Hot and Sour Soup(suan la tang )

Hot and sour soup:

Raw materials for making hot and sour soup:

There are 300 grams of tofu, 50 grams of pig blood, 15 grams of bamboo shoots, 15 grams of carrots, 15 grams of Flammulina velutipes, 15 grams of watery black fungus, and proper amount of starch

Seasonings for hot and sour soup:

2 tsp sesame oil (6 g); 1 tsp pepper (3 G); 1 / 2 tsp chili powder (15 g); 1 tsp vinegar (30 g); 2 tsp refined salt (6 g)

Processing steps of hot and sour soup:

1. Cut tofu into strips and pig blood into thin slices; soak black fungus with water, wash and shred; wash and shred bamboo shoots and carrots; wash Flammulina velutipes, cut root and peel off; 2;

2. Pour a large bowl of water into the pot, bring to a boil, add the cut materials (except tofu), refined salt and chili powder, continue to cook until it is reopened, thicken with water starch, mix well, put in tofu strips and pig blood slices before flameout, and then add pepper, vinegar and sesame oil;

Characteristics of hot and sour soup:

Hot and sour appetizer, tempting appetite.

Attention should be paid to when making hot and sour soup

Hot and sour soup can also be put into bean sprouts, so taste more delicious.

Hot and Sour Soup

Hot and sour soup is a traditional Sichuan snack, which belongs to Sichuan or Hunan cuisine. Sichuan hot and sour soup is characterized by sour, spicy, salty, fresh and fragrant. It is made of shredded meat, bean curd, bamboo shoots, Baoning vinegar and other materials by boiling in clear soup. Drink after meals, sober up to greasy, help digestion. So many people will miss the taste of hot and sour soup when they don't have a big appetite.

Suanla decoction has the functions of strengthening spleen and stomach, softening liver and kidney, and is suitable for adjuvant treatment of anorexia

In May 14, 2015, Xi Jinping became the state banquet menu for India Premier Modi in Xi'an.

Characteristics of dishes

Sour, spicy, salty, fresh and fragrant.

practice

Practice 1

Make food

30 grams of tofu, 15 grams of cooked chicken (or ham), 15 grams of mushrooms, 15 grams of cooked pork shreds, 15 grams of sea cucumber and 15 grams of squid, and 15 grams of eggs

1, starch 25 g, scallion 3 G, soy sauce 10 g, lard 30 g, monosodium glutamate, pepper 1 g each, Baoning vinegar 6 g, refined salt 5 g, chicken soup 750 G.

Production process

1. Cut tofu, mushroom, sea cucumber and squid into shreds respectively, put the same cooked shredded meat and chicken into the pot, add chicken soup, refined salt, monosodium glutamate and soy sauce, boil with high heat until boiling, then thicken with wet starch, change low heat to add scattered eggs.

2. Put pepper, Baoning vinegar, scallion and a little lard into the soup bowl. When the egg flowers float in the pot, change to high heat, until the shredded meat rolls up, and then rush into the soup bowl. (different ingredients, such as ham and coriander, can also be added for personal taste)

Practice 2

Sichuan hot and sour soup is characterized by sour, spicy, salty, fresh and fragrant. It is made of shredded meat, bean curd, bamboo shoots, Baoning vinegar and other materials by boiling in clear soup. Drink after meals, sober up to greasy, help digestion. So many people will miss the taste of hot and sour soup when they don't have a big appetite.

Make food

30 grams of tofu, cooked chicken (or ham), mushrooms, cooked lean pork, 1 egg, 25 grams of starch, 3 grams of scallion, 10 grams of soy sauce, 30 ml of lard, 1 gram of monosodium glutamate, 1 gram of pepper, 15 ml of Baoning vinegar, 5 grams of refined salt, 750 mL of chicken soup (folk practice, chicken, mushrooms and other rare materials are non essential materials).

Production process

1. Cut bean curd and mushrooms into shreds respectively, put the same cooked shredded meat and chicken into the pot, add chicken soup, refined salt, monosodium glutamate and soy sauce, boil them over high heat, thicken them with wet starch, and then add the scattered eggs over low heat;

2. Put pepper, Baoning vinegar, scallion and a little lard into the soup bowl. When the egg flowers float in the pot, change to high heat, until the shredded meat rolls up, and then rush into the soup bowl.

Production key

In comparison, the most important factor is the proportion of salt, pepper and vinegar.

The proportion of salt in a hot and sour soup can adjust the degree of sour and spicy taste

Pepper is the most important raw material. Remember not to let the pepper "evaporate", then it will become sour soup. The correct time to put it is 9.5 when the main material is ripe, and it will be heated for 10 seconds when it is fully cooked. In this way, the spicy flavor of pepper will not be left behind

The ratio of Baoning vinegar and salt is about 6:5, which is acceptable to the public. If you want to be spicy, you can use the ratio of 6:4

Practice 3

Make food

Pork tenderloin 100g, scallion 1, black fungus 20g, ginger 2, carrot, celery 30g each, egg 2, coriander 2.

