1, Peel and slice tomatoes, cut thick slices of squash. Sliced black fungus. I have a very small tomato, so I used 5. 3 regular-sized tomatoes are enough.
2, the loofah in advance with salt water soak a little can keep not change color.
3, pour about 10ml of vegetable oil into a pot, pour in the sliced tomatoes, loofah and black fungus in turn. And add water until the height is flush with the loofah. Cook over high heat until boiling, then turn to medium-low heat and cook until the vegetables become soft.
4, during the scrambled eggs, the two eggs broken, add 0.5g salt, moderate black pepper (deodorization). Pour a moderate amount of oil into the pan, when the oil is hot, pour the egg mixture.
5, casually stir-fry a few times the egg skin can be, do not need to be very cooked, out of the spare.
6, cook until all the vegetables are soft, then pour in the egg skin, and add 15ml tomato salsa, 5-10ml vinegar, add about 3g or so of salt, 5 or so of sugar and mix well. Subsequently use about 5g of cornstarch, mixed with water in the ratio of 2:3, and pour it into the soup to thicken the sauce, which only needs to be slightly thickened to be ready for the pot.
7, the finished product ~
8, in addition to do a little cold noodles: buy the noodles, first directly on the pot to steam for 20 minutes.
9, after steaming, put into the pot, pour in the amount of water that does not exceed the noodles, and cook a little until soft and hard.
10, the boiled noodles out of the rinse with cold water to drain that is cold noodles ~ ~
11, really like the feeling of this sour, and then add a little spicy perfect.
Practice 2: Hot and Sour Soup
Ingredients
Tofu, blanched cauliflower, blanched fungus, thinly shredded pork, egg, cooking wine, soy sauce, salt, hot and sour sauce (3 tbsp vinegar + 1 tsp pepper), cornstarch (1 tbsp cornstarch, 12 tbsp water), cilantro, sesame oil
Methods
1. Add a little cooking wine, salt and dry starch to grasp the batter;
2. The hot and sour sauce and water starch sauce to mix well and spare;
3. The soaked cauliflower to remove the roots and clean, soaked fungus cleaned and shredded, beaten eggs;
4. The pot with the right amount of water to boil, the first into the yellow cauliflower and fungus to cook for two to three minutes, and then into the bean curd to cook to a boil, put the shredded meat and cook until browning, skimmed Floating foam;
5. Adjust the amount of salt and soy sauce, adjust the water starch to boil, this time the soup thickened, pour into the hot and sour sauce to cook until slightly boiled, and immediately hit the eggs into the egg scattered into the egg can be turned off the fire, sprinkle a little cilantro and sesame oil can be.