How to make hot and sour soup with seafood, how to make hot and sour fish soup

Preface. Making a soup with some dried shrimp is also a good ingredient. The taste is delicious and quite good for health, all kinds of seasonal vegetables are matched together, with my homemade apple cider vinegar, it is a unique seafood hot and sour soup, appetizing and greasy is very good.

Material. Ingredients: 50g dried shrimp, 1 tomato, 100g snake gourd, 100g green pepper, 1 potato, 2 eggs;

Excipients: appropriate amount of oil, appropriate amount of salt, 15ml of homemade apple cider vinegar, 3g of monosodium glutamate

Hot and sour seafood soup.

Wash the dried shrimp and soak in warm water for 20 minutes.

Wash the tomatoes and cut into cubes.

Peel the potatoes and cut into strips.

Wash the green peppers and cut them into sections.

Peel and cut into pieces.

Crack the eggs into a bowl and stir them together with chopsticks.

Homemade apple cider vinegar tastes beautiful, sweet and sour, with a refreshing fragrance. It's all vinegar inside. You can also take it out and continue to make vinegar. Environmentally friendly and green.

Heat the pot on the stove, add oil, then pour in the potato strips and stir-fry.

Then pour in the snake gourd and stir-fry.

After frying, add the tomato cubes and continue to stir-fry.

Finally, add the green pepper segments and stir-fry.

Pour in 500ml of water.

Pour in the soaked shrimp.

After boiling over high heat, add salt and monosodium glutamate to taste, then pour in the egg liquid and pour in an appropriate amount of sesame oil before leaving the pot.

Tips: 1. Put all kinds of ingredients into the pot and stir-fry at once, and then put in the homemade apple cider vinegar according to your taste, which is sour.

2. Add shrimp and green pepper to it, it is very fresh, a little spicy, and with apple cider vinegar, it becomes sour and spicy.

3. Season before cooking, and then pour in sesame oil to make a hot and sour soup. Appetizing and greasy is especially delicious.

Appetizing and refreshing hot and sour soup, a bowl for dinner, and half a bowl of rice!

Hi sisters, today I will share the recipe of hot and sour soup to solve your cravings.

A delicious recipe for hot and sour soup.

Hot and sour fish soup is a simple home-cooked soup, the main raw materials are fish, vinegar, chicken essence, pepper, etc., hot and sour fish soup is appetizing, the method is simple, easy to make, and it is very suitable for family consumption.

How to make sauerkraut fish and hot and sour fish soup Sauerkraut fish is a lot of people like to eat, and the method of making it is not complicated, but there are few that can be done well, so this is a simple way to introduce it. It is delicious, and the manufacturing method is easy. Material.

A fish (about 1000 grams), sauerkraut (250 grams), referring to the appropriate amount of pepper, ginger, green onion, oil, the first step: remove the scales of the fish, remove the internal organs, cut or slice at will. It's better to be big, though.

Step 3: Cook over high heat, after the water is boiling, put the sauerkraut and oil in it, stir it with a shovel to mix it evenly with the fish pieces. If you like spicy food, you can put in chopped finger pepper and salt to taste (depending on taste). Continue to burn over high heat.

【Hot and sour fish soup】

Ingredients]: 200 grams of fried fish, 20 grams of flour, 2 eggs, 100 grams of mung bean sprouts, 100 grams of cabbage, half a tomato, 1 green onion, 1 small piece of ginger, 2 spoons of oil, half a spoon of salt, 2 spoons of light soy sauce, 3 grams of pepper, 3 spoons of vinegar.

Method]: Prepare fried small fish, there are also small shrimp in it, if you don't have it at home, you can also buy some.

The roots of the mung bean sprouts are removed and washed.

Take two leaves of the cabbage, wash them and cut them into small pieces, peel the tomatoes and cut them into small pieces.

Pour oil into the pan and stir-fry the chopped green onion and diced ginger until fragrant.

Stir-fry the cabbage, mung bean sprouts and tomatoes in turn.

Add half a pot of water to a boil, the amount of water can be increased or decreased according to the number of people.

Pour in the small fish, press the small fish into the soup with a spoon and stir well, turn on high heat to bring the water to a boil.

Then add the seasoning, pour in the light soy sauce and stir well, then add salt, pepper and vinegar and mix well.

Pour the flour into a bowl, add half a bowl of water to make batter water, pour the batter water into the boil, and then pour the beaten egg liquid into the boiled egg drops.

Material. Ingredients:

Crucian. (It's best to choose a smaller one, and the quantity is mastered according to the situation).

Small pieces of tofu, sour papaya (there is a fruit called papaya, it is sweet and can't be used, don't get me wrong, it's best to be sour papaya in Yunnan).

Ginger garlic, shallots, a little coriander.

Usually called. Coriander).

Seasoning: granulated peppercorns, chili pepper noodles, peppercorn noodles, cooking wine, salt, chicken essence, refined oil.

Method. 1. Scrape the scales of the crucian carp to remove the gills and then break the belly to clean up

Rinse and set aside.

Why not.

According to the general disembowelment, and then scrape the scales to remove the gills? It is said that because the scales are scraped first for better retention.

The blood of the fish, the fish will taste better after cooking.

2. Cut the tofu into small pieces, slice the sour papaya and remove the seeds (

Sour papaya is very sour, authentic Bai sour and hot fish use it to make out the sour taste, not vinegar, comrades should pay attention, but there is really no hand.

If there is sour papaya, it can also be replaced with aged vinegar, but there is always no pure sour taste of sour papaya), chop the ginger and shallots, and cut the shallots.

centimeters or so of segments, coriander finely chopped.

3. Put a little oil in the pot and fry the crucian carp on both sides slightly, leave oil in the pot, and add granular flowers.

