Sour soup snowflake beef
Ingredients: snowflake beef150g.
Ingredients: lettuce100g, green pepper.
Seasoning: 20g of yellow lantern Chili sauce, 3g of salt, 5g of chicken essence, chicken juice, pumpkin juice, wild pepper, white vinegar, ginger rice, garlic rice and stock.
Production method:
1. Slice the snowflake beef, shred the lettuce and prepare the pumpkin juice.
2. Lettuce flying water is put into the container, and snowflake beef flying water is reserved.
3. Add salad oil, ginger rice, garlic, green and red pepper, yellow lantern sauce, wild pepper and stir-fry into the stock.
4. Bring to a boil and add pumpkin juice to taste the salt. Add the snow beef and take it out of the pan.
5. Garnish with coriander.
Snowflake beef should be made quickly and not cooked for a long time. Will affect the taste.
Special sour soup Jingu fat beef
The cooking method of this dish is remarkable. See more prepared sour soup and cooking dishes, and show you something new. Nanjing grandma's sour soup Flammulina velutipes fat beef is unique. This dish did not go to prefabricate sour soup in advance, but it made a characteristic sour taste. The key secret is here. Grandma's sour soup fat beef's sour soup is currently prepared, which changed the sour soup that everyone used to cook in a large pot into a small pot. It broke the stereotype and gained a surprise. The single-cooked sour soup tastes better and tastes better, and the beef only needs to be slightly simmered.
Ingredients: 350g beef slices, Flammulina velutipes100g, potato flour100g, 2 eggs.
Seasoning: 25g of boiled soybean oil and lard, 20g of green and red pepper segments10g, 3g of wild pepper, 3g of yellow lantern Chili sauce, 3g of onion segments, 2g of garlic paste, 2g of Jiang Mo, 30g of white vinegar, 5g of salt, 2g of chicken essence and 2g of monosodium glutamate.
Making:
1, fat beef slices, and green and red pepper segments fly into water respectively, and then are taken out and drained for later use; Knock the eggs into the bowl and mix well to break up.
2. Cook the soybean oil and lard in the pot until it is 40% hot, and pour in the egg liquid.
3. Stir-fry the eggs into small pieces.
4. Add garlic paste, onion, ginger slices, yellow lantern Chili sauce and wild pepper to stir-fry until fragrant, then pour 700g of chicken soup, add white vinegar, salt, chicken essence and monosodium glutamate to taste, and bring to a boil.
5. Add potato flour and Flammulina velutipes, burn for 2 minutes, remove and plate.
6. Boil the soaked beef slices and green red pepper in the original soup for 1 min, pour them into the pan, and serve with a little coriander on the surface.
The key to production: fry the eggs first and then boil the soup, which can make the soup milky white and make the dishes taste more fragrant. After boiling the white soup, the broken eggs can not be fished, which speeds up the cooking and increases the edibility of the dishes; You can also choose to fish out, so that the finished dishes are more refreshing. The fished broken eggs can be used as employee meals, and mixed with soy sauce and oyster sauce will not cause waste.
Braised beef in sour soup
Materials:
Raw materials: material A (30g of cooked beef, 20g of auricularia auricula, 20g of day lily, 20g of bean curd, 20g of carrot10g) and 20g of raw peanuts.
Seasoning: 2g of salt, 2g of coriander, 0g of pepper10g, 20g of aged vinegar, 3g of sesame oil, 5g of raw flour and 5g of chopped green onion, 50g of clear soup150g.
Making:
1, blanch material a.
2. When the pot is on fire, pour the clear soup to boil, add the material A, mix the salt, pepper, aged vinegar and cornstarch into a mixed sauce, pour it into the pot, add the peanuts, continue to stir, and then add the chopped green onion and coriander mixed with sesame oil to decorate.
Boiled fat beef with sour soup
The key to this dish lies in the special yellow sour soup, and most people really don't know how it is made.
