesame oil to the stirred meat stuffing and leek, add about 50g of stock, or replace it with the same amount of water. Then add salt, monosodium glutamate, pepper, thirteen incense and so on. Stir in the same direction until the filling absorbs water.
I won't say much about going to jiaozi. This is definitely not a problem for you. I'll tell you a jargon-cover the pot and cook.
The last item tells you that making sour soup is very particular. To make Shaanxi sour soup, shrimp skin, coriander, chopped green onion and laver are indispensable. Take half a catty of jiaozi as an example. Take more than 0/0g of salt/kloc-0, a little monosodium glutamate, balsamic vinegar [be sure to use balsamic vinegar, otherwise it will go bad]15g, a little soy sauce, 20g of chili oil, and a little chicken essence. Add shrimp skin, coriander, chopped green onion and laver as the base material, wash it with jiaozi soup, take it out and put it into jiaozi. A bowl of delicious jiaozi is in front of you.
look worried and depressed
People who love noodles will never let go of this simple and delicious food. Troubled students have a bowl of this, which is delicious and appetizing.
Practice: 1, when it is 60% hot, put chopped green onion, ginger, minced garlic, pepper and oil into the pot, fry lightly, saute for a while, add vinegar and stir-fry for three times according to taste. When the oil temperature rises to 90%, add a proper amount of water (broth is better) and salt. After boiling, add a little monosodium glutamate, stir and turn off the heat;
2, sour soup out of the pot; 3, then below, clear soup to cook; 4. After the noodles are cooked, remove them, pour in the sour soup and add a little red oil.