How to make Hmong sour soup:

Required ingredients: salt, tomatoes, white wine, a jar that can be sealed

Steps:

1. Wash and cut the tomatoes into pieces.

2. Put the diced tomatoes into a blender and puree them.

3. Rub a layer of high count white wine inside a clean jar.

4. Pour the tomatoes, salt and white wine into the jar in that order.

5. Seal the marinade for two weeks to make.

Expanded Information:

Nutritional Value of Sour Soup:

It is understood that the Hmong sour soup is rich in calcium, phosphorus, iron, etc. It plays an important role in maintaining the excitability of the nerves and muscles as well as maintaining the acid-base balance of the muscles. No wonder the local people say "one day do not eat acid, walking to play the string (staggering meaning)", there is a certain scientific basis.

Not all acidic food is acidic food, Miao sour soup is acidic and alkaline relative balance of food.

First of all, the lactic acid in Hmong sour soup is produced by self-fermentation, and lactic acid becomes water and carbon dioxide after being burned in the body, on the basis of which, it can be considered that Hmong sour soup is a neutral food.

Secondly, the sour soup is rich in calcium, iron and other alkaline components, while in the sour soup fish is rich in acidic components (such as phosphorus and protein, etc.), they form acidic substances in the body, which can reduce the Ph value of the blood.

Thirdly, the vegetables in Hmong sour soup food contain calcium, magnesium and other elements, which are metabolized in the body to produce alkaline substances, which can prevent the blood from changing to acidic. Therefore, Guizhou sour soup is neutral food.

ReferencesSour Soup - Baidu Encyclopedia