Ingredients: 300 grams of fat beef, 200 grams of Flammulina velutipes, 0/50 grams of konjac knot/kloc-,30 grams of red pepper ring, and 5 grams of coriander.
Seasoning:
Salad oil 1 5g, fresh green pepper 5g, special yellow sour soup1serving.
Special yellow sour soup formula:
50g of cooked chicken oil, 80g of golden crown chili sauce, 20g of wild mountain chili paste, 30g of Xiaoqing red pepper ring, 5 g of minced celery and coriander, 700g of fresh soup, 8 g of salt and 8 g of carved wine, pepper and fish sauce.
Production method:
(1) The fat beef is sliced with a slicer, and then it is boiled in a boiling water pot until it breaks, and then it is taken out; Flammulina velutipes and konjac are boiled and put at the bottom of the bowl.
(2) Clean the pan, heat it with salad oil, add fresh green pepper and saute until fragrant, then add a special yellow sour soup and cook it a little, then remove all the residue (add a proper amount of refined salt, pepper, monosodium glutamate and white vinegar to correct the taste), pour in the cooked beef slices, and finally sprinkle with red pepper rings and fragrant.
Sour soup fat beef roll
We can use this simple method at home. Cooking a small pot for one dish is enough for the whole family to have a beautiful meal.
Ingredients: fat beef roll 1 box, Flammulina velutipes 1 handle, garlic, onion, salt, aged vinegar and pepper.
1, wash and drain the lily pad, pickle the pepper, chop the millet pepper and ginger garlic, and cut the onion into sections for later use.
2, oil the hot pot, add ginger and garlic, pickled peppers, millet peppers, and stir-fry the sauce until the pot is golden.
3. Add a large bowl of broth. After the fire is boiled, add a small amount of pickled pepper water, vinegar and salt to taste, so that the soup is hot and sour.
4. Boil the Flammulina velutipes until soft and press out the bottom of the bowl.
5. Add the fat beef slices and cook until they change color. Pour the soup into a big bowl with Flammulina velutipes.
6. Sprinkle with minced garlic and chopped green onion. Take another oil pan and burn 2 spoonfuls of oil until it smokes, then pour it on.
Sour soup Sam sun sea eel balls
Eel with pork belly, made into meatballs, boiled in sour soup, directly upgraded this dish to a higher level. Many people didn't know it could be eaten like this. Friends who run restaurants and learn to cook can make it. Maybe it will become your own main dish.
Raw materials:
One eel (about1000g), fresh shrimp100g, pork belly 200g, leek powder 2g, millet pepper ring 3g.
Seasoning:
Material A (500g of clean water and 4g of refined salt)
Sesame oil10g, refined salt10g, dried starch 60g, sour soup 800g, pepper 2g and monosodium glutamate 5g.
Practice:
1, kill the sea eel, scrape out the minced fish with a knife, put it into a basin, add the material A into the minced fish five times, stir vigorously in one direction with your hands every time, and then add starch and mix well until the minced fish can float when put into water.
2. Wash the shrimps and chop them into mud; Chop the pork into minced meat, put them in a bowl, add 2g of refined salt and 5g of monosodium glutamate1.5g, stir well, and knead them into small stuffing pills.
3. Put a wok on a medium fire, fill it with clear water, grab the fish paste with your left hand and spread it on the palm of your hand, then pick a stuffing with your right hand, then pinch it with your left thumb and forefinger, wrap the stuffing with the fish paste, squeeze it into fish balls wrapped in the heart from your fingers, scoop it into the pot with a spoon, so as to make fish balls floating on the water, and then boil them with high fire, cook them and fish them into a soup bowl.
4. Take a separate pot, put it on a strong fire, pour in the sour soup, add monosodium glutamate and refined salt to boil, skim off the foam, put it in a soup bowl, and sprinkle with a little leek powder, millet pepper rings, pepper and sesame oil.
note:
1, the fish for making fish balls must be fresh, and the success or failure of fish balls is mainly determined by the freshness of fish and the fiber of fish balls.
