Make ingredients

30g of bean curd, cooked chicken (or ham), mushrooms, cooked lean pork shreds, sea cucumber and squid each15g,

(hen's) egg

1 piece, starch 25g, chopped green onion 3g, soy sauce 1 0g, lard 30g, monosodium glutamate and pepper1g, balsamic vinegar 6g, refined salt 5g and chicken soup 750g.

Production process

1, Cut tofu, mushrooms, sea cucumber and squid into thin filaments respectively, put the cooked shredded pork and cooked shredded chicken into a pot, add chicken soup, refined salt, monosodium glutamate and soy sauce, and bring to a boil with high fire, then thicken the wet starch, and add the broken eggs with low heat.

2. Put pepper, vinegar, chopped green onion and a little lard into the soup bowl. When the egg blossoms float in the pot, they will turn to high fire until the shredded pork rolls up and rushes into the soup bowl.

Practice 2

Sichuan hot and sour soup is sour, spicy, salty, fresh and fragrant. It is made of shredded pork, tofu, winter bamboo shoots and other materials by boiling in clear soup. Drinking after meals has the effect of sobering up, getting rid of boredom and helping digestion. So many people will miss the delicious hot and sour soup when they don't have much appetite.

Make ingredients

30g of tofu, cooked chicken (or ham), mushrooms, cooked shredded pork,

Water-soaked sea cucumber and water-soaked squid each 1 5g, eggs 1 each, starch 25g, chopped green onion 3g, soy sauce10g, lard 30g, monosodium glutamate and pepper each10g, balsamic vinegar 6g, refined salt 5g and chicken soup 750g.

Production process

1. Cut tofu, mushrooms, sea cucumber and squid into thin filaments respectively, put cooked shredded pork and cooked shredded chicken into a pot, add chicken soup, salt, monosodium glutamate and soy sauce, bring to a boil with high fire, thicken with wet starch, and add the broken eggs with low heat;

2. Put pepper, vinegar, chopped green onion and a little lard into the soup bowl. When the egg blossoms float in the pot, they will turn to high fire until the shredded pork rolls up and rushes into the soup bowl.

Production key

Hot and sour soup tastes good or bad, but the most important thing is the ratio of salt, pepper and vinegar.

The proportion of salt in a hot and sour soup can adjust the taste of acid and spicy.

Pepper is the most important raw material. Remember not to let pepper "evaporate" and it will turn into sour soup. The correct time to put it in is when the main ingredient is 9.5 ripe, and turn on the fire 10 second when it is fully cooked. In this way, the spicy taste of pepper will be maintained without leaving its "fishy" smell.

The ratio of vinegar to salt is about 6:5, which is acceptable to the public. If you want something spicy, you can use the ratio of 6:4.

Make ingredients

Pork tenderloin 1 00g, onion1piece, 20 g of auricularia auricula, 2 slices of ginger, 30g of carrot and celery, 2 eggs and 2 parsley.

Material A: 0.5 tsp of salt/kloc-0, 4 tsp of pepper1,6 cups of stock.

Material B: 2 tablespoons of water powder.

Material c: vinegar 1 tablespoon [production process]

Production process

1.Wash pork tenderloin and auricularia, wash carrots and celery, shred them, and blanch them in boiling water;

Wash onion and coriander, peel ginger and cut into powder; Beat the eggs into a bowl and beat well.

2. Pour 2 tablespoons of oil into the pot and cook until fragrant, then add shredded pork, black fungus, carrot and celery, stir-fry until cooked, add material A to boil, add material B to thicken, pour in egg juice and boil, and pour in material C before putting in onion and parsley.

You can change the content according to your personal taste, such as putting shredded tofu (tofu should be blanched first), and southerners can put shredded bamboo shoots and so on. The point is to use bone soup in soup (soup instead of bones). As long as it is authentic, the soup is very fresh without adding chicken essence and monosodium glutamate.

Practice 4

Make ingredients

45g of sea cucumber, 45g of chicken blood and 45g of tofu, 25g of ham, 800ml of clear soup with 5g of coriander, 20g of shredded bamboo shoots, shredded ham and shredded chicken, 10ml of soy sauce and vinegar, 5ml of Shaoxing wine and ginger juice, 6g of monosodium glutamate and refined salt, 8g of pepper noodles and 0/5ml of starch/kloc.

Production process

① Take the washed sea cucumber, chicken blood, tofu and ham, cut them into shreds and put them in a bowl. Remove yellow leaves from coriander, cut into powder and put it on a plate for later use; (2) Put the spoon on the fire and add the clear soup, then add shredded sea cucumber, shredded ham, shredded bamboo shoots, shredded chicken, shredded chicken blood and shredded bean curd, and add soy sauce, vinegar, Shaoxing wine, ginger juice, monosodium glutamate and refined salt. After boiling, skim off the floating socks, pour in water starch, hook them into juice, and serve in a bowl.