Preparation ingredients
30 grams of tofu, 15 grams each of cooked chicken (or ham), mushrooms, cooked lean pork shreds, steamed sea cucumbers, and steamed squid, 1 egg, starch 25g, 3g chopped green onion, 10g soy sauce, 30g lard, 1g each MSG and pepper, 6g Baoning vinegar, 5g refined salt, 750g chicken broth.
Production process
1. Cut tofu, mushrooms, sea cucumbers and squid into thin strips respectively, put them into the pot with shredded cooked pork and cooked chicken, add chicken stock, refined salt, Bring MSG and soy sauce to a boil over high heat, then add wet starch to thicken the sauce, then reduce the heat to low and add beaten eggs. 2. Put pepper, Baoning vinegar, chopped green onion and a little lard into a soup bowl. When the egg drops float in the pot, turn to high heat until the shredded meat rolls up and pour into the soup bowl. (You can add different ingredients according to your personal taste, such as ham, coriander) The characteristics of Sichuan hot and sour soup are sour, spicy, salty, fresh and fragrant. It is cooked with shredded pork, tofu, winter bamboo shoots, Baoning vinegar and other ingredients in clear soup. Drinking it after meals can sober up alcohol, remove greasiness, and aid digestion. Therefore, many people miss the delicious taste of hot and sour soup when they don’t have much appetite.
Making ingredients
30 grams of tofu, cooked chicken (or ham), mushrooms, cooked lean pork shreds, 1 egg, 25 grams of starch, 3 grams of chopped green onion, 10 grams of soy sauce, 30ml of lard, 1g each of MSG and pepper, 15ml Baoning vinegar, 5g refined salt, 750ml chicken broth (in folk practice, rare ingredients such as chicken and mushrooms are optional).
Production process
1. Cut the tofu and mushrooms into thin strips respectively, put them into the pot with the cooked shredded pork and cooked chicken, add chicken broth, refined salt, MSG, and soy sauce. Bring to a boil over high heat, add wet starch to thicken, then reduce the heat to low and add beaten eggs;
2. Put pepper, Baoning vinegar, chopped green onion and a little lard into a soup bowl . When the egg drops float in the pot, turn to high heat until the shredded meat rolls up and pour into the soup bowl.
The key to production
The most important thing about the taste of hot and sour soup is the ratio of salt\pepper\vinegar.
The proportion of salt in a hot and sour soup can adjust the taste of sourness and spiciness.
Pepper is the most important ingredient. Remember not to let the pepper evaporate. Then it becomes sour soup. The correct time to add it is to add the main ingredients when they are 9.5% mature, and turn on the heat for 10 seconds when they are fully cooked. In this way, the spiciness of the pepper is maintained without leaving its fishy smell. .
The ratio of Baoning vinegar to salt is about 6:5, which is acceptable to the public. If you want it to be spicier, you can use the ratio of 6:4. Making ingredients
100 grams of pork tenderloin, 1 green onion, 20 grams of black fungus, 2 slices of ginger, 30 grams each of carrots and celery, 2 eggs, and two corianders.
Ingredients A: 1.5 tsp salt, 1/4 tbsp pepper, 6 cups stock
Ingredients B: 2 tbsp aquatic starch
Ingredients C : 1 tablespoon vinegar [Production process]
Production process
1. Wash the pork tenderloin and black fungus, wash the carrots and celery, cut them into shreds, and blanch them in boiling water; wash the onions and coriander, peel the ginger, and mince them; break the eggs into a bowl and beat well.
2． Pour 2 tablespoons of oil into the pot and cook until fragrant. Saute the minced ginger until fragrant. Add the shredded pork, black fungus, carrots and celery and stir-fry until cooked. Add ingredient A and bring to a boil. Add ingredient B to thicken. Pour in the egg liquid and bring to a boil. Pour onion and coriander with ingredient C before serving.