2. Grasp the proportion of fish, salt and water. If there is too little salt and water, the fish paste will be sticky and the soup will be turbid. On the contrary, the fish balls will harden and sink to the bottom and will not float.
3, stir with dry starch, fish balls are tough and elastic, such as stirring with water starch, soft and tender, and the elasticity is slightly worse.
Sour soup Jiangtuan
I remember that many main restaurants sell it as the main dish of the main set meal, with very good profit and good reputation.
Ingredients: Jiangtuan 1 strip weighs about 750g.
Ingredients: tomato 250g, celery yellow 1 5g, green pepper 1 0g, wild pepper10g, garlic slices10g, lemon1each, onion and ginger10g.
Seasoning: white vinegar10g, white wine 5g, salt 4g, monosodium glutamate 3g, pepper 2g, chicken essence 4g, sauerkraut juice 5g, tomato sauce10g, salad oil 20g.
Making:
1. Slaughter and wash Jiangtuan, and cut it into thin slices. Stir-fry onion and ginger in the bottom of the pot, stir-fry fish bones, add a little white wine, and cook chicken soup for about 5 minutes on medium heat until the soup is milky white and dregs are removed. Slice tomatoes. Sliced tofu with internal fat.
2. Heat the base oil in the pot to 60% heat, stir-fry wild mountain pepper, garlic slices, tomato sauce, tomato 200g and celery Huang Lue, pour the fish soup in 1 and boil it for 5 minutes, then add sauerkraut juice, salt, chicken essence, monosodium glutamate, pepper and white vinegar, then add the fish slices with inner fat and cook for 3 minutes.
Features: The fish is tender, salty, hot and sour, red and attractive, nutritious, and also soup and vegetables.
Braised mandarin fish in sour soup
This dish brings tradition and innovation into full play.
Ingredients: osmanthus fish1000g.
Ingredients: 20g of pickled red pepper, 0g of pickled lotus root 1 0g, 0g of pickled Chinese sauerkraut 1 0g, fermented bean curd1piece, 0g of ginger10g of garlic10g, 30g of yellow pepper and lantern pepper/kloc-0.
Seasoning: 5g of chicken essence, 3g of sugar, 50g of peanut butter, 50g of Lee Kum Kee sand tea sauce, 10g of Lee Kum Kee oyster sauce10g, pure sesame oil of Lee Kum Kee10ml and 50ml of salad oil.
Production method:
1. Cut the yellow tribute pepper, lantern pepper and millet pepper into pieces and mix them into Chili sauce.
2. Stir-fry rapeseed oil, ginger slices and Chili sauce in a hot pot.
3. Add the broth, soak the red pepper, soak the lotus root, soak the sauerkraut, boil over high fire, and season the pot.
4. The mandarin fish is boned, sliced and put on a plate.
5. Prepare a taste dish (peanut butter and Lee Kum Kee pure sesame oil are mixed evenly, and diluted into sesame sauce dipping juice, and Lee Kum Kee sand tea sauce is mixed with Lee Kum Kee oyster sauce and diluted into sand tea sauce dipping juice), and serve.
Features: traditional cabbage, new taste of sour soup.
Fish slices in sour soup
Clever use of pickles, sour soup on the spot
Chaozhou pickle emperor used in this dish is imported from Guangzhou, and it is pickled with big mustard unique to Chaoshan area as the main material. It is golden in color, salty and sour, and can be eaten raw, fried and boiled in soup. The purchase price is 105 yuan/piece, including 40 bags, each weighing about 320 grams. This dish is mainly made of pickles, sour radish and wild pepper. After frying in the pot, add soup to boil. The boiled soup is salty and slightly sour, with a faint fragrance and a very special taste.
