Taiwan style hot and sour soup
Taiwan style hot and sour soup
1, starch 25g, chopped green onion 3g, soy sauce 1 0g, lard 30g, monosodium glutamate and pepper1g, baoning vinegar 6g, refined salt 5g and chicken soup 750g.
production process
1. Cut tofu, mushrooms, sea cucumber and squid into filaments respectively, put the cooked shredded pork and shredded chicken into a pot, add chicken soup, refined salt, monosodium glutamate and soy sauce, boil over high fire, thicken with wet starch, and add the broken eggs over low fire.
2. Put pepper, baoning vinegar, chopped green onion and a little lard in the soup bowl. When the eggs float in the pot, they will turn to high heat until the shredded pork rolls up and rushes into the soup bowl. You can add different ingredients according to your taste, such as ham and coriander. )
Exercise 2
Sichuan hot and sour soup is sour, spicy, salty, fresh and fragrant. It is made of shredded pork, tofu, winter bamboo shoots, baoning vinegar and other materials in clear soup. Drinking after meals has the functions of sobering up, relieving boredom and helping digestion. So many people will miss the delicious hot and sour soup when they don't have much appetite.
Make ingredients
Delicious hot and sour soup
Tasty hot and sour soup (14)
30g of tofu, cooked chicken (or ham), mushrooms, cooked shredded pork, egg 1 piece, 25g of starch, 3g of chopped green onion, 0g of soy sauce 1 piece, 30ml of lard, monosodium glutamate and pepper1piece, baoning vinegar15ml, and refined salt.
production process
1. Cut tofu and mushrooms into filaments respectively, put the cooked shredded pork and cooked shredded chicken into a pot, add chicken soup, refined salt, monosodium glutamate and soy sauce, boil over high fire, thicken the wet starch, and add the broken eggs over low fire;
2. Put pepper, baoning vinegar, chopped green onion and a little lard in the soup bowl. When the eggs float in the pot, they will turn to high heat until the shredded pork rolls up and rushes into the soup bowl.
Production key
Hot and sour soup tastes good and bad, but the most important thing is the proportion of salt, pepper and vinegar.
The proportion of salt in hot and sour soup can adjust the taste of acid and spicy.
Pepper is the most important raw material. Remember not to let the pepper "evaporate", it will become sour soup. The correct placing time is when the main ingredient is 9.5% ripe, and when it is completely cooked, turn on the fire 10 second. In this way, the spicy taste of pepper will be maintained without leaving its "fish" smell.
The ratio of Baoning 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.
Exercise 3
Make ingredients
Pork tenderloin 1 00g, onion1,auricularia auricula 20g, ginger 2g, carrot 30g, celery 30g, egg 2g and coriander 2g.
Material A: 1.5 teaspoons of salt, 1/4 teaspoons of pepper, and 6 cups of stock.
Material B: 2 tablespoons gouache.
Material C: 1 tablespoon vinegar [production process]
production process
1. Wash pork tenderloin and auricularia, wash carrots and celery, shred and blanch 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, auricularia auricula, carrot and celery and stir-fry until cooked, add material A to boil, add material B to thicken, add egg juice to boil, add material C, and then add 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 the like. 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.
Exercise 4
Make ingredients
45g of sea cucumber, 45g of chicken blood, 45g of bean curd, 25g of ham, 5g of parsley, 800ml of clear soup, shredded bamboo shoots, shredded ham, 20g of shredded chicken, soy sauce vinegar10ml, 5ml of Shaoxing wine ginger juice, 6g of monosodium glutamate, refined salt, 8g of pepper noodles and 0/5ml of starch/kloc-0.
production process
① Take the washed sea cucumber, chicken blood, tofu and ham and shred them into a bowl. Remove yellow leaves from coriander, cut into pieces and put on a plate for later use; (2) Put a spoon on the fire and add 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 it into juice, and put it in a bowl to eat.