How to make spicy soup, how to make chili soup

The spicy soup is made with flour as the main ingredient and a few condiments. The materials are simple and the cost is not high, but it has a unique flavor when drinking, and the trick lies in the production technology. The spicy soup is very chic, and it is generally necessary to make the noodles and wash the noodles 10 hours before, that is, prepare them in the afternoon on the first day, and eat them in the pot the next morning.

The specific method is: mix the flour with water and form a dough, then add water and wash slowly by hand until only gluten remains. Put the washed gluten in a basin and raise it until 10 hours later, then slowly stir the gluten into the pot of boiling water for the noodle soup.

After boiling, add pepper, tofu skin, greens, kelp shreds, egg skin and other condiments, and serve. Add a little vinegar and sesame oil when eating, and it will be spicy and delicious. Eating spicy soup has many benefits for human health, in summer to prevent heatstroke, in winter appetizing to avoid cold, the soup contains a variety of nutrients, is a popular soup breakfast.

Materials. 100 grams of tofu, 1 egg, 50 grams of pork, 15 grams of spinach stalks, Shuifa fungus, Shuifa magnolia slices, coriander, Sichuan pepper oil, water starch, soy sauce, white pepper, sesame oil, vegetable oil, green onions, rich fresh and spicy powder, vinegar, and monosodium glutamate.

Method. 1. Cut the tofu, pork, water fungus and magnolia slices into shreds, and crush the white pepper with a knife.

2. Blanch the four filaments in boiling water. Wash the spinach stalks and cut them into sections, and wash and chop the coriander and green onions.

3. Fry the white pepper in the oil pan, remove it, fry the pot with minced green onions, inject rich fresh and spicy powder, put in four silk and spinach stalks, add monosodium glutamate and soy sauce, thicken with water starch after boiling, throw on frangipani, and put vinegar, pepper oil, sesame oil, and chopped coriander before leaving the pot.

Efficacy. The spicy soup is rich in nutrients and comprehensive, high in calcium and iron, appetizing and spleen-invigorating.

The spicy soup not only has the effect of health preservation, but also has a spicy temperament, and can better reflect the flavor of Xuzhou. Especially in the cold winter moon, drink a bowl of spicy soup in the morning, eat a few steamed buns, the whole body is hot, and the spirit is also lifted, with this bowl of spicy soup at the bottom, all the hard work of the day seems to be dissolved. Therefore, outsiders who come to Xuzhou have a soft spot for spicy soup.

Ingredients: 100 grams of tofu, 1 egg, 50 grams of pork, 15 grams of spinach stalks, 15 grams of Shuifa Mufen Bi'er, Shuifa magnolia slices, coriander, Sichuan pepper oil, Shuidian empty ruler powder, soy sauce, white pepper, sesame oil, vegetable oil, green onion, chili powder, vinegar, and monosodium glutamate.

Steps: 1. Cut the tofu, pork, water fungus and magnolia slices into shreds, and crush the white pepper with a knife. quarrel high;

2. Blanch the four kinds of shreds in boiling water, wash the spinach stalks and cut them into sections, wash the coriander and green onion and cut them into pieces;

3. Fry the white pepper in the oil pan, remove it, fry it with minced green onions, add chili powder, four silk and spinach stalks, add monosodium glutamate and soy sauce;

4. After boiling, thicken with water starch, throw on the frangipani, add vinegar, pepper oil, sesame oil, chopped coriander, and the chili soup is ready.

Home version of hot and sour soup recipe:

First of all, prepare 1 tomato, 1 tender tofu, 5 shiitake mushrooms, 100g lean meat or ham, 8 fungus, a little enoki mushroom, 2 eggs, 2 coriander or shallots, water starch (3 tablespoons of starch and half a bowl of water), appropriate amount of salt, chicken essence, chili powder, dark soy sauce, light soy sauce, white pepper powder, vinegar.

Step 1: Blanch the tomatoes and cut them into cubes, clean the tender tofu and cover it on the board and cut it into strips, clean the fresh lean meat and cut it into shreds, clean the mushrooms and fungus and cut them into shreds, and tear them apart after cleaning and drying them, and put these ingredients aside for later use.

Step 2: Prepare a bowl of 3 spoons of starch and a small half bowl of water, mix the water starch and put it next to it for later use, then clean the coriander and shallots and chop them, add a little salt to the eggs, and put the white pepper and chili powder next to it for later use.

Step 3: Heat the oil, wait for the oil in the pot to be hot, fry the diced tomatoes prepared before to make the red oil, then add two large bowls of water to boil, pour in the shredded meat, shiitake mushrooms, fungus, enoki mushrooms, tofu in turn, and then cook on the big brigade stove for about 2-3 minutes. You can eat it when you dismantle it.

Categories: Life >> Food Cooking.

Problem description: Of course, I did it myself at home.

Analysis: Hot and sour soup is a home-cooked soup dish in Sichuan. It is made by boiling shredded pork, tofu, winter bamboo shoots and other ingredients in clear soup. It is characterized by sour, spicy, salty, fresh and fragrant. Drinking after meals, it has the effect of decanting wine and helping digestion, which is very popular and widely spread throughout the country.