Ingredient a: 1.5 tbsp salt, 1 / 4 tbsp pepper, 6 cups stock

Ingredient B: 2 tbsp water powder

Ingredient C: 1 tbsp vinegar

Production process

1. Wash pork tenderloin and black fungus, wash carrot and celery, cut them into shreds and blanch them in boiling water; wash green onion and coriander, peel ginger and cut them into pieces; beat eggs into a bowl.

2. Boil 2 tbsp oil in a pan, saute minced ginger, add shredded meat, black fungus, carrot and celery, add material a, bring to a boil, thicken with material B, pour in the egg juice, bring to a boil, add onion and coriander, and pour material C before serving.

You can change the content according to your personal taste, such as adding shredded tofu (tofu should be blanched first), southerners can put shredded bamboo shoots and so on. The point is to use bone soup for soup. As long as the real material, soup without chicken essence, monosodium glutamate is very fresh.

Practice 4

Make food

Water hair sea cucumber, chicken blood, bean curd each 45 grams, ham 25 grams, coriander 5 grams, clear soup 800 ml, bamboo shoots, ham, chicken 25 grams, soy sauce, vinegar each 10 ml, Shaojiu, ginger juice each 5 ml, monosodium glutamate, refined salt each 6 grams, pepper noodles 8 grams, starch 15 ml.

Production process

① Take the washed sea cucumber, chicken blood, bean curd and ham, cut them into shreds and put them in a bowl. Remove the yellow leaves of coriander, cut them into pieces and put them on the plate for later use; 2. Put the spoon on the fire and put in the clear soup, then add the shredded sea cucumber, ham, bamboo shoots, chicken, chicken blood and tofu, and mix them with soy sauce, vinegar, Shaoxing wine, ginger juice, monosodium glutamate and refined salt. After boiling, skim off the floating socks, pour in the lake powder, thicken them into a bowl

Practice 5

Authentic hot and sour soup in Caoxian County, Shandong Province

Make food

Oil, salt, soy sauce, vinegar, chili sauce, cumin, pepper

Green vegetables (pakchoi), mushrooms, tomatoes, eggs, shrimps, green peppers, red peppers, carrots

Cucumber, green onion, coriander

Production process

Fire in the whole process

Add oil, heat slightly, put chopped scallion into frying pan, add tomato, beat flat, let tomato become soft, persimmon juice flow out, put a little salt and chicken essence. Turn twice and put in the mushrooms, sliced carrots and green and red pepper rings. Stir fry 5 times. Add water.

After the water is boiled, put in the scrambled eggs. In order to prevent the eggs from turning into lumps, add a little water when beating the eggs. Put green vegetables (cabbage is preferred), salt, chicken essence, a teaspoon of chili sauce, shrimp, a little soy sauce, cumin a little. I guess it's going to come out of the pot. Put some vinegar. Put vinegar and stir for 5 or 6 times - out of the pot!

Practice 6

Hot and sour soup in Shanghai

Make food

1.5 yuan old tofu, 1.2 Liang pig blood, 1.2 Liang fungus, 1.2 Liang pork, half bamboo shoots, mushrooms, green onions, ginger, eggs, coriander (enough for the whole family), water, soy sauce, starch, a little rice wine, monosodium glutamate, salt, white vinegar, soy sauce, black pepper, starch, water and sesame oil.

Production process

1。 Cut the raw materials into shreds, mushrooms, shredded meat, eggs, and set aside.

2。 Bring the broth or water to a boil, stir the shredded meat into the soup first, and put the same cooked shredded meat and chicken into the pot. When it boils, add chicken soup, refined salt, monosodium glutamate, soy sauce, and bring it to a boil with high heat. Then thicken it with wet starch. Change the low heat to add the scattered egg, and stir it with a large spoon to make it disperse.

3。 Put pepper, vinegar, scallion and a little lard into the soup bowl. When the egg is floating in the pot, change the high heat to roll the shredded meat and pour it into the soup bowl

Practice 7

Make food

Carrot 50g, water bamboo shoot 30g, tender bean curd 1 piece, mushroom 30g, egg 1 piece, pea, corn kernels, coriander, shallot several, pepper, starch, vinegar, sugar, soy sauce each amount.

Production process

1. Cut carrot, bamboo shoots, bean curd, mushroom and scallion into shreds;

2. Heat the oil in a hot pan, add shredded carrots, fresh water bamboo shoots, scallions and mushrooms, stir fry until fragrant; add appropriate amount of water to boil in the pan, add shredded bean curd, peas and corn kernels, add a little salt to taste, add a little water to starch, and pour into the soup to thicken;

3. Wait for the soup to boil, break up the eggs, and slowly pour them into the perforated colander to form filaments;

4. Add appropriate amount of vinegar, sugar, soy sauce and pepper to taste;

4. Boil over high heat for 10 seconds, drop a few drops of sesame oil, sprinkle with scallion and coriander.

Nutrition:

Suanla decoction has the functions of strengthening spleen and stomach, softening liver and benefiting kidney, which is suitable for auxiliary therapy

Chinese PinYin : Suan La Tang