Ingredients: Enoki mushrooms, fungus, shiitake mushrooms, carrots, Enoki mushrooms, tofu

Specific production steps:

First: Prepare half a handful of enoki mushrooms, remove the roots, cut into long sections, and break them apart; soak the fungus in advance, then cut into shreds; prepare three shiitake mushrooms, remove the roots, slice them first, and then cut into shreds for later use; carrots Cut into shreds and set aside; cut the soft tofu into shreds and put in water and set aside.

Second: Crack two eggs into a bowl, quickly break them up with chopsticks and set aside. Prepare some coriander and cut it into sections. Prepare a few garlic cloves, cut them into pieces and put them on a plate. Slice the green onions.

Third: Boil water in a pot. After the water boils, add half a spoonful of salt to increase the base flavor. First add the fungus and shiitake mushrooms and blanch them for one minute. Remove them and control the water for later use. Then add shredded tofu and blanch them. Pour it into water to remove the beany smell, then take it out and put it into cold water

Fourth: Pour oil into the pot. When the oil is hot, stir-fry the onions and garlic. After stir-frying, add the fungus, shiitake mushrooms and shredded carrots and stir-fry. Then add boiling water. After the water boils, add shredded tofu and enoki mushrooms.

Fifth: Start seasoning below, add a spoonful of salt, half a spoonful of chicken essence, half a spoonful of thirteen spices, add more pepper, stir evenly, a small amount of light soy sauce, add more balsamic vinegar, stir evenly and bring to a boil over high heat.

Sixth: After boiling, add an appropriate amount of water starch in three batches to thicken the soup. Bring the soup to a thick boil over high heat, then pour in the egg liquid and turn off the heat after the egg drop is set.

Hot and sour soup tips

1) Cut one side of the carrot segment first, and then place it on the chopping board to cut. This will prevent the knife from slipping when cutting into shreds.

2) Cut the tofu into shreds and put it in clean water so that the tofu shreds can spread out easily. Blanch the tofu shreds and put them in cold water to prevent the tofu shreds from sticking together.

3) When thickening, be sure to thicken it three times. This way you can accurately control the thickness of the hot and sour soup and allow the side dishes to float. This way the taste will be better.