Making traditional soup "red and white tofu hot and sour soup"(zhi zuo chuan tong tang geng hong bai dou fu suan la tang )

Making traditional soup "red and white tofu hot and sour soup"

Introduction:

"There are two traditional ways of" sour and hot soup ", one is high-grade" three fresh sour and hot soup ", the other is popular" red and white bean curd sour and hot soup ". The practice of "three fresh sour and hot soup" is one black, one white and one red. Black refers to sea cucumbers, white refers to cooked chicken, red refers to shrimp slices, with egg skin, shredded bamboo shoots and so on. "Red and white tofu hot and sour soup" method is, tofu strips, pig blood or duck blood strips, mushrooms, winter bamboo shoots, coriander powder can. Pig blood clot or duck blood clot, commonly known as "blood tofu". Eating "blood tofu" is most suitable for people with anemia and iron deficiency constitution. It is said that it can supplement blood, iron and calcium. You can't eat it too much. Ordinary people can eat it once a week, but it doesn't matter if the amount used for making soup is small. Traditional Chinese medicine also recommends it as a tonic material, so it is also a good thing. Today, we use this red and white tofu to make a traditional "red and white tofu hot and sour soup". The specific methods are as follows:

Production steps:

Step 1: Tofu strips, blood tofu, shredded mushrooms, shredded winter bamboo shoots, one egg, parsley, soy sauce, yellow rice wine, salt, chicken powder, vinegar, white pepper, sesame oil, water or bone soup.

Step 2: after boiling the soup pot, blanch and scald the shredded mushrooms and asparagus shoots first, blanch them well and take them out for standby.

Step 3: put a little salt into the pot, bring to a boil, add the beancurd strips and blood beancurd strips, blanch them, boil the red and white beancurd for 1 minute, remove and set aside.

The fourth step: first in the soup pot to make the base material, pour 20 grams of vinegar, 2 grams of white pepper and 2 grams of sesame oil.

Step 5: bring to a boil with water, add a little soy sauce, add the blanched shredded mushrooms and bamboo shoots, and then add the red and white tofu strips to boil.

Step 6: after boiling, add a few drops of yellow rice wine and season with salt and chicken powder.

Step 7: mix the flavor well and thicken with starch.

Step 8: after the sauce is gelatinized, sprinkle the egg liquid evenly.

Step 9: then pour it into the soup basin and stir it with a spoon.

Step 10: put a little parsley on the table.

Materials required:

Tofu stick: 200g

Blood tofu: 100g

Shuifa Shredded Mushroom: 80g

Shredded bamboo shoots: 50g

Eggs: 50g each

Minced coriander: 15g

Soy sauce: 5g

Yellow rice wine: 5g

Salt: 2G

Chicken powder: 2G

Vinegar: 20g

White pepper: 2G

Sesame oil: 2G

Starch: appropriate amount

Bone soup: or water 1000ml

Note: the characteristics of this soup: golden red color, strong vinegar flavor, salty, fresh, sour and spicy, appetizer warm. Warm tips: 1, choose pig blood or duck blood tofu can be purchased to be fresh without smell. The best choice for white tofu is northern tofu. 2. Blanching raw materials with boiling water is to remove peculiar smell, which can keep the pure flavor of the soup. Because blood tofu is used in the soup, a little yellow rice wine should be used to remove the smell. If blood tofu is not used, yellow rice wine is not necessary. 3, we must first adjust the base material in the soup pan, so that the acidity of the soup can be maintained. If vinegar is directly put into the pot, acetic acid will volatilize at high temperature, and the acidity of vinegar will be weakened. 4. The intensity of hot and sour taste can be adjusted according to your preference. Sichuan style hot and sour soup uses pepper and chili oil, and this soup is prepared according to the practice of Beijing cuisine and Shandong cuisine. Usually, pepper and vinegar are used to make hot and sour soup in these two places.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Zhi Zuo Chuan Tong Tang Geng Hong Bai Dou Fu Suan La Tang