Primary processing:
1, slaughter and clean herring, chop off the head and tail, remove the spine, slice the fish into thin slices, wash them in trickle water for 30 minutes, take them out and drain them, absorb the surface moisture with a towel, then put them in a basin, and add salt160g, monosodium glutamate100g, and salt to every10kg of raw materials.
2. Slaughter crucian carp 10 kg, clean it, put it into 50% hot oil together with the fish head and bone * * * 1 0 kg produced in step1,fry it until the surface is golden, and take it out and drain it. Leave the bottom oil in the pan and heat it to 40%. Stir-fry the onion and ginger100g for fragrance. Add the oiled crucian carp, fish head and fish bones, pour in 60kg of boiling water, boil it to a thick white fish soup, and turn off the fire to remove the dregs for later use.
Take the food process:
1, Chaozhou pickle emperor100g, 30g sour radish, cut into thick strips, fly with 30g Flammulina velutipes, remove and drain.
2. Heat the bottom oil in the pan to 40% heat, add 5 grams of garlic and 5 grams of wild pepper to saute until fragrant, and add soaked Chaozhou pickles, sour radish and Flammulina velutipes to stir-fry until fragrant.
3, rushed into the fish soup 600 grams, the fire boiled, and all the accessories were removed from the bottom.
4. Add 65 grams of white vinegar, 5 grams of monosodium glutamate and 5 grams of chicken essence to the original soup, then put the fillets into the pot and cook them, then pour them into the plate.
5. Spray red oil10g and rattan pepper oil 3g on the surface, and pour hot oil to stir the fragrance.
Fish slices in casserole sour soup
Sour soup dishes are certainly familiar to everyone, but our signature dish is very distinctive, because we use three different seasonings, namely yellow lantern Chili sauce, Sichuan kimchi and Sichuan pickled radish, to make the finished product sour and refreshing, and it is very layered.
Raw materials: grass carp 1 strip (weighing about 750g), mung bean sprouts100g.
Seasoning: 50g of yellow lantern Chili sauce, 50g of Sichuan pickle and 50g of Sichuan pickled radish, 50g of broth, 3g of onion oil10g, 3g of monosodium glutamate, and material A (5g of salt and monosodium glutamate, 50g of onion Jiang Shui and 30g of sweet potato powder).
make
1. After the fish is slaughtered, take the meat, cut it into pieces with a thickness of 0.2 cm, rinse it with clear water for 30 minutes, absorb the water, add the material A, mix well, and stir hard in one direction.
2. Put the yellow lantern chili sauce, Sichuan pickle and Sichuan pickled radish into a pulverizer, fully crush them, pour them into a casserole, add the broth to boil with high fire, simmer for 5 minutes instead of low fire, filter out impurities, add the fish fillets, cook them with low fire until they are 70% cooked, take them out with a strainer, add the mung bean sprouts, add the fish fillets, season them with monosodium glutamate after boiling, pour in the scallion oil, and serve them off the fire.
Judge's comment: It is very suitable for promotion in autumn and winter. After the three kinds of sour seasonings are crushed, it is best to stir-fry them with cooked lard slightly, so that the sour and refreshing taste of the dishes can be released to the greatest extent.
Sliced abalone in sour soup
Abalone is made in many ways. Abalone in clear soup is one of the top ten famous dishes in Henan. This dish is based on Luoyang water mat and created with live abalone, which combines the production method of Guizhou sour soup dishes. The cooked food is sour and spicy to stimulate the appetite, which can better show the taste of the dish.
Ingredients: 3 live abalones (8 abalones), fresh Flammulina velutipes and tomatoes100g each, and 50 grams of red pepper.
Seasoning: 5g of white pepper, 3g of salt, 200g of clear soup, 2g of chicken juice, 4g of chopped green onion and millet pepper rings, 5g of salad oil.
Making:
1, slice the live abalone into thin slices; Blanch tomatoes with boiling water, peel and dice; After removing seeds from the red pepper, add 50 grams of clear soup and beat it into red pepper juice with a juicer.
