(1) raw materials: tomato10kg, 250g of white wine and 30g of salt.

(2) Practice: Wash and dry tomatoes, wash them with white wine, mash them and put them in a jar, with a layer of tomatoes and a layer of salt.

(3) Finally, sprinkle some white wine, seal it and put it in a cool and ventilated place for fermentation for about a month.

2, red sour soup practice 2:

(1) raw materials: 5 kg of fresh wild tomato, 500 g of ginger, 250 g of garlic, 500 g of red pepper 1 kg, 500 g of refined salt, 0/00 g of glutinous rice flour/kloc-0, and 250 g of white wine.

(2) Preparation: Wash and dry wild tomatoes. Chop ginger, garlic and red pepper, add refined salt, glutinous rice flour and white wine and mix well to form a paste.

(3) Practice: Mash the tomatoes, mix well with the prepared paste, put them in a clean pickle jar, and finally sprinkle some white wine, seal and ferment for 30 days before taking.

3, red sour soup practice three:

(1) The practice of white sour soup is a bit troublesome. It takes four or five days to seal and ferment the boiled rice washing water until it turns sour. Then add rice soup for the first time every day for about seven days, and the sour soup will be fine. It is best to use glutinous rice for rice washing. If it is the first time to wash, it should be boiled and sealed. Add rice soup when sealing.

(2) Pay attention to the rice soup, that is, when cooking in a pot, when bubbles first appear, put the rice soup out and add it to the fermented rice washing water. The rice soup must be clear and not muddy.

(3) Just add a small bowl of water every day.

4. Method 4:

(1) Guizhou red sour soup, prepare one tomato, one ginger, several cloves of garlic, several peppers and two green garlic. Twenty litsea cubeba.

(2) Slice tomatoes and chop other ingredients. Litsea cubeba should be crushed and broken with a knife.

(3) Vegetables, potato chips, white radish, tofu and other light ingredients.

(4) Add a bowl of red sour soup and stir fry for two minutes.

Add tomato slices, half a pot of water and litsea cubeba. Thick soup, a spoonful of sugar, a little white pepper, a spoonful of soy sauce, and simmer for 20 minutes.

5. Method 5:

(1) In a casserole, mix a small amount of flour with rice washing water and half a catty of rice, then heat it with slow fire without stirring. When heated to boiling, pour into a crock, cover the jar mouth and open the lid for 24 hours. During the period, rice soup can be stirred every 4-6 hours, and then covered and soaked for 3-4 days (in the shade). After 3-4 days, the container soaked in rice will ferment with a slight sour smell, and then stir the rice soup.

(2) Then filter out the fermentation water, add diced tomatoes, add 30g salt and 50g sugar, and ferment for 1-2 days.

According to personal taste, the fermentation time can be doubled and concentrated. now

Sour soup is ok, but it is not enough to make hot pot bottom material.

(3) Buy red (fresh) pepper 150-200g and wash it. Raw with 200 grams.

Ginger and 300g garlic (preferably single garlic) are cut into 1 cm cubes for later use; most

7-8 small tomatoes, cut into small pieces one inch square. Put it in the pot.