You can change the content according to your personal taste, such as adding shredded tofu (the tofu needs to be blanched first), southerners can add shredded bamboo shoots, etc. The key point is to use bone broth for soup (soup not bones). As long as the ingredients are real, the soup will be delicious without adding chicken essence or MSG. Preparation of ingredients
45 grams each of sea cucumber, chicken blood, and tofu, 25 grams of ham, 5 grams of coriander, 800 ml of clear soup, 25 grams of shredded bamboo shoots, ham, and chicken, 10 ml each of soy sauce, and vinegar. 5 ml each of Shaoxing wine and ginger juice, 6 grams each of MSG and refined salt, 8 grams of pepper noodles, and 15 ml of starch.
Production process
① Take the washed sea cucumber, chicken blood, tofu and ham, cut them into shreds and put them in a bowl. Remove the yellow leaves from the coriander, cut into pieces and place on a plate for later use; ② Put a spoon on the fire and add the clear soup, then add shredded sea cucumber, shredded ham, shredded bamboo shoots, shredded chicken, shredded chicken blood, and shredded tofu, and add Add soy sauce, vinegar, Shaoxing wine, ginger juice, monosodium glutamate, and refined salt. After boiling, skim off the floating socks, pour in water starch, thicken into a thick sauce, and serve in a bowl. Authentic hot and sour soup in Caoxian County, Shandong
Making ingredients
Oil, salt, dark soy sauce, mature vinegar, Laoganma, cumin, pepper
Green vegetables (baby cabbage), mushrooms, tomatoes, eggs, dried shrimps , green pepper, red pepper, carrot,
Cucumber, onion, coriander
Production process
Medium heat throughout the process
Put oil and lightly After it's hot, add the chopped green onions to the pan and stir-fry, add the tomatoes, flatten them until the tomatoes become soft and the persimmon juice flows out, add a little salt and chicken essence. Turn twice and add shiitake mushrooms, sliced ??carrots and green and red pepper rings torn by hand. Stir fry 5 times. Add water.
After the water boils, add the beaten eggs. In order to prevent the eggs from turning into lumps when entering the pot, add a little water when beating the eggs. Add green vegetables (especially cabbage), salt, chicken essence, a tablespoon of Laoganma, dried shrimps, a little dark soy sauce, and a little cumin. If it's almost ready to be cooked, add an appropriate amount of vinegar.
After adding the vinegar, stir for 5 or 6 seconds - take it out of the pot! Hot and sour soup in Shanghai
Making ingredients
1 and a half pieces of old tofu, 1 tael of pig blood, half a tael of fungus, 1 tael of pork, half a bamboo shoot, mushrooms, onions, and ginger , eggs, coriander (enough for the whole family), water, half a spoon of soy sauce, starch, a little rice wine, half a spoon of MSG, 1 small spoon of salt, 2 tablespoons of white vinegar, 1 tablespoon of soy sauce, half a spoon of black pepper, 2 tablespoons of starch, 2 tablespoons of water, half a teaspoon of sesame oil.
Production process
1. Cut the raw materials into shreds, beat mushrooms, shredded pork, and eggs and set aside.
2. Boil the stock or water, stir the shredded pork into the soup first, put it into the pot with the cooked shredded pork and cooked chicken, wait until it boils, add chicken stock, refined salt, monosodium glutamate, and soy sauce, bring to a boil over high heat, then drain After the starch is thickened, reduce the heat to low, add the beaten eggs, and stir with a large spoon to spread it.
3. Put pepper, vinegar, chopped green onion and a little lard into a soup bowl. When the egg drops float in the pot, increase the heat to high until the shredded meat rolls up and pour it into the soup bowl. Ingredients: 50 grams of carrots, 30 grams of water bamboo shoots, 1 piece of tender tofu, 30 grams of mushrooms, 1 egg, some peas, corn kernels, coriander, and chives, appropriate amounts of pepper, starch, balsamic vinegar, sugar, and dark soy sauce.
