How to make a delicious hot and sour soup? How to make hot and sour soup delicious?

How to make hot and sour soup? Stir-fry the tomatoes with green onions and garlic, add water, fungus, golden mushrooms, millet spicy, a spoonful of soy sauce, half a spoon of vinegar, a little salt and pepper, chicken essence, and put some egg liquid in the pot to eat.

Tomatoes stir-fry until fragrant, add water and cook for 2 minutes, add ham tofu, enoki mushrooms, salt, light soy sauce, vinegar.

It's easy to learn hot and sour soup, it's so delicious!

The order in which the seasonings are put is particular.

Teach you to make a bowl of delicious hot and sour soup to serve as an appetizer.

A gastronomic recipe for hot and sour soup.

Home to hot and sour soup before a meal and a bowl.

Hot and sour soup that warms up the body and nourishes the stomach is simple and delicious.

Ingredients: carrots, enoki mushrooms, fungus, ginger, tofu, eggs, balsamic vinegar, pepper, light soy sauce, salt, shallots, pepper oil, sesame oil.

1. Cut the carrot into thin strips, cut off the old roots of the washed enoki mushrooms, and shake them into small florets. Cut the soaked fungus into shreds, and cut the ginger into shreds. Remove the packaging of boxed tofu, then slice and shred, put it in a large bowl, and then put water in the bowl and soak the tofu in the water, so that the soup will be clearer.

2. Put balsamic vinegar and pepper in a small bowl and mix the pepper thoroughly. Crack an egg in a separate bowl and set aside.

3. Boil boiling water in a pot, add a spoonful of salt, blanch enoki mushrooms, black fungus, and carrots together, blanch for 20 seconds and then take them out. Boil water in the pot again, put in a spoonful of salt after the water boils, add a little light soy sauce, then put the tofu in the enoki mushrooms, black fungus, and carrots together, and then pour in the ginger shreds, and push again.

4. After boiling, thicken again, pour in the balsamic vinegar and pepper, and stir well. Finally, pour in the egg yolk slowly so that the egg yolk will be beautiful.

5. After boiling, you can turn off the heat and put it in a basin, if you like to eat spicy, you can put some chili oil and pepper oil, then sprinkle some sesame oil, stir it, and finally sprinkle with green onions to decorate, and the hot and sour soup that warms the heart and stomach is ready.

1. Put a small spoon of baking soda into a basin, then pour vinegar, vinegar essence and soda will have a chemical reaction, wait for the baking soda reaction is completed, then pour a large bottle of chilled mineral water, and then add 2 tablespoons of sugar.

2. Shred the cucumber, slice the ginger, crush the garlic and foam the coriander. Then add it to the soup in 1, and finally add salt and monosodium glutamate to taste.

Speaking of hot and sour soup, it is a traditional Sichuan cuisine with a variety of ingredients and a sour and spicy taste, and many people like to drink a bowl when they have no appetite. Let's enter the theme of how to make hot and sour soup delicious:

Ingredients: 2 hen eggs, 1 tomato, 5 fungus, 20 grams of ham meat, 1 dried tofu skin, 20 grams of enoki mushrooms, 10 grams of coriander, a spoonful of vegetable oil, 10 grams of chopped green onions, 3 grams of salt, 3 grams of chili oil, a spoonful of pepper oil, 10 grams of sesame oil, and a pack of black pepper hot and sour soup.

Method Steps:1Cut some side dishes first; Prepare a tomato and cut it in half, cut it into small pieces, and put it on a plate for later use.

2.Cut the fungus into thin strips after soaking it in advance.

3.Dried tofu skin cut into thin strips.

4.Cut the ham meat into shreds and <>

5.Prepare another handful of enoki mushrooms and cut them into small pieces.

6.After the above preparations are cut, they are put into a plate for later use.

7.Prepare two sprigs of coriander, cut into small pieces, and place on a plate for later use.

8.Crack two authentic hen eggs in a bowl and stir well with chopsticks.

9.Pour in a little vegetable oil, pour in chopped green onions and stir-fry until fragrant, add diced tomatoes, add a spoonful of salt, and quickly stir-fry the soup.

10.Then add an appropriate amount of water, pour in the side dishes that have just been cut after boiling, and then pour in a packet of black pepper hot and sour soup, this seasoning is adjusted according to the proportion, and any other seasoning does not need to be put in.

