Sichuan hot and sour soup is characterized by sour, spicy, salty, fresh and fragrant. It is made of shredded pork, tofu, winter bamboo shoots and other ingredients cooked 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. The ingredients for making hot and sour soup are: 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, 25 grams of starch, 3 grams of chopped green onion, and soy sauce 10 grams, 30 grams of lard, 1 gram each of MSG and pepper, 6 grams of balsamic vinegar, 5 grams of refined salt, and 750 grams of chicken broth.
How to cook hot and sour soup: 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 broth, refined salt, MSG and soy sauce , bring to a boil over high heat, add wet starch to thicken, then reduce to low heat and add beaten eggs; 2. Put pepper, 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 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 raw material. Remember not to let the pepper "evaporate" If it falls off, it will become sour soup. The correct adding time 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 it behind. The "fishy" smell.
The ratio of 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.
Hot and sour soup:
[Ingredients/Condiments] 100g pork tenderloin, 1 green onion, 20g black fungus, 2 slices of ginger, 30g each of carrot and celery, 2 eggs , two cilantro.
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]
1. Wash the pork tenderloin and black fungus, wash the carrots and celery, cut them into shreds, and put them into boiling water Blanch until cooked; wash green onions and coriander, peel and mince ginger, break eggs into a bowl and beat well.
2. Pour 2 tablespoons of oil into the pot and cook until fragrant. Add the minced ginger until fragrant, then add shredded pork, black fungus, carrots and celery and stir-fry until cooked. Add ingredient A and bring to a boil, then add ingredient B to thicken the sauce. , pour in the egg juice and bring to a boil, add onions and coriander and top with ingredient C before serving.
You can change the content according to your personal taste, such as adding shredded tofu (the tofu must 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.
Hot and Sour Soup
Main Ingredients
45g each of sea cucumber, chicken blood, tofu, 25g ham, 5g coriander, 800ml clear soup, bamboo shoots 25 grams of shredded ham, shredded 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 Caoxian County, Shandong Province Hot and sour soup
Ingredients:
Oil, salt, dark soy sauce, mature vinegar, Laoganma, cumin, pepper
Green vegetables (baby cabbage), Mushrooms, tomatoes, eggs, dried shrimps, green peppers, red peppers, carrots,
Cucumber, green onions, coriander
Method:
Medium heat throughout
Put in oil, heat it slightly, add sliced ??green onions and fry in pan, add tomatoes, flatten until tomatoes become soft
Persimmon juice will flow out, add a little salt and chicken essence . After turning it over twice, add the persimmons that are torn open by hand and are soft and the juice will flow out. Add a little salt and chicken essence. Flip twice and add shiitake mushrooms, sliced ??carrots and green and red pepper rings torn open 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, I added 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 vinegar
Stir for 5 or 6 times - take it out of the pot!
Shanghai hot and sour soup
Ingredients:
1 and a half pieces of old tofu, 1 tael of pig blood, half a tael of fungus, 1 tael of pork, and half bamboo shoots Branch, mushrooms, green onions, ginger, eggs, coriander (enough for the whole family), water, soy sauce, half a spoon of starch, a little rice wine, half a spoon of MSG, 1 tsp of salt, 2 tbsp of white vinegar, 1 tbsp of soy sauce, half of black pepper spoon, 2 tablespoons of starch, 2 tablespoons of water, half a teaspoon of sesame oil.
Steps:
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, and then drain it. 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, turn to high heat until the shredded meat rolls up and pour it into the soup bowl.
Haha, I wish you great cooking skills