Hot and sour laver soup(zi cai suan la tang )

Hot and sour laver soup

Introduction:

"It's getting colder. Now I don't go shopping every day. There were still some dishes left yesterday. Today I didn't go shopping, but I forgot to buy the ingredients of the soup... After studying, I decided to let my mother's dish come out of the world again. My mother used to make it for us when I was a child. But later, my mother got enteritis, and she had a stomachache when she ate spicy food, so she didn't cook it any more. Now she has a family, It's just suitable for drinking when the weather is cold. Let's have a taste. The current dishes at home are just right. It's best for autumn and winter. In spring and summer, if you're not afraid of sweating, you can eat it. Ha ha, I don't know if my husband will like this soup for dinner. "

Production steps:

Step 1: cut the meat into shreds, add sweet potato powder and vinegar, wake up, soak the mustard in water, break the eggs (without any seasoning) and set aside

Step 2: add peanut oil, saute chives, and stir fry laver

Step 3: add water. After boiling, add shredded meat

Step 4: after the water is boiled again, pour in the egg yolk, put in the pickled shredded mustard, dried shrimps, chili sauce, vinegar, thicken. Sprinkle in the celery leaves and serve

Materials required:

Dried laver: right amount

Mustard tuber: right amount

Vinegar: right amount

Chili sauce: right amount

Egg: right amount

Note: must add pepper, vinegar, and must thicken Oh, otherwise it is not called & quot; & quot; hot and sour soup & quot; & quot; Luo, who does not dare to eat spicy, sweet chili sauce is OK, but the taste is worse

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: Original

Chinese PinYin : Zi Cai Suan La Tang