11.Next, cook all the ingredients and pour in two egg mixtures, let it stand for 5 seconds, then gently push it with a spatula to make the egg drops more beautiful, and sprinkle some coriander.

12. You can turn off the heat and put it in a basin, if you like to eat spicy, you can put some chili oil and pepper oil, sprinkle some sesame oil, stir it, and finally sprinkle it with green onions, and the hot and sour soup that warms the heart and stomach is ready.

Tips: 1When pouring the egg mixture, do not pour it all at once, pour the egg liquid into a thin stream, slowly pour it in a circle from the outside, and push it away with a spoon.

3.This bowl of soup should be drunk while it is hot, and it tastes best while blowing, and it will not taste good when it is cold. Drinking after meals has the effect of sobering up and helping digestion.

Hot and sour soup recipe steps:

Ingredients: enoki mushrooms, fungus, shiitake mushrooms, carrots, enoki mushrooms, tofu.

Specific production steps]:

First: Prepare half a handful of enoki mushrooms, remove the roots of enoki mushrooms, cut them into long sections, and break them apart; Soak the fungus in advance and then cut into shreds; Prepare three more shiitake mushrooms, remove the roots and slice them first, and then cut them into shreds for later use; Shred the carrots and set aside; Shred the tender tofu and put it in water for later use, second: beat two eggs into the bowl, quickly break it up with chopsticks and set aside, then prepare some coriander, cut it into sections, prepare a few grains of garlic, cut it into pieces and put it on a plate, and slice the green onions.

Third: Boil water in a pot, put half a spoon of salt to increase the bottom taste after the water boils, first put in the fungus and mushrooms to blanch, blanch for a minute, take out the water to control the water for later use, and then put in the tofu shreds to blanch the water to remove the beany smell, and then take it out and put it in cold water.

Fourth: Pour oil into the pot, stir-fry the green onion and garlic after the oil is hot, stir-fry until fragrant, add fungus mushrooms and shredded carrots and stir-fry, then add boiling water, after the water boils, add shredded tofu and enoki mushrooms.

Fifth: Start seasoning below, put a spoonful of salt, half a spoon of chicken essence, half a spoon of thirteen spices, add more pepper, stir well, a small amount of light soy sauce, put more balsamic vinegar, stir well and bring to a boil over high heat.

Sixth: After boiling, add an appropriate amount of water starch in three times to thicken, the soup is thick and boil over high heat, and then pour in the egg liquid, and the egg flower can be turned off after setting.

Hot and sour soup tips].

1) Cut one side of the carrot segment and then place it on the cutting board to prevent the knife from slipping when shredding.

2) Cut the tofu into shreds and put them in clean water, so that the tofu shreds are easy to spread out, blanch the shredded tofu and put them in cold water, which can prevent the tofu shreds from sticking together.

3) When thickening, be sure to thicken three times, so that you can accurately grasp the consistency of the hot and sour soup, so that the side dishes can float up, so that the taste will be better.

Personally, I feel that the best hot and sour soup is shiitake mushrooms and eggs, and then there is a little minced meat in it, and fungus is added to it, or enoki mushrooms, and tomatoes, everything is chopped and cut into small pieces, and then put it in the pot, that is, put oil in the pot, it is best to put some lard, and then put the meat and shiitake mushrooms to make a noise, and then put water, um, and then after boiling, put the remaining ingredients that you like to eat in and boil, and then directly hook some starch, and then thicken and hook to a moderate viscosity on it, and then put vinegar, Because when noisy, some like to fry the chili peppers, some like to put the chili peppers at the end, and then put vinegar, because some like to fry the chili peppers when they fry, and some like to put the chili peppers at the end, this according to their own preferences, I prefer to put the chili peppers first, and then put the water to boil after the frying, so that it is more fragrant, spicy and delicious, and then put the vinegar out of the pot after the apology, and then put the vinegar and a little bit of sugar when the pot is over, and the seasoning is put according to your liking, so the soup cooked is very delicious.

The steps to make hot and sour soup delicious are as follows

Preparation: a piece of tender tofu, a small handful of fungus, a small section of carrots, a small handful of enoki mushrooms, a slag of ginger, half a bowl of vinegar, an appropriate amount of pepper, a handful of coriander, an egg Lao Liang Kai, a bowl of water starch, half a bowl of light soy sauce.