Production process
1. Cut carrots, bamboo shoots, soft tofu, mushrooms, and scallions into thin strips and set aside;
2. Heat oil in a pan, add shredded carrots, bamboo shoots, scallions, and shredded mushrooms and stir-fry until fragrant; add appropriate amount of water to the pan and bring to a boil, add shredded tofu, peas, and corn kernels, season with a little salt, and add a little water to the starch. Pour into the soup to thicken;
3. When the soup boils, break up the eggs and slowly pour them into a colander with holes to form egg filaments;
4. Add appropriate amount of balsamic vinegar, sugar, dark soy sauce, and pepper to taste;
4. Boil over high heat for 10 seconds, add a few drops of sesame oil, and sprinkle with chopped green onion and coriander.
Nutrition:
Hot and sour soup can strengthen the spleen and stomach, soften the liver and kidneys, and is suitable for auxiliary treatment of loss of appetite. Hot and sour soup has the characteristics of sour, spicy, salty, fresh and fragrant. It is made from shredded pork, shredded bamboo shoots, shredded carrots, tofu and other ingredients and boils it with stock. Jieying said that eating too much greasy food during the Chinese New Year can easily lead to indigestion and loss of appetite. You might as well cook a pot of hot and sour soup to wake up the stomach and eliminate stagnation and drink it, which can eliminate fat, remove greasiness, help digestion and increase appetite.
Making ingredients
Ingredients: fatty tofu (350g), lean meat (100g), fresh fungus (50g), bamboo shoots (100g), carrot (half root), stock (500ml), green onion (1), minced garlic (half tablespoon)
Marinate: Haitian seafood soy sauce (1 tablespoon), sugar (1/4 tablespoon), cornstarch (1 /2 tablespoons), egg white (1 tablespoon), cooking wine (1/2 tablespoon)
Hot and sour sauce: Shanxi mature vinegar (5 tablespoons), sugar (1/3 tablespoon), salt (1/ 2 tablespoons), chili oil (3 tablespoons)
Seasoning: oil (2 tablespoons), cornstarch water (1/2 cup), white pepper (1/2 tablespoon), sesame oil (1/3 spoon)
Production process
1. Wash the lean meat, cut into shreds, add marinade, mix well, and marinate for 20 minutes.
2． Cut the fungus, bamboo shoots and carrots into shreds respectively; cut the fat tofu into pieces, and cut the green onions into chopped green onions.
3. Take an empty bowl, add 5 tablespoons Shanxi mature vinegar, 1/3 tablespoon sugar, 1/2 tablespoon salt and 3 tablespoons chili oil, mix thoroughly to make a hot and sour sauce and set aside.
4． Boil the water in the pot, add the fungus, bamboo shoots and shredded carrots and blanch them for 1 minute. Remove from the cold river and drain the water.
5. Heat 2 tablespoons of oil, sauté the minced garlic until fragrant, add the lean pork shreds and stir-fry until the color turns white, add the stock and bring to a boil, then add the fungus, bamboo shoots and carrot shreds and mix well.
6． Cover and bring to a boil over high heat, then reduce to low heat and simmer for 5 minutes, add the hot and sour sauce to taste, pour in the tofu cubes, stir gently and bring to a boil.
7． Pour in 1/2 cup of cornstarch water to thicken the sauce, sprinkle with 1/2 tablespoon of white pepper, 1/3 tablespoon of sesame oil and chopped green onion, and serve.
Production Tips
1. The fat tofu has a higher water content and is more tender and brittle than soft tofu. Try to be gentle when cutting and cooking to avoid breaking the fat tofu.
2． The hot and sour flavor comes from aged vinegar and chili oil. After pouring the hot and sour sauce into the soup, you can test the taste first and then increase or decrease the amount according to your personal taste.
3． Pig blood has the effects of detoxifying, clearing the intestines, nourishing blood, beautifying, and aiding digestion. If you can buy pig blood, you can add some pig blood to the hot and sour soup and cook it together.