2. White pepper is boiled into pepper water with clear water, and impurities are cleaned with fine gauze, leaving pepper water.
3. Blanch the fresh Flammulina velutipes and pad it into the bottom; Blanch abalone slices and put them on Flammulina velutipes.
4. Add salad oil to the pot, stir-fry the tomatoes, add the red pepper juice, and add the broth and salt. Use the remaining seasoning to make a hot and sour sauce, pour it on the dish, sprinkle with chopped green onion and millet pepper rings.
New sour soup fat sheep
This sour soup fat sheep has added a new sauce, namely the following Sichuan sesame oil. Without the following oil, it loses the soul of this dish and lacks more than half of its taste.
This dish is a little different from other sour soup dishes. Sichuan pickles, Guizhou sour soup, white vinegar and Sichuan sesame oil are used to cook fat sheep in a soup with bright red color and spicy taste, which brings a unique new taste to guests.
raw material
Ingredients: 300g of fat sheep, 50g of fresh bamboo shoots, 50g of white mushroom and 50g of Flammulina velutipes.
Seasoning: Sichuan sesame oil, Sichuan pickled vegetable diced, Sichuan sister Guizhou red sour soup 50g each, broth 600g, millet pepper powder 20g, white vinegar 20g each, chicken juice 5g, salt 5g, monosodium glutamate 5g each, and pepper oil15g.
process flow
1. The fat sheep are frozen into pieces in the refrigerator and sliced with a slicer; Fresh bamboo shoots are cut into willow strips;
3. Put Sichuan sesame oil into the pot, boil it to 40% heat, add Sichuan diced pickles and millet pepper powder, stir-fry over medium fire, add seasonings except pepper oil, boil over high fire, add fat sheep slices, soak and cook over low fire until the meat quality is mature, and take out the pot and pour into a container with side dishes;
4. Put pepper oil in the pot, and when it is 80% hot, take it out of the pot and pour it on the dishes.
Sichuan sesame oil:
1. Soak dried chili in water 1 day, take out and chop into paste;
2. Put rapeseed oil and salad oil in the pot 1 0kg each, and when it is heated to 30%, add 500g of chili paste, spices (20g of cardamom, 20g of cinnamon and 20g of pepper, 0/0 slice of fragrant leaves, and each piece of Rhizoma Kaempferiae, citronella, Lithospermum and Amomum tsaoko/kloc.
Sour soup lamb
This method is a home-cooked version, so friends at home don't have to go to so much trouble as the above method. It tastes delicious with reference to the following method, and finally there is no soup left.
Raw materials:
Fresh fat sheep roll, celery, Flammulina velutipes, black fungus, green and red beauty pepper rings, homemade sour soup, flower pepper, garlic rice.
Method:
1, Flammulina velutipes, Auricularia auricula and celery, wash, change the knife and blanch for later use;
2, fat sheep roll water for use;
3. Boil the sour soup in the pot, add Flammulina velutipes, Auricularia auricula and Fat Sheep and cook until it tastes delicious. Take it out of the pot and put it into a container, sprinkle with green and red pepper rings, garlic rice and fresh pepper, and pour hot oil.
Liangwa in sour soup
The important thing in cooking this dish is the secret sauce, which is kept secret by many hotel chefs. Let's tell him the recipe and production process. You are absolutely right to meet your friends. The following production alone has saved thousands of dollars for friends who want to learn this technology.
Raw materials:
Bullfrog1000g.
Accessories:
40g of lettuce, 40g of Pleurotus eryngii slices, 30g of cucumber, 30g of lettuce, 30g of pickled radish slices and 30g of pickled cabbage slices.
Seasoning:
50g of white vinegar, 30g of self-adjusted acid water, 30g of fermented grains (with rice), 20g of homemade chilli sauce, 8g of Merlot chilli sauce, each15g of millet chili ring and pepper, 0g of garlic10g, 5g of ginger slices, 5g of wild pepper, 2g of pepper and 2g of white sesame.