1. First of all, shred the tender tofu, fungus, carrot and enoki mushroom, and cut the ginger and coriander into segments. Then add half a bowl of vinegar and an appropriate amount of pepper to the bowl, stir well and set aside.

2. Then prepare an egg, beat it into a bowl, stir it and set it aside.

3. Boil water in the pot in advance, pour the fungus, carrots and enoki mushrooms into the pot, blanch for 30 seconds, remove and set aside. Cook until the soup is slightly thickened, add the pre-prepared vinegar and stir gently in one direction.

4. Boil water again, add a spoonful of salt, then add a small half bowl of light soy sauce seasoning, after the water boils, add shredded tofu and blanched fungus, carrots, enoki mushrooms.

5. Finally, pour the egg liquid into the pot, let it slowly cook until it is set, then turn off the heat directly, cover the lid, and simmer for 30 seconds.

6. Finally, sprinkle a little coriander or chopped green onion to garnish, and a hot and sour soup is complete.

45 grams of sea cucumber, chicken blood, tofu, 25 grams of ham, 5 grams of coriander, 800 ml of clear soup, 25 grams of shredded bamboo shoots, shredded ham and shredded chicken, 10 ml of soy sauce and vinegar, 5 ml of Shao wine and ginger juice, 6 grams of monosodium glutamate and refined salt, 8 grams of pepper noodles, and 15 ml of starch.

Production process. Take the washed sea cucumber, chicken blood, tofu and ham, and cut them into shreds and put them in a bowl.

Remove the yellow leaves of the coriander, cut into minced pieces and set aside;

Put the soup spoon on the fire and put the clear soup, and then add the shredded sea cucumber, shredded ham, shredded bamboo shoots, shredded chicken

Chicken blood, tofu shreds, and add soy sauce, vinegar, Shao wine, ginger juice, monosodium glutamate, refined salt, after boiling, skim off the floating socks, pour in water starch, hook into the juice, put into a bowl.

Oil, salt, dark soy sauce, aged vinegar, hot sauce, cumin, pepper.

Green cabbage (bok choy), shiitake mushrooms, tomatoes, eggs, dried shrimp, green peppers, red peppers, carrots, cucumbers, green onions, coriander.

Production process. Medium heat throughout.

Put the oil, slightly hot, put in the chopped green onion and burst the pot, add the tomatoes, pat flat so that the tomatoes become soft, the persimmon juice flows out, put a little salt and chicken essence. Turn it twice and add the hand-torn shiitake mushrooms, sliced carrots and green and red pepper rings.

Stir-fry 5 times. Add water.

After the water is boiled, add the beaten eggs, and add a little water to the beaten eggs to prevent them from becoming lumpy when they are put into the pan.

Add green cabbage (baby cabbage is preferred), salt, chicken essence, a tablespoon of spicy sauce, dried shrimp, and a little dark soy sauce.

It is estimated that it is almost out of the pot, and put an appropriate amount of aged vinegar. After adding the vinegar, stir and remove from the pan.

1 and a half pieces of old tofu, 1 tael of pig's blood, half a tael of fungus, 1 tael of pork, half a bamboo shoot, mushroom, green onion, ginger, egg, coriander, water, 1/2 tsp soy sauce, starch, a little rice wine, 1/2 tsp monosodium glutamate, 1 tsp salt, 2 tbsp white vinegar, 1 tbsp soy sauce, 1/2 tbsp black pepper, 2 tbsp starch, 2 tbsp water, 1/2 tsp sesame oil.

Production process. 1 Cut the ingredients into shreds, shiitake mushrooms, shredded meat, beat the eggs, and set aside.

2 Bring the stock or water to a boil, stir the shredded meat into the soup first, put the shredded meat and shredded chicken into the pot, wait for boiling, add chicken broth, refined salt, monosodium glutamate, soy sauce, boil over a strong fire until boiling, then put the wet starch to thicken, change the heat to add the beaten eggs, and stir with a large spoon to spread it.

3 Add pepper, vinegar, chopped green onion and a little lard to a soup bowl.

When the egg flowers float in the pot, change the heat until the shredded meat rolls up and flushes into the soup bowl.