How to make hot and sour belly silk soup? I have worked in Huimin Hotel for several years. Let me share my real operation method. Sour and hot shredded pork belly soup, generally, we will make it with shredded beef belly or shredded sheep belly according to the requirements of our guests. It has a hot and sour taste, and it is served with soaked day lily, shredded fungus and leek. When it's done, put it in a big soup bowl and sprinkle coriander on it.
Hot and sour belly silk soup (hairy belly)? Ingredients: cooked beef omasum. (Basically, I buy boiled beef tripe in the market to make silk tripe soup) 10 dried day lily. Pepper is small. 5 dried fungus. Leek yellow 22 Liang. A small amount of coriander, dried pepper and onion ginger. Salt, monosodium glutamate, chicken essence, black rice vinegar, high-alcohol liquor, corn starch and a small amount of sugar.
Primary processing of raw materials: wash the cooked hairy belly and cut it into filaments with a knife. Soak dried auricularia auricula and dried daylily in warm water until soft, then wash with clear water and cut into filaments. Wash the fresh leek and cut it into the same length as the shredded belly. Cut the dried Chili into sections, wash the onion and ginger, shred the ginger and cut the onion into small pieces. Wash coriander and cut into pieces for later use. Everything is ready, just waiting for the pot.
Detailed processing method: heat the wok, add a small amount of cooking oil, add minced onion and ginger, stir-fry until fragrant, and then add sliced dried peppers. When the pepper is about to change color, pour black rice vinegar into half a bottle along the edge of the wok and add broth or water. (Soup is the amount to make a soup bowl) Season with salt, chicken essence and pepper.
Boil water for about 5 minutes. Remove impurities with a colander. Add shredded lamb tripe, shredded auricularia and soaked daylily. Cook for about two minutes. After diluting corn starch with water, mix it into the soup to make the soup slightly thick. At this time, a small amount of white sugar and one or two high-alcohol liquor are added to increase the heat and spicy taste. Pour the white wine into the pot and cook the shredded belly soup for at least two minutes, giving off the bitter taste of the wine. Put the chopped leek under the soup bowl, pour the cooked soup into the soup bowl covered with leek, sprinkle coriander on the surface, and you can use it.
? Features: the sour taste and spicy taste are balanced, slightly sweet, and the stomach is full of spicy taste. It has the effects of warming and nourishing the stomach and sobering up.
Cooking tips: making belly silk soup and using hairy belly are the most nourishing. Try to buy cooked beef tripe, which tastes better when cooked.
Wash and drain fresh leeks, cut and spread them under the soup bowl, and pour the soup directly. Leek tastes crisp and tender.
To make hot and sour belly silk soup, the hot and sour should be balanced. The dosage of pepper and liquor should also be appropriate. After the liquor is put in, let the soup boil for at least two minutes to let the bitterness of the liquor evaporate.
The most remarkable feature of making hot and sour belly silk soup is that it is warm and lively in the stomach after being drunk, and it has the effects of nourishing and warming the stomach and sobering up. Therefore, sugar water should be added after the dry glue is fried for a period of time, and the amount of pepper and white wine should be appropriate. Spirits are added to increase the heat of the soup.
Don't pour black vinegar directly into the soup. Stir-fry the pepper and pour it around the pot, so that it can volatilize. Excessive water in vinegar will increase the taste of vinegar.
Delicious tip: To make corn starch hot and sour belly silk soup, you must adjust the concentration of the soup a little heavier, so that when you drink it in your stomach, the soup can stick to the gastric mucosa, which will help sober up and warm your stomach. Make hot and sour belly soup. Don't blindly highlight. It's spicy. You can plant some. Sour, just a little weak.
To sum up the hot and sour belly silk soup, it belongs to the last soup dish in the north, especially the pure dish. Its main function is to sober up and warm the stomach, and it is often made from the belly of cattle or sheep. The main feature of soup is sour and spicy, and it can't be highlighted blindly. I feel sweaty after drinking it.