Hot and sour sun egg soup(suan la mei wei tai yang dan tang )

Hot and sour sun egg soup

Introduction:

"When I was cooking, I always wanted to deviate from my original intention. Just like today's soup, I originally wanted to cook a pot of fresh and sweet soup, but when I turned my face and saw the jar of hot and sour sauce behind me, I turned the sweet soup into hot and sour soup, but the hot and sour sauce just changed the taste of the soup. Tofu and mushrooms still remained the same It can be regarded as a pot of tender hot and sour soup because of its delicious taste. "

Production steps:

Step 1: prepare the ingredients for Pleurotus ostreatus, tofu, carrot, vermicelli, etc.

Step 2: cut carrots and ginger into shreds; cut tofu into pieces; slice Chinese cabbage into slices; tear mushroom into small pieces and set aside.

Step 3: soften the vermicelli with water, drain and set aside.

Step 4: put oil in a hot pot and stir fry ginger.

Step 5: add the cabbage stem and stir fry.

Step 6: add a large bowl of water and bring to a boil.

Step 7: add oyster mushrooms and tofu and cook until soft.

Step 8: beat in the eggs and cook them until they are shaped. Add a spoonful of chutney. Add shredded carrots, vermicelli and vegetable leaves and cook them. Season with salt and chicken essence. Sprinkle coriander and scallion when you are out of the pot.

Materials required:

Egg: one

Pleurotus ostreatus: 100g

Tofu: 50g

Carrot: 20g

Cabbage: 20g

Fans: 20g

Oil: right amount

Salt: right amount

Chicken essence: appropriate amount

Hot and sour sauce: right amount

Ginger: moderate

Coriander: moderate

Chives: right amount

Note: because chutney itself is salty, salt must be put less.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Suan La Mei Wei Tai Yang Dan Tang