Making:
1, the bullfrog is slaughtered and cleaned. After peeling, everything in the longitudinal direction is divided into two, and it is rinsed for use.
2. Wash the cucumber, plan it into pieces about 8 cm long, and put it into the bottom of the container together with the lettuce.
3. Heat the bottom oil in the pan to 40% heat, add garlic seeds and ginger slices until fragrant, add wild pepper and millet chili rings10g, pepper granules10g, stir-fry until fragrant, and rinse with clear water1750g.
4. Add homemade chili sauce, Merlot chili sauce, and fermented grains (to make the spicy and sour taste in the finished dishes softer and more harmonious), add white vinegar, self-adjusted acid water (citric acid10g, maltose15g mixed into a bowl, and pour in boiling water for 2000g, then boil, and add sour radish slices.
5. Then cook the cleaned bullfrog for 2 minutes, then pour it into a dish with lettuce and cucumber slices.
6. Heat the red oil in the pot to 70% heat, add 5 grams of millet spicy ring, green pepper, pepper and white sesame seeds to fry until fragrant, and pour it into the plate.
Homemade Chili sauce:
Add 30 kg of salad oil to the pot and heat it to 40%, add 2 kg of rock sugar to boil, then add garlic seeds and ginger slices 1 kg to fry until fragrant, add 20 kg of Pixian bean paste and stir-fry for 20 minutes until red oil is produced, and add dried red pepper segments150g and pepper 200g to continue frying for about/.
Two sauces are spicy:
A sour soup was prepared with self-adjusted sour water, white vinegar, homemade chilli sauce, Merlot chilli sauce, wild pepper, distiller's grains, sour radish, etc., and the bullfrog was soaked and boiled with it. The product was red and bright, and the taste was sour and fragrant.
Miaoxiang sour soup salmon leg
This sour soup frog leg with ethnic flavor has a unique flavor. Just listening to the name is enough to attract diners. Conditional foodies can eat it like this, and after eating it, they can burn hot pot, which is simply beautiful.
Ingredients: bullfrog125g.
Ingredients: 50 grams of green pepper, 50 grams of red pepper, 50 grams of pickled pepper, 30 grams of ginger, 30 grams of garlic, 45 grams of yellow light hot sauce and 50 grams of sauerkraut.
Seasoning: chicken powder12g, oyster sauce15g, broth 800g, salt10g, monosodium glutamate10g, white vinegar150g.
Production method:
1. Slaughter the bullfrog, wash it and rinse it with water until it becomes discolored.
2. Stir-fry ginger and garlic with rapeseed oil, add hot sauce and season with broth.
3. Boil the washed bullfrog blocks in the pot for 5 minutes, and collect the juice on high fire.
4. Put the white vinegar before the pan, and put it on the plate.
Features: the soup is rich in yellow juice, hot and sour, delicious, and the frog meat is smooth and tender, with endless aftertaste.
Sour soup sparerib pot
Are the ribs still braised and fried? You can also eat them like this. Adding sauerkraut and soaking rice in light soup can make you satisfied.
Ingredients: 500g chop, 200g tomato, 0/00g sauerkraut/kloc-,20g onion and ginger slices, 35g cooking wine, appropriate amount of salad oil, 25g salt, 25g chicken powder for seasoning, 20g white pepper and appropriate amount of coriander.
Primary processing:
1. Wash the chops, cut them into mahjong pieces with uniform size, put them in a cold water pot, add 20g of onion and 20g of ginger slices, bring 35g of cooking wine to a boil with high fire, heat them on low fire for 5 minutes, then take them out and rinse them off.
2. Wash the tomatoes, blanch them with hot water and cut them into dices; Rinse pickled cabbage with clear water and cut into 3 cm long segments.
