Red sour soup is the juice made from small wild tomatoes. The red soft pulp lies limply at the bottom of the jar, which is the source of the bottom of red soup.
After frying the pepper, the smell of pepper is everywhere. Add red sour soup and mountain spring water, add freshly killed fish, drop a few drops of litsea oil and sprinkle a handful of fish-flavored willow. All the simple ingredients meet in a boiling pot, and people's saliva is secreted unconsciously with the bubbling sound.
After the sour soup fish is served on the table, the first chopsticks are white and firm fish, with the aftertaste of tomatoes and peppers, and there is an enjoyable sour and spicy taste between the lips and teeth. Patiently and gently marinate the red soup base. Only when it is your friend will it bring you a good taste.
The birth of white sour soup and white soup base is inseparable from glutinous rice. Glutinous rice is the most important food in southeastern Guizhou, and it is also the food that runs through the lives of villagers. From birth, marriage, festivals, building houses and funerals, it will appear on the dining table. Glutinous rice is rich in oil, sweet and warm in taste, and can be transformed into many delicacies in southeastern Guizhou: fragrant glutinous rice and sweet and sour wine.
Glutinous rice is also an element in many dishes: pickled fish is mixed with glutinous rice distiller's grains, and glutinous rice soup at the bottom of villagers' jars is a white sour soup used to make sour fish. Wash glutinous rice, boil it in water, and remove rice grains after boiling. The remaining rice soup and rice noodles are in the jar, and so on, and will be sealed after reaching the water level of the jar. The sour soup fish made from this soup base tastes soft and refreshing. Although it is not as exciting as red soup, it has strong alcohol and aroma.
The biggest difference between white sour soup and red sour soup is that red soup and white sour soup, as the two main soups of sour soup fish, have their own advantages. They are divided into different tastes by regions, and have crossed the barrier of mountains, and are known and loved by more and more diners.
If the fish in sour soup is compared to a beautiful woman, then the red soup is a fascinating Zhu Shazhi, while the white soup is a clear and gentle Bai Yueguang. In the north of Leigong Mountain in southeastern Guizhou, sour soup fish at the bottom of white soup is also delicious on the table of every household.
What kind of soup do you like?