Chowder hot and sour soup food: 2 raw eggs, tofu 1, 4 fresh mushrooms, proper amount of auricularia, carrot 1 root, tomato 1, sausage 1, 2 taro, ginger slices 10g, cassava starch, salt, etc.
Cooking method: Step 1: Clean all foods, cut tofu into half pieces, shred sausages, slice tomatoes, slice Pleurotus ostreatus, shred auricularia, shred carrots, stir-fry sheep liver with ginger, slice garlic, and put them all on a plate for later use. Step 2: Beat two raw eggs into a bowl to make egg liquid for later use. Put cassava starch into a bowl, pour in proper amount of water, and stir it into starch for use.
Step 3: put a little oil in the cold pot, add tomatoes, and the sauce comes out of the hot pot. Then add ginger foam and stir-fry to give fragrance, and add auricularia and shiitake mushrooms and stir-fry. Step 4: Pour in a big bowl of water and bring to a boil. Add some salt and stir well. Step 5: Add carrots, sausages and tofu and cook for 3 minutes, then add 2 tablespoons vinegar, 1 tablespoon soy sauce, appropriate amount of sugar and appropriate amount of black pepper to adjust to your favorite taste. Step 6: After the water is boiled again, pour in the egg liquid and cut it quickly with chopsticks to make the egg soup.
Step 7: Pour the starch again, stir it quickly with chopsticks while pouring it, and hook the starch into the consistency of your favorite thick mortar. Step 8: Add a proper amount of monosodium glutamate and stir well, then put Lai Xiang into the pot. Step 9: The delicious stomach-nourishing chowder is ready, which is especially delicious. Tip: 1. If you like acid, you can add a little more vinegar. If you don't like sweet, you can do without sugar. 2. In the case of thickening water starch, remember to use chopsticks to stir quickly and obliquely to prevent balling.