Sour bamboo shoot soup(suan sun rou geng tang )

Sour bamboo shoot soup

Introduction:

"Sour bamboo shoot silk, as the name suggests, is something fermented from bamboo shoots. It has a strong sour taste. This kind of acid has a different feeling from vinegar. Although it is sour, it doesn't have the same pungent and sour feeling as vinegar. When you open the lid, a mellow sour smell comes to your nose. Before you eat it, your saliva is wantonly loose in your mouth Sour bamboo shoots can be regarded as a kind of natural seasoning, which is often used in soup, such as sliced meat soup, fish soup, etc., and the taste is extremely delicious ~ ~ ~ people who like to eat acid often add a large chopsticks of sour bamboo shoots. After cooking, most of the sour taste is dissolved in the soup. The cooked sour bamboo shoots have a slightly sour flavor, and we often eat them clean with soup and bamboo shoots. Sour taste helps to appetizer and relieve greasiness. Every time a family member loses his appetite, he will cook a bowl of sour bamboo shoot soup. Even if his appetite is not strong, he can't resist its charm! Chinese cabbage is acidophilic, and it is not sour, especially for sour bamboo shoots. Often with sour bamboo shoots into vegetables, he always eat even soup is not left! Today I share with you this sour bamboo shoots soup. It's very simple. People who like sour bamboo shoots will definitely fall in love with it in a moment

Production steps:

Step 1: prepare the necessary materials, cut pork into shreds, don't cut the shreds too thin, cut green onion into green onion

Step 2: divide the pork into three or four times, add a small amount of water, grasp evenly with hands each time, let the pork eat water, after the pork is well watered, add the marinade (except tender meat powder and clear) and marinate for 20 minutes

Step 3: divide the pork into three or four times, add a small amount of water, grasp evenly with hands every time, let the pork eat water

Step 4: after the pork is well watered, add the marinade (except tender meat powder and clear meat) and marinate for 20 minutes

Step 5: heat a little oil in the pot, add the sour bamboo shoots and stir fry them to give a sour flavor

Step 6: add proper amount of water to boil

Step 7: add 1.1/2 tbsp of tender meat powder, 1 tbsp of water and a little salad oil to the marinated meat and stir well again

Step 8: after the water in the pot is boiled, put a small amount of pork shreds into the pot in turn. At this time, don't rush to use chopsticks to remove the pork shreds

Step 9: when the pork is almost cooked, gently stir the pork shreds with chopsticks, and the pork shreds will soon disperse.

Step 10: when the pork is almost cooked, gently stir the shredded pork with chopsticks. At this time, the shredded pork will quickly disperse, and then season the salt, black pepper, chicken powder and sesame oil according to your own salty taste

Step 11: Sprinkle with a little scallion~~~

Materials required:

Pork: 100g

Sour bamboo shoots: 50g

Scallion: a little

Salt: right amount

Chicken powder: right amount

Black pepper: a little

Sesame oil: a little

Tender meat powder (marinade): 1 and 1 / 2 tbsp

1 tbsp water (marinade): 1 tbsp

Salt (marinade): 1 / 4 tsp

Chicken powder (marinade): a little

Sesame oil (marinade): 1 / 2 tsp

Rice wine (marinade): 1 / 2 tsp

Delicious soy sauce (marinade): 1 / 2 tsp

Precautions: 1. If you want to make the pork tender, smooth and refreshing, it is a key step to make the pork full of water. Add a small amount of water to the sliced pork / slice in several times, and fully grasp the sliced pork until the pork can't eat water. Then add the marinade to marinate. After marinating, add the tender meat powder or starch and water to grasp again. After grasping, add a little salad oil to wrap the tender meat powder or starch. The pork made in this way is very tender, smooth and refreshing, and the moisture and moisture of the pork itself are very low The water added makes the pork look juicy, tender and smooth. In addition, the package of wet starch and salad oil makes the pork lose as little water as possible in the process of cooking, which makes the pork become firewood and lose its taste. 2. Don't rush to remove the shredded pork from the pot. When the pork is cooked quickly and the surface is basically shaped, remove it with chopsticks. If you are too anxious to remove it all at once, it will disperse the starch on the surface of pork shreds, which will not only confuse the broth, but also make the pork lose its proper taste.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: other

Chinese PinYin : Suan Sun Rou Geng Tang