3. Add salad oil into the pot, and when it is heated to 50%, add sauerkraut and diced tomatoes, stir-fry with low fire until all diced tomatoes turn into paste, add ribs and bone soup (which have not reached the surface), boil with high fire, change to low fire for 40 minutes, add salt and chicken powder to taste, and sprinkle with white pepper to leave the fire.
Sour soup huajia
Make the flower nail into sour soup dishes, and you must taste the ones you haven't eaten. It is not only time-saving to do this, but also particularly creative. Many people say it's better than spicy flower armor.
Take the food process:
1, blanch the flower shell in boiling water until it just opens, take it out and rinse it for use.
2. Add lard and rapeseed oil to the pot and burn it to 70% heat. Pat garlic and tomato slices and stir-fry until juice and sand are turned.
3. Add broth and sour soup to the boil, add chicken essence, monosodium glutamate, shrimp powder and Chili powder, pour in the cooked flower buds in advance, collect the thick soup with strong fire, add 2 grams of litsea cubeba oil, and pour into a square deep dish to serve.
Sour soup three mixed pot
This sour soup three-miscellaneous pot is a combination of various cuisines. Sour soup is not rare and can be seen everywhere, but it needs chefs' imagination to give a new meaning to a dish. The main ingredients of this dish are chicken offal, cooked pork belly strips and large intestine blocks, which are refreshing and sour and fragrant, and are worth a try.
raw material
Main ingredients:
300g pieces of chicken offal, 300g pieces of cooked pork tripe and 300g pieces of cooked pork intestines.
Accessories:
50g of tomato slices and soybean sprouts, 30g of ginger slices, scallion festival and garlic cloves, 20g of golden hooks and 6 plates of seasonal vegetables.
Seasoning:
Material A (spiced powder, pepper powder 5g, pepper powder 6g, chicken essence 8g, monosodium glutamate 4g, soy sauce, sugar 0g10g, cooking wine15g, aged vinegar 20g, salt 20g) 50g of cooked lard, rapeseed oil100g, and red oil 20g.
Production step
1, boil the cooked lard to 60% heat, add ginger slices, scallion knots and garlic cloves and stir-fry until fragrant;
2, mixed with sour soup to boil, add tomato slices, soybean sprouts, gold hooks and material A to adjust the taste, ignite and serve;
3, eat three miscellaneous foods first, then cook vegetables and eat them with dipping materials.
Dip:
2g of cooked chili noodles, 3g of minced cocklebur root, 3g of fermented soybean, 3g of soy sauce, 0g of bean curd 1 0g, and 1g of refined salt, monosodium glutamate, chopped parsley, Jiang Mo and chopped green onion.
Kaiwei cold dish sour soup
This dish is the only sour soup cold dish in this article, or a vegetarian dish, which is unique. Friends who love vegetarian dishes can include it in your cold dish menu. Although this dish is simple and vegetarian, it is a popular dish in restaurants. If you don't believe it, you can try it.
This kind of sour soup is mostly used for some semi-soup-style hot and sour cold dishes, such as hot and sour buckwheat noodles, sour and sour chicken, hot and sour crisp tips and so on.
Raw materials: Green Beauty Pepper Festival1000g, Xiaomi Spicy Festival100g, garlic cloves 500g, ginger slices150g, lemon pieces 250g, scallion festival 200g, cucumber pieces1000g, chicken essence 20g and monosodium glutamate.
Method:
Pour all the above raw materials into a soup bucket, boil with strong fire and simmer for 15 minutes, leave the fire and cool, and filter off the residue.
Description: When cooking with this sour soup, you can add proper amount of vinegar and salt according to the requirements of diners, and you can also add sesame oil and red oil as needed.
Example: Crispy Soup.
Method: Tear off the tender tips of Chaenomeles, cut them into sections, soak them in boiling water, remove them and cool them, pour sour soup and sprinkle with millet spicy festival when serving, and finally pour a little sesame oil to serve.