The pepper is fried to make it fragrant (

The amount of peppercorns depends on the degree to which you eat the numbness.

4. Stir-fry the green onion and ginger until fragrant, put the fish, flood the fish, put a spoonful of cooking wine, add chili powder, pepper powder and salt to taste.

5. When the water is boiling, add sour papaya slices and tofu cubes, sprinkle shallots on the noodles, and stew the fish over medium heat.

6. Probably stewed.

For about 10 minutes, see if the juice has dried quickly, add the chicken essence, drizzle a little oil to increase the brightness, remove from the pot and put it on a plate, sprinkle the coriander on the fish to decorate.

Thai hot and sour seafood soup recipe oneIngredients: shrimp, bacon, ham, enoki mushroom, shiitake mushroom, chili, ginger, coconut milk, lemon, rice wine, hot and sour soup, cooking oil.

Production Steps:1Wash and slice a chili pepper and set aside.

2.Cut a few slices of ginger and set aside.

3.Slice the ham to an appropriate amount and set aside.

4.Wash and slice a few shiitake mushrooms and set aside.

5.Cut an appropriate amount of enoki mushrooms and set aside.

6.After washing the shrimp, pour in an appropriate amount of rice wine and marinate.

7.Heat the pot with an appropriate amount of cooking oil.

8.Add sliced ginger and chili pepper and stir-fry until fragrant.

9.Then put the ingredients other than the shrimp in a pan and stir-fry.

10.Stir-fry for a while and pour in the shrimp.

11.Add a little rice wine to the pot and stir-fry.

12.In pour in a can of coconut milk and an appropriate amount of hot and sour soup.

13.Add a little boiling water and cook over high heat for about 5 minutes.

14.Finally, it's ready to cook.

15.It would be better to squeeze some lemon juice out of the pan.

Thai hot and sour seafood soup recipe twoIngredients: mushrooms, lemongrass, coriander, ginger, lime, chaotian pepper, dongyin gong seasoning packet, shrimp, fish balls, squid rings, coconut milk, fish sauce.

1. Slice an appropriate amount of mushrooms, lemongrass and Chaotian pepper, chop ginger and set aside;

2. Cut off the shrimp whiskers and shrimp guns to pick out the muddy sausage on the back, and handle the fish balls and squid rings for later use;

3. Add a little olive oil to the pot, add mushrooms, lemongrass, Chaotian pepper and ginger and stir-fry for a while, pour in an appropriate amount of Dongyin Gong seasoning and stir-fry until fragrant;

4. Add shrimp, fish balls, and squid rings, add an appropriate amount of water and coconut milk, mix well and cook until the shrimp turns red and bend;

5. Add a little fish sauce to taste;

6. Add coriander and squeeze an appropriate amount of lime juice before cooking.

Material. Garlic 3 5 onion 1 2 shrimp head 6 carrot 1 tomato 3 5 shiitake mushroom 1 part cabbage 1 2 tofu 1 part corn shoot 1 part clam 1 shrimp 6

Method. Stir-fry ingredient 1 in a pot until fragrant, add water and add ingredient 2 until boiling.

After the water boils, add the Thai chutney soup sauce (Songqing buy) and add salt to taste.

Finally, add ingredient 3, which is easier to cook. In addition, you can also eat it with winter noodles, which is super delicious.

The ingredients are two beef tomatoes, half an onion, a small bamboo shoot, a rice bowl of straw mushrooms, a pound of clams, ten shrimps, a number of nine-story towers, a pack of Thai cold sauce, and about 30cc of Thai chutney

Cut two beef tomatoes into cubes and remove the stems

Shred the onion, slice the bamboo shoots, remove the head of the shrimp and leave the shrimp body Add 1000cc of water to the pot, bring to a boil, then add the tomato and cook until the tomato skin is separated, and then remove the tomato skin

After removing the tomato skin, add a packet of Thai cold sauce to the soup and prepare the Thai hot and sour seafood soup

Add the prepared shredded onion, bamboo shoot slices, and shrimp heads, and boil over medium heat for about 5 10 minutes

When the clams are fully opened, put all the shrimp into the soup and cook for 2 minutes, and finally drizzle about 30cc of Thai chutney sauce to enhance the flavor

Add the nine-layer tower before cooking, shake twice, turn off the heat, and serve the hot and sour Thai hot and sour seafood soup in the hot aroma

1: Cook fresh lemongrass, ginger, fresh lemon leaves, fresh red chillies, tom yum paste, water, coconut milk, fish sauce and lime juice at 20 minutes 100°C.

2. Add the seasoning, crab mushrooms and shrimp (cabbage) and cook at 100°C for 5 minutes.

Material. 1000cc broth, 4 lemon leaves, 2 lemongrasses, 1 ginger, a little chrysanthemum, 10 12 shrimps, 1 2 soy sauces, 1 2 tomatoes, 4 5 tbsp Thai hot and sour soup sauce, 1 chili pepper, 1 4 onions, 2 tbsp fish sauce, 2 tbsp lemon juice, 1 tbsp sugar, a pinch of salt.

Method. 1. Slice the peppers and tomatoes first, squeeze the lemon juice and set aside. Stir-fry the onion and chili pepper in a hot pan, add the broth, add the lemongrass, ginger, lemon leaves, Thai hot and sour soup sauce, tomatoes, and simmer for about 20 25 minutes.

2. Then put the fresh shrimp, flower branches, and chrysanthemum into it one after another. Finally, add the seasoning before cooking.

Production Steps:1Wash and slice a chili pepper and set aside.

2.Cut a few slices of ginger and set aside.

3.Slice the ham to an appropriate amount and set aside.

4.Wash and slice a few shiitake mushrooms and set aside