Tips on how to make sour soup

1. Put the bought noodle soup into a bowl and knead it into a small ball, which is convenient for boiling water later.

2. Boil the water in the pot with more fire, and fish all the dough balls into the pot within 1 seconds. (Don't scald them, or the dough skin will be hard, and there will be small lumps when kneading, and the soup cover will be blocked. This step is the most critical. )

3. After cooling a little, mix it with your hands and add a little water, and you can add it at your own discretion. You can also try to squeeze out the strips with a soup set without too much effort. The noodles are a little soft, or they will be hard to eat.

Tips

Sour soup, also known as soup, prickly heat and soybean (with slightly different methods), is a traditional food feature that Manchu people often eat in summer. It is popular in the eastern part of Liaoning Province, the southeastern part of Jilin Province and the eastern part of Heilongjiang Province in the three northeastern provinces. It is a kind of coarse and fresh noodle-like dinner made from corn and terrazzo, with fine and smooth taste and miscellaneous grains.