Hongfan sour soup
The sour taste of this sour soup is more natural, with tomato fish as the representative. Some chefs will also add Thai spicy chicken sauce to taste during the production process, in order to make it taste thick.
Ingredients: tomato 2000g, tomato sauce 350g, spicy chicken sauce150g, red Zhejiang vinegar150g, ginger slices100g, fresh soup 5000g, chicken oil 250g and salad oil100g.
Method:
1.After scalding the tomatoes in a boiling water pot, take them out of the pot and peel them, and then change them into diced ones for later use.
Description: This soup has bright red color and mellow sour taste, and is suitable for cooking fish dishes and beef tenderloin. When making, you must add fresh soup, otherwise it will be light; And vinegar should use red Zhejiang vinegar. Because this kind of sour soup is usually eaten together with soup and juice after cooking, it is not advisable to use too much oil when frying.
Example: tomato and yellow sand fish
Method:
1.Cut the cleaned yellow sand fish into thin slices, size them, then put them into a fresh soup pot with good taste and soak them thoroughly.
2. Boil a proper amount of sour soup in the pot, add fish fillets and adjust the taste with salt, monosodium glutamate, chicken essence and white sugar, and simmer for about 1 minute until cooked.
Sour Soup jiaozi
There is a traditional way to eat jiaozi in Guanzhong, Shaanxi Province. Sour soup and spicy oil are added to the bowl, which is a special taste. Friends who have been to Xi 'an must be particularly impressed. Shaanxi people love sour and spicy taste as much as Sichuanese. Take a look at the following practice, which is very suitable for reference when eating jiaozi at home.
Ingredients: flour (white flour), leek, meat, chopped green onion, ginger, sesame oil, salt, monosodium glutamate, pepper, thirteen spices, shrimp skin, coriander, laver, balsamic vinegar, soy sauce, Chili oil and chicken essence.
Practice: 1, first of all, mix the noodles, and make them up two or three hours in advance, so that the dumplings can be strong. Mix the flour according to the ratio of 1 kilogram of flour and 1,200 grams of water, and of course it depends on the flour. In short, the flour is not easy to be too hard. Knead the dough for more than three times until it feels smooth and soft.
2. Secondly, mixing stuffing, taking jiaozi with leek as an example, the rest are similar. Add one egg, chopped green onion, ginger and sesame oil to the stirred minced meat and leek according to the ratio of1:1,and add about 50g of broth, which can also be replaced by the same amount of water. Then add salt, monosodium glutamate, pepper, thirteen spices and so on. Stir in the same direction until the filling absorbs water.
3. I won't talk much about going to jiaozi. This is definitely not a problem for you. I will tell you a jargon-cover the pot and cook it.
4. The last item tells you to make sour soup, which is very particular. Shrimp skin, coriander, chopped green onion and laver are indispensable for making sour soup in Shaanxi. Take half a catty of dumplings as an example. Add more than 10 grams of salt, a little monosodium glutamate, balsamic vinegar [it's very important to use balsamic vinegar, otherwise it will go bad]15g, a little soy sauce, 20g of Chili oil, a little chicken essence, and add shrimp skin, coriander, chopped green onion and laver to make the base material, then rinse it with jiaozi soup and fish it into jiaozi. A bowl of delicious jiaozi is in front of you.
Sour face
People who love noodles will never let go of this simple and delicious food. The troublesome students come to such a bowl, which is delicious and appetizing.
Practice: 1, chopped green onion, ginger, minced garlic, prickly ash, and oil are put into the pot when it is 60% hot, lightly fry for a while, add vinegar, stir fry for three times according to taste, and when the oil temperature rises to 90%, add appropriate amount of water (broth is better) and salt. After boiling, add a little monosodium glutamate, stir and turn off the fire;
2, sour soup out of the pot; 3, then below, clear soup to cook; 4. After the noodles are cooked, remove them, pour the sour soup and add a little red oil to finish.