The sourness of the beef in sour soup is mainly produced by sauerkraut. You must choose the right sauerkraut to make the sour beef in sour soup. Next, let’s take a look at the techniques for making fat beef in sour soup! Why is the soup of Fat Beef in Sour Soup not yellow?

The soup of Fat Beef in Sour Soup mainly relies on yellow lantern chili sauce to enhance the color. It can not only cook the golden soup, but also increase the sourness and spiciness of the soup base. taste. So it is one of the essential seasonings for this dish.

At the same time, in order to make the hot and sour flavor richer and thicker, the yellow lantern chili sauce and wild sansho pepper are mixed in a ratio of 2:1 and put into the pot to stir-fry the water and force out the fragrance. This process requires It takes a long time and requires patience. What kind of sauerkraut is used to make beef in sour soup?

1. The sour soup in beef in sour soup is made with Sichuan sauerkraut (mustard). It is not the soup of sauerkraut, but the sauerkraut itself. Cooked dishes;

2. When making sour soup and fat beef, you should choose wild peppers that are consistent in size and darker in color. It is best to choose beef that is slightly thicker than the beef used for hot pot. You can cut it into thin slices yourself or ask the vendor to cut some thicker slices separately;

3. If it is frozen beef, it should be thawed at room temperature. Soften it and then sprinkle it with dry starch, so that the beef will feel fatter, smoother and more tender, and will be less likely to fall apart when cooked. How to make delicious beef sour soup

Ingredients:

300g beef slices, 100g enoki mushrooms, 200g bagged boiled spring bamboo shoots, 200g konjac vermicelli.

Accessories:

Appropriate amount of yellow lantern chili sauce, 3 grams of salt, 5 ml of white vinegar, 3 grams of white sugar, appropriate amounts of green and red peppers, garlic cloves, and ginger.

Preparation work:

Take out the beef slices in advance and defrost them naturally. Cut off the old roots of the enoki mushrooms and tear them apart and wash them. Take out the boiled spring bamboo shoots and cut them into hob pieces. Cut the green and red peppers into pieces. Circle, slice ginger and garlic cloves.

Steps:

1. Boil water in a soup pot, add a few drops of cooking oil, add enoki mushrooms, spring bamboo shoots and konjac in sequence, blanch them separately, take them out and drain The water is then poured into a bowl and used as a base dish.

2. Heat oil in another pot, add ginger slices and garlic slices until fragrant, then add yellow bell pepper sauce and stir-fry until fragrant. Pour in appropriate amount of boiling water and cook until the pot boils.

3. Put the prepared beef slices in the pot, add white vinegar and white sugar, cook until the beef slices change color, add salt to taste, and then use chopsticks to place the beef slices on the bottom dish. Pour over the soup.

4. Place the cut green and red pepper rings on the beef slices. Just heat some boiling oil and pour it on top of the green and red peppers.

Sharing delicious secrets:

1. Buy thicker beef slices (it would be better if you have freshly cut beef slices), or use beef tenderloin and cut it into slightly thinner ones. Meat slices have more texture after being cooked and are not easily cooked.

2. Yellow bell pepper sauce is the key seasoning for making golden-yellow soup. It is an irreplaceable key seasoning for the whole sour beef soup. It can make the soup refreshing and have a sour aftertaste. Spicy taste.

3. The authentic sour soup for fat beef is to adjust the sourness with pepper water soaked in wild mountain peppers, or the pepper water and white vinegar are used together. I don’t have pepper water at home, so I only use white vinegar to adjust it. It tastes sour.

4. The yellow pickled wild pepper tastes better and is more sour and appetizing. The dosage depends on your personal preference for sourness and spiciness. The gray-green wild pepper tastes salty and fresh. It is too salty and not sour enough, so it is not suitable for cooking fat beef in sour soup.

5. Luffa, fungus, seafood or green vegetables can also be used as base dishes, which are more nutritious.