The raw materials for making hot and sour soup are: 30 grams of tofu, cooked chicken (or ham), mushrooms, cooked lean shredded pork, 15 grams of Shuifa sea cucumber, 15 grams of Shuifa squid, 1 egg, 25 grams of starch, 3 grams of chopped green onion, 10 grams of soy sauce, 30 grams of lard, 1 gram of monosodium glutamate and pepper, 6 grams of balsamic vinegar, 5 grams of refined salt, and 750 grams of chicken broth.

Cooking method of hot and sour soup: cut tofu, mushrooms, sea cucumbers, and squid into thin strips respectively, put shredded meat and shredded chicken into the pot, add chicken broth, refined salt, monosodium glutamate, and soy sauce, and burn them over a high fire until they boil, then thicken them with wet starch, change to low heat and add beaten eggs; Add the pepper, vinegar, chopped green onion and a little lard to the soup bowl. When the egg flowers float in the pot, change the heat until the shredded meat rolls up and rushes into the soup bowl.

Sichuan cuisine is characterized by seasoning, diverse flavor types and subtle changes. Sichuan cuisine is good at using chili, pepper, pepper, bean paste, vinegar, sugar to season, through the different ratios between condiments, change out of fish aroma, homely, sour and spicy, spicy, lychee, strange flavor and other commonly used flavor types 23 kinds of code, of which there are 13 kinds related to spicy, all these flavors are thick and mellow, known as"One dish, one taste, one hundred dishes"。

Ingredients: 1 liter vegetable broth or water 1 small and medium-sized potato 1 medium onion 500 grams of carrot 2 large cloves of garlic Salt Appropriate amount of black pepper 1 fresh green chili pepper 1 piece of ginger about 5 cm long 1 lemon or lime 2 tablespoons olive oil Indian spice mix powder 1 teaspoon Chinese five-spice powder or spice mix 1 teaspoon sesame oil.

Garnish: Fresh coriander (coriander) leaves, lemon or lime (lime) zest or fried croutons.

Steps: 1. Bring vegetable broth or water to a boil in a large cooking pot. Peel potatoes, onions, carrots and cut into small pieces. Peel the garlic and cut into 4 small pieces.

2. After the soup is boiling, add vegetables, carrots, garlic and salt to taste. After re-boiling, reduce the heat and roll damage, open the lid slightly, and simmer for 15-20 minutes.

3. At the same time, remove the seeds of the pepper and chop it. Peel and finely chop the ginger. Squeeze the juice with lemon or lime.

4. Heat the olive oil in a small frying pan, and fry the pepper and ginger in the pan for about a minute, taking care not to burn. Sprinkle in the Indian spice mix (or Chinese five-spice powder or spice blend), and lemon or lime juice and cook for a minute.

5. Add sesame oil to the frying pan, stir until the ingredients thicken and become a sauce, remove from heat and set aside.

6. After the vegetables are soft, pour the sauce from the frying pan into the shobi soup. Use a blender to blend the soup into a creamy paste. Return the soup to the pot and add black pepper to taste. Reheat. Garnish with a sprinkle of pandan leaves or lemon zest to your liking and serve.

This is very simple, it is a homely method, and it tastes good. First of all, prepare the ingredients: two eggs, one tomato (about 150 grams), a little coriander, chopped green onion, wild water starch, salt, monosodium glutamate, pepper, a little salad oil.

Cut the tomatoes into small pieces, break the eggs, put a little oil and boil them in the pot until they are ninety percent hot, add the chopped green onions and stir-fry them until fragrant, stir-fry the tomatoes in the pot, put in a little water after half a minute, beat the egg flowers after the water boils, put in a little water starch, salt, Hu Song Jue pepper powder, monosodium glutamate, and put a little coriander after the pot is OK.

1. The hemp taste is not enough: add the fried peppercorns and stir with old oil.

The hemp flavor is too heavy: add sugar and mash and stir to add an appropriate amount of old oil. 3. Not spicy enough: add stir-fried Ziba chili pepper and old oil. Pay attention to the stir-frying of Ziba chili peppers (10 catties of salad oil, 5 catties of Ziba chili peppers, an appropriate amount of soaked cumin, and an appropriate amount of old ginger granules.

When it is fried until it is semi-dry, add white wine and fry it dry).

Excessive spiciness: Take out a part of the old oil from the pot, add a part of the broth, and then add an appropriate amount of mash and sugar.

Not salty enough. Dissolve salt in the broth and add to the bottom pot.

6. Excessive saltiness: Add lotus root slices and potato slices for one point each, or add an appropriate amount of clear soup to solve the problem. (Lotus root slices and potatoes have a salty effect).

Ingredients: 1 tomato, 2 fish balls, 2 meatballs, 2 crispy sausages, a little crab stick, 20g kelp, 20g vermicelli, 10 potato chips, 20g lettuce, 1 wheat cabbage, 1 coriander, 20g baby greens, 100g broth, 1 tablespoon garlic juice, 1 tablespoon sesame paste, pepper oil.

Steps: 1 Put oil in a pot, fry peppercorns and a small chili pepper over low heat, then remove and discard.

2 Slowly stir-fry the peeled and diced tomatoes into the red sauce, add a bowl of stock and bring to a boil over low heat.

3 Put fish balls, meatballs, crispy sausages, crab sticks, and kelp and cook slowly to bring out the fragrance4 Then put vermicelli, soaked potato chips, lettuce, oily lettuce, coriander, baby greens, etc., turn off the heat after cooking, add garlic juice and adjusted sesame paste.