4． Hot and sour soup has the functions of replenishing qi and replenishing deficiency, soothing the liver and rejuvenating the spleen, replenishing qi and blood, and consolidating the foundation and strengthening the body. In addition, the acetic acid in hot and sour soup also has a bactericidal effect, which can not only prevent intestinal infectious diseases, but also promote sweating in the body and treat colds.
Preparation of ingredients
300g of tofu, 50g of pig blood, 50g of bamboo shoots, 15g of carrots, 15g of enoki mushrooms, 15g of water-coated black fungus, 15g of starch
Ingredients: 2 tsp of sesame oil, 1 tsp of pepper 1/2 tablespoon of chili powder, 1/2 tablespoon of balsamic vinegar, 1 tablespoon of refined salt, 1 teaspoon of salt
Production process
1. Cut the tofu into strips and cut the pork blood into thin slices; 2. Soak the black fungus in water, wash and cut into shreds;
3. Wash and shred bamboo shoots and carrots;
4. Wash the enoki mushrooms, cut off the roots and peel them;
5. Pour a large bowl of water into the pot, bring it to a boil, add the chopped ingredients (except tofu), refined salt, and chili powder and continue to cook until it boils again. Thicken with water starch and mix well. Before turning off the heat, add tofu strips and pork blood slices. Cook briefly, then add pepper, balsamic vinegar, and sesame oil;
Features:
Sour and spicy appetizer, tempting appetite.
Preparation Tips
Bean sprouts can also be added to the hot and sour soup to make it taste more delicious. Wuxi Hot and Sour Soup
Making Ingredients
500g potato vermicelli (enough for a family) 200g beef, one leaf, two eggs, ten clear water, oil, gluten, 50g black fungus (after soaking) 250g Boiled bamboo shoots, 3 pointed chili peppers
Ingredients: 3 tablespoons soy sauce, 2 tablespoons sour vinegar, 50g cornstarch, 1 tablespoon MSG
Production process
1 .Put half a pot of water to a boil and pour in the vermicelli.
2. Chop the peppers and pour them into the pot.
3. Cut the beef into cubes.
4. Pour all the ingredients (except gluten and eggs) into the pot and bring to a boil.
5. Put the eggs in a bowl and stir evenly. After boiling, pour the whisked eggs into the pot.
6. Pour the cornstarch into a bowl, add half a bowl of cold water, stir until the soup boils, and then pour it into the pot.
7. After boiling, add MSG and oily gluten. A little fresh chili powder can be added according to personal preference. After boiling, the hot and sour soup is ready. Ingredients: Pork tenderloin, soft tofu, broth, eggs, mushrooms, carrots, winter bamboo shoots, water
Accessories: light soy sauce, white pepper, vinegar, starch
1. All Food is handled cleanly.
2. Cut the mushrooms, winter bamboo shoots, carrots and tenderloin into shreds. Marinate the tenderloin with oyster sauce and cooking wine
3. Cut the tender tofu into thin strips and beat an egg.
4. Heat the pot, add oil, stir-fry the shredded pork until the surface changes color, and remove.
5. Use the remaining oil in the pot to stir-fry shredded winter bamboo shoots, shredded carrots and shiitake mushrooms After shredding, pour a large bowl of stock (or water, about 400ml), add a tablespoon and a half of light soy sauce, bring to a boil and simmer for 2 minutes.
6. Pour in the shredded tofu and stir-fried shredded pork, bring to a boil and turn to low heat
7. Mix a tablespoon of starch with water and keep the pot boiling over medium heat , slowly pour in the water starch, pushing evenly while pouring, until the soup in the pot becomes slightly viscous. (Not all the starch water has been used up. Stop pouring the starch water when you see that the soup is slightly viscous.)
8. Slowly pour the beaten egg liquid into the pot while pushing it with a spoon. , so that the egg liquid forms beautiful egg blossoms.
9. Pour a tablespoon of balsamic vinegar along the edge of the pot, sprinkle in a little more white pepper, and spread evenly with a spoon.
10. Sprinkle with chopped green onions and serve.
Lazy Hot and Sour Soup
Ingredients:
Eggs, dried shrimp skin, vinegar, seaweed, white pepper
Method:< /p>
1. Make water in a soup pot and cook.
2. Beat the eggs (put half a spoonful of cooking wine and a little salt into the beaten eggs).
3. Put the soaked dried shrimp skin and seaweed in the pot, then pour in the beaten eggs, wait until the eggs are slightly solidified, and stir them further with chopsticks.
4. Boil briefly for 1-2 minutes, pour in 2 tablespoons of vinegar, and continue boiling.
5. Before serving, sprinkle an appropriate amount of white pepper and stir slightly. Ingredients:
Pork tenderloin, tender tofu stock, egg water, mushroom, carrot and winter bamboo shoot water
Materials
Light soy sauce, white pepper powder, vinegar and starch
< p>Hot and sour soup preparation steps:1. Clean all ingredients.
2. Cut the mushrooms, winter bamboo shoots, carrots and tenderloin into shreds. Marinate the tenderloin with oyster sauce and cooking wine
3. Cut the tender tofu into thin strips and beat an egg.
4. Heat the pot, add oil, stir-fry the shredded pork until the surface changes color, and remove.
5. Use the remaining oil in the pot to stir-fry shredded winter bamboo shoots, shredded carrots and shiitake mushrooms After shredding, pour a large bowl of stock (or water, about 400ml), add a tablespoon and a half of light soy sauce, bring to a boil and simmer for 2 minutes. 6. Pour in shredded tofu and stir-fried shredded pork, bring to a boil and turn to low heat
7. Mix a tablespoon of starch with water, keep the pot boiling over medium heat, and slowly pour in the water starch , pour and push evenly until the soup in the pot becomes slightly viscous. (Not all the starch water has been used up. Stop pouring the starch water when you see that the soup is slightly viscous.) 8. Slowly pour the beaten egg liquid into the pot, pushing it with a spoon to make the egg liquid form a beautiful texture. Plumeria.
9. Pour a tablespoon of balsamic vinegar along the edge of the pot, sprinkle in a little more white pepper, and spread evenly with a spoon. 10. Sprinkle with chopped green onion and serve. Ingredients
50g pork
25g black fungus
50g pig blood
20g pickled bamboo shoots
< p>50 grams of tofuAccessories
30 grams of carrots
1 red pepper
1 egg
Seasoning salt 1/2 tsp chicken essence 1 tsp sesame oil 1 tsp stock 4 bowls of mature vinegar 1/2 tbsp white sugar 1 tsp pepper (black) 1/4 tsp chili oil 1 tsp corn starch 3/2 How to make hot and sour soup with 2 tablespoons of water
1. Cut the fungus, pig blood, sour bamboo shoots, carrots, red peppers and lean meat into shreds respectively. Cut the chives into small pieces
2. Marinate the lean meat with 1 tsp of light soy sauce and 1 tsp of salad oil for 10 minutes
3. Heat 1 tsp of oil in the pot, add the fungus Stir-fry shredded sour bamboo shoots, carrots, red peppers, and lean pork until fragrant
4. Add 4 cups of stock and cook until the water boils, then add pork blood and tofu shreds
5. Add all the seasonings and bring to a boil, then add water starch to thicken the gravy
6. Finally, turn up the heat, pour in the beaten egg liquid, turn off the heat immediately, and sprinkle with chopped chives and coriander
p>Cooking Tips
1. Because there are many ingredients, the quantity must be controlled, otherwise it will become a big pot.
2. Adding shredded sour bamboo shoots can bring out the sour flavor of kimchi and make it taste crispy. If not, it is exempt.
3. When it comes to the final thickening, do it in batches until you are satisfied.
4. Vinegar can also be added last. Add a small amount first, and then add it according to personal taste.