A bowl of delicious sour soup dumplings. The color of the sour soup is very beautiful, rosy and shiny. Just looking at it will increase your appetite! The taste is sour and spicy, which makes people say it is so satisfying! Sour but not choking! Spicy but not dry! It doesn’t lose its flavor, it can be said to be very sour and appetizing, and you won’t feel tired even after eating it for a week!

To achieve the above effects, the proportion of sour soup is crucial! Among them, it is necessary to highlight the sourness and spiciness. After many attempts and accumulated experience, I personally recommend that the ratio of vinegar and spicy oil is 3:1. In order to make the taste softer, sugar must be added to neutralize it.

Secondly, in order to highlight the rich salty aroma, the ratio of vinegar to light soy sauce is 3:2. At this time, the saltiness is not enough, so you need to add a little salt to mix.

Preparation of sour soup (home-cooked version)

You need to prepare these 4 key ingredients. They are the standard ingredients for the sour soup and dumpling soup base. They are also essential. One of them is missing. Great loss of flavor! The four protagonists are coriander, chopped green onion, dried shrimps, and seaweed.

Additional auxiliary ingredients to prepare include: garlic, sesame seeds, chili noodles, edible salt, mature vinegar, light soy sauce, sugar, oyster sauce, and sesame oil.

——The production process is here

1. Cut the ingredients: cut a small handful of green onions into chopped green onions, mince 2 cloves of garlic, cut the coriander into small sections, and tear the seaweed into small pieces for later use.

Key points: There can be a little more chopped green onion, and the other ratio is 1:1.

2. Stimulate the aroma: Put the above chopped ingredients and dried shrimps into a bowl, add a tablespoon of chili powder and half a tablespoon of cooked white sesame seeds and set aside.

Heat a pot, pour in an appropriate amount of rapeseed oil and sesame oil, raise the temperature of the oil to 80% hot, which means it is slightly smoking, then pour the hot oil into the bowl of ingredients, and follow The sizzling sound brings out the aroma of all the ingredients, then stir well and set aside, and it becomes a simple version of red oil.

Key points:

(1) The reason for choosing rapeseed oil is that it has a relatively fragrant taste and a darker color. When mixed with sesame oil, the prepared sour soup will have a full color, fragrance and flavor.

(2) White sesame seeds must be fried first to be fragrant. The amount of oil poured alone is not enough to scald raw sesame seeds.

(3) For chili noodles, choose the type with two wattle sticks. The advantages have been mentioned in the previous article, so I won’t explain them again.

3. Prepare sour soup: Add chicken soup or bone soup to the bowl of ingredients. If you have not prepared it, it doesn’t matter. You can also use other ingredients instead. Just use the soup used to cook dumplings. Of course, the taste will be a little different. .

Then add 3 tablespoons of mature vinegar, 2 tablespoons of light soy sauce, half a spoon of sugar, half a spoon of oyster sauce, and a little salt. Stir everything evenly to make sour soup. After the dumplings are cooked, soak them for a while before serving.