Are you worried that the restaurant has no customers and no special main dishes? Do you think that eating at ordinary times has no appetite and the method is too simple? Then you must read this cookbook article, starting with the following five methods of sour soup beef. Any one is very delicious, especially for dinner and dinner with guests.

sour soup snowflake beef

ingredient: 151g of snowflake beef.

ingredients: 111g lettuce, green pepper.

seasoning: 21g of yellow lantern Chili sauce, 3g of salt, 5g of chicken essence, chicken juice, pumpkin juice, wild pepper, white vinegar, ginger rice, garlic rice and stock.

Production method:

1. Slice the snowflake beef for later use, shred the lettuce and prepare the pumpkin juice.

2. Lettuce is put into the dish, and snowflake beef is put into the water for later use.

3. add salad oil, ginger rice, garlic, green pepper, yellow lantern sauce, wild pepper, stir-fry and pour into the stock.

4. Bring to a boil and add pumpkin juice to taste the salt. Add the snow beef and take it out of the pan.

5. garnish with coriander.

Snow beef should be made quickly, not cooked for a long time. Will affect the taste.

special sour soup, golden mushroom and fat beef

The cooking method of this dish is remarkable. You can see more prepared sour soup and cooking dishes, and show you something new. Nanjing grandma's sour soup Flammulina velutipes fat beef is unique. This dish did not go to prefabricate sour soup in advance, but it made a characteristic sour taste. The key secret is here. Grandma's sour soup fat beef's sour soup is currently prepared, which changed the sour soup that everyone used to cook in a large pot into a small pot. It broke the stereotype and gained a surprise. The single-cooked sour soup tastes better and tastes better, and the beef only needs to be slightly simmered.

raw materials: 351g fat beef slices, 111g Flammulina velutipes, 111g potato flour and 2 eggs.

seasoning: 25g of self-cooked soybean oil and lard, 11g of green pepper, 3g of wild pepper, 3g of yellow lantern Chili sauce, 3g of onion, 2g of garlic paste, 2g of Jiang Mo, 31g of white vinegar, 5g of salt, 2g of chicken essence and 2g of monosodium glutamate.

Production:

1. Fly the fat beef slices and green pepper segments separately, take them out and drain them for later use; Knock the eggs into the bowl and mix well to break up.

2. Boil the self-boiled soybean oil and lard to 41% heat, and pour in the egg liquid.

3. Stir-fry over low heat until the eggs are broken.

4. Add garlic paste, onion slices, ginger slices, yellow lantern Chili sauce and wild pepper to stir-fry until fragrant, then pour 711g of chicken soup, add white vinegar, salt, chicken essence and monosodium glutamate to taste, and bring to a boil.

5. Add potato flour and Flammulina velutipes, simmer for 2 minutes, remove and plate.

6. Put the soaked beef slices and green and red peppers into the original soup and cook for 1 minutes. Take the pan and pour it into the plate. Decorate the surface with a little coriander segments and serve.

key to production: fry the eggs first, and then boil the soup, which can make the soup milky white and make the dishes taste more fragrant. After boiling the white soup, the broken eggs can not be fished, which speeds up the cooking and increases the edibility of the dishes; You can also choose to fish out, so that the finished dishes are more refreshing. The fished broken eggs can be used as employee meals, and mixed with soy sauce and oyster sauce will not cause waste.

stewed beef in sour soup

Material:

Ingredients: A (31g of cooked beef, 21g of auricularia auricula, 21g of day lily and tofu, 11g of carrot), 21g of raw peanuts.

seasoning: 2g of salt and parsley, 11g of pepper, 21g of aged vinegar, 3g of sesame oil, 5g of raw flour and chopped green onion, and 151g of clear soup.

production:

1. blanch material a.

2. ignite the pan, pour the clear soup to boil, add the material A, stir the salt, pepper, aged vinegar and cornstarch into a mixed sauce, pour it into the pan, add peanuts, continue stirring, and then add chopped green onion and coriander mixed with sesame oil for decoration.

The key to cooking fat beef with yellow sour soup

The special yellow sour soup is the key to this dish. Most people really don't know how it is made.

raw materials: 311g of fat beef, 211g of Flammulina velutipes, 151g of konjac knot, 31g of bright red pepper ring and 5g of coriander.

Seasoning:

15g salad oil, 5g fresh green pepper, and 1 special yellow sour soup.

Special yellow sour soup formula:

51 grams of cooked chicken oil, 81 grams of golden crown Chili sauce, 21 grams of wild pepper paste, 31 grams of Xiaoqing red pepper ring, 15 grams of minced parsley and coriander respectively, 11 grams of ginger rice and garlic rice respectively, add 711 grams of fresh soup to boil, use 8 grams of refined salt and Huadiao wine respectively, and 12 grams of pepper and fish sauce respectively.

Production method:

(1) Slice the fat beef with a slicer, blanch it in a boiling water pot until it breaks, and take it out; Flammulina velutipes and konjac are boiled and put at the bottom of the bowl.

(2) Clean the pan, heat it with salad oil, add fresh green pepper and saute until fragrant, then add special yellow sour soup and cook it a little, then remove all the residue (add proper amount of refined salt, pepper, monosodium glutamate and white vinegar to correct the taste), pour in cooked beef slices, and finally sprinkle with red pepper rings and fragrant.

Sour Soup Fat Beef Roll

We can use this simple method at home. One dish is cooked in a small pot, which is enough for the whole family to have a nice meal.

ingredients: 1 boxes of fat beef rolls, 1 handfuls of Flammulina velutipes, garlic, onion, salt, aged vinegar and pepper.

1. Wash and drain the golden needle shavings, pickle peppers, millet peppers, ginger and garlic, and cut the onions into sections for later use.

2. Oil a hot pan, add minced ginger and garlic, pickled pepper, millet pepper and sauce and stir-fry until the pan is golden.

3. Add a large bowl of broth. When the fire boils, add a little pickled pepper water, vinegar and salt to make the soup sour and spicy.

4. Boil the Flammulina velutipes until soft, and press out the bottom of the bowl.

5. Add the fat beef slices and cook until the color changes. Pour the soup into a big bowl with Flammulina velutipes.

6. Sprinkle with minced garlic and chopped green onion. Take another oil pan and burn 2 spoonfuls of oil until it smokes, then pour it on.

Sour Soup Sanxian Sea Eel Pill

Eel with pork belly is made into meatballs and boiled in sour soup, which directly upgrades this dish. Many people don't know that it can be eaten like this. Friends who run restaurants and learn to cook can make it, and it may become your own main dish.

raw materials:

one moray eel (about 1,111g), 111g of fresh shrimp, 211g of pork belly, 2g of minced leek and 3g of millet pepper rings.

seasoning:

material a (511g of clean water and 4g of refined salt)

11g of sesame oil, 11g of refined salt, 61g of dried starch, 811g of sour soup, 2g of pepper and 5g of monosodium glutamate.

Practice:

1. Kill the sea eel, scrape out the minced fish with a knife, put it into a basin, and add the material A into the minced fish for five times. After each addition, stir vigorously in one direction with your hands to make the fish bubble up vigorously, then add starch and mix well until the minced fish can be kneaded into pellets and put into water to float.

2. Wash the shrimps and chop them into mud; Chop the pork into pieces, put them in a bowl, add 2 grams of refined salt and 1.5 grams of monosodium glutamate, stir well, and knead them into small stuffing pills.

3. Put a wok on a medium fire, fill it with clear water, grab the minced fish with your left hand and spread it on the palm of your hand, and put a stuffing into it with your right hand. Then pinch it with your left thumb and forefinger, wrap the stuffing with minced fish, squeeze it through your fingers, and scoop it into the wok with a spoon, so as to make fish balls floating on the water. Then, boil them on high fire and cook them.

4. Take a separate pot, put it on a high fire, pour in the sour soup, add monosodium glutamate and refined salt, boil, skim off the foam, put it in a soup bowl, and sprinkle with a little leek powder, millet pepper rings, pepper and sesame oil.

Note:

1. Fish balls must be fresh. The success or failure of fish balls is mainly determined by the freshness of fish and the 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, the fish balls are tough and elastic. If stir with water starch, they are soft and tender, but the elasticity is slightly poor.

Sour Soup Jiangtuan

I remember that many main restaurants sell it as the main dish of the main set meal, with very good profit and good reputation.

ingredients: 1 pieces of Jiangtuan weighing about 751g

ingredients: 251g of tomatoes, 15g of celery yellow, 11g of green and red peppers, 11g of wild peppers, 11g of garlic slices, 1g of lemons, 11g of onion and ginger, 1111g of chicken soup and 1 boxes of tofu with fat inside.

seasoning: 11g of white vinegar, 5g of white wine, 4g of salt, 3g of monosodium glutamate, 2g of pepper, 4g of chicken essence, 5g of sauerkraut juice, 11g of tomato sauce and 21g of salad oil.

Production:

1. Slaughter and wash the Jiangtuan and cut it into thin slices. Stir-fry onion and ginger in the bottom of the pot, stir-fry fish bones, add a little white wine, and cook chicken soup for about 5 minutes on medium heat until the soup is milky white and dregs are removed. Slice tomatoes. Sliced tofu with internal fat.

2. Heat the base oil in the pan to 61% heat, stir-fry wild pepper, garlic slices, tomato sauce, 211g tomato and celery Huang Lue, pour the boiled fish soup in 1, boil for 5 minutes, then add sauerkraut juice, salt, chicken essence, monosodium glutamate, pepper and white vinegar, add the fish fillets with inner fat and cook for 3 minutes.

characteristics: the fish is fresh and tender, salty and sour, bright and attractive, rich in nutrition, and it is also a soup and a dish.

Braised mandarin fish in sour soup

This dish brings tradition and innovation into full play.

ingredient: 1,111g osmanthus fish.

ingredients: 21g of red pepper, 11g of lotus root, 11g of pickled cabbage, 1 piece of fermented bean curd, 11g of ginger, 11g of garlic, 31g of yellow pepper, 11g of lantern pepper, 15g of millet pepper, 3g of shallot, 1g of finger pepper, 3g of lemon and 751ml of stock.

seasoning: 5g of chicken essence, 3g of sugar, 51g of peanut butter, 51g of Lee Kum Kee sand tea sauce, 11g of Lee Kum Kee God oyster sauce, 111ml of Lee Kum Kee pure sesame oil and 51ml of salad oil.

Production method:

1. Cut the yellow tribute pepper, the lantern pepper and the millet pepper into pieces and mix them into Chili sauce.

2. Stir-fry rapeseed oil, ginger slices and Chili sauce in a hot pot.

3. add red pepper, lotus root and pickled cabbage to the soup stock, bring it to a boil with high fire, and season it.

4. Bone-removed mandarin fish, slice and plate.

5. Prepare a dish (peanut butter and Lee Kum Kee pure sesame oil are mixed evenly, and diluted into sesame sauce dipping juice; Lee Kum Kee sand tea sauce is mixed evenly with Lee Kum Kee oyster sauce, and diluted into sand tea sauce dipping juice), and serve.

features: traditional cabbage, new taste of sour soup.

Fish slices in sour soup

Clever use of pickles to adjust sour soup on the spot

Chaozhou pickles used in this dish are imported from Guangzhou, and pickled with big mustard unique to Chaoshan area as the main material. It is golden yellow in color, salty and sour, and can be eaten raw, fried and made into soup in various ways. The purchase price is 115 yuan/piece, including 41 bags. This dish is mainly made of pickles, sour radish and wild pepper. After frying in the pot, add soup to boil. The boiled soup is salty and slightly sour, with a faint fragrance and a very special taste.

Primary processing:

1. Slaughter and clean herring, chop off the head and tail, remove the spine, slice the fish into thin slices, rinse them in a trickle for 31 minutes, take them out and drain them, absorb the surface moisture with a towel, then put them into a basin, and add 161 grams of salt, 111 grams of monosodium glutamate, 51 grams of high-alcohol liquor and 5.5 kilograms of clean water to every 11 kilograms of raw materials, and then make them stronger in one direction.

2. kill and clean the crucian carp, put it into 51% hot oil together with the fish head and bones ***11 kg produced in step 1, fry until the surface is golden, and take out and drain. Leave the bottom oil in the pan and heat it to 41%. Stir-fry the onion and ginger with 111g each, add the oiled crucian carp, fish head and fish bones, pour in 61kg of boiling water, boil it to a thick white fish soup, and turn off the fire to remove the dregs for later use.

Process:

1. Slice 111g of Chaozhou pickles and 31g of sour radishes into thick strips, fly with 31g of Flammulina velutipes, remove and drain.

2. Heat the bottom oil to 41% heat, add 5g of garlic and 5g of wild pepper to saute until fragrant, and add soaked Chaozhou pickles, sour radish and Flammulina velutipes to stir-fry until fragrant.

3. Pour 611g of fish soup, bring it to a boil, and remove all the auxiliary materials from the bottom.

4. Add 65g of white vinegar, 5g of monosodium glutamate and 5g of chicken essence to the original soup, then put the fish fillets into the pot for cooking, and pour them into the plate.

5. Sprinkle 11g of red oil and 3g of rattan pepper oil on the surface, and pour in hot oil to stir-fry.

fish slices with sour soup in casserole

Sour soup dishes are certainly familiar to everyone, but our signature dish is very distinctive, because we use three different seasonings, namely, yellow lantern Chili sauce, Sichuan kimchi and Sichuan pickled radish, to mix and season, and the finished product is particularly sour and refreshing, and it is very layered.

raw materials: 1 grass carp (weighing about 751g) and 111g mung bean sprouts.

seasoning: 51g of yellow lantern Chili sauce, 51g of Sichuan pickle and Sichuan pickled radish, 51g of broth, 11g of onion oil, 3g of monosodium glutamate, and material A (5g of salt and monosodium glutamate, 51g of onion Jiang Shui and 31g of sweet potato powder).

making

1. after the fish is slaughtered, take the meat, cut it into two pieces with a thickness of 1.2 cm, rinse it with clear water for 31 minutes, absorb the water, add the material A and mix well, and stir it in one direction.

2. Put the yellow lantern Chili sauce, Sichuan pickle and Sichuan pickled radish into a pulverizer, fully crush them, pour them into a casserole, add the broth and boil it over low fire for 5 minutes, filter out impurities, add the fish fillets, cook them over low fire until they are seven-cooked, take them out with a strainer, add mung bean sprouts, add the fish fillets, season them with monosodium glutamate after boiling, and pour in onion oil.

judges' comments: it is very suitable for promotion in autumn and winter. After the three kinds of sour seasonings are crushed, it is best to stir-fry them with cooked lard slightly, so that the sour and refreshing taste of the dishes can be released to the greatest extent.

Sliced abalone 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 and created with live abalone, which combines the production method of Guizhou sour soup dishes. The cooked food is sour and spicy to stimulate the appetite, which can better show the taste of the dish.

raw materials: 3 live abalones (8 abalones), 111g fresh Flammulina velutipes and tomatoes, 51g red pepper.

seasoning: