1, raw materials and ingredients: 250g pole,100g old bean curd,100g cooked beef, 50g bean curd skin, 50g yuba, 30g small crispy meat, 30g snack pills, 20g large intestine, 20g daylily, 20g green beans and 65438 old ones. A little coriander, chopped green onion, Jiang Mo, thicken powder, salt, monosodium glutamate, chicken essence, pepper, cooking wine, soy sauce and sesame oil.
2. Cut the prepared shoulder pole, old tofu and large intestine into cubes, slice tofu skin and yuba, and slice cooked beef.
3. Pour in an appropriate amount of cooking oil. When the oil is hot, stir-fry Jiang Mo and day lily in the pot, then put the cut beef, large intestine, crisp meat and flat pile into the pot, add cooking wine and soy sauce, and then pour in a little stock and stir-fry.
4. After half a minute, put the green beans, diced tofu, tofu skin, yuba and other raw materials into the pot in turn, and pour the soup stock into the pot.
5. After boiling for two minutes on medium heat, pour in the fried pills, and then add some salt, monosodium glutamate, chicken essence, pepper and so on.
6. After the soup is boiled, prepare a little dry powder, add water and stir, then pour it into the pot to thicken. After half a minute, the soup can be boiled again. Add a little vinegar and sesame oil to taste before cooking. After the soup is put into the tableware, add chopped green onion and coriander to decorate it.
After the small bowl of soup becomes a dish, the color is ruddy, sour and hot, and the ginger flavor is more prominent.
Luoyang small bowl soup, a sour and delicious Luoyang specialty food.
According to legend, Luoyang small bowl soup began in the middle of the Republic of China and evolved from "the cook's dish". Named after a small bowl filled with soup, it first spread in Yiyang, Sunqitun and Shui Gu.
During the Republic of China, there were many "local masters" in Luoyang, that is, chefs. During the slack season, the "bureau owner" took his disciples to the village to cook for people who organized weddings and funerals in the countryside. At that time, farmers in rural areas lived in poverty, and they were often short of money when preparing banquet materials. It is precisely because of the ingenious cooperation of the "bureau palm" that the banquet is more decent and delicious.
According to the old Luoyang people, the "bureau manager" has strict requirements for his disciples. Only when the serving procedure is completed can the chef cook for himself. A small bowl of soup is a meal cooked by the chef for himself. After all the dishes are served, there are not many ingredients left, so the chefs cut all these ingredients into cubes and stew them in the meat soup pot. Because "more monks than porridge", we have to use small bowls to hold soup, and each person has only one bowl. If we are not full, we can eat more steamed bread. This is the origin of small bowl of soup.
Because the small bowl of soup is a cook's dish, it sounds unsightly and not popular, so it has been difficult to board the elegant hall of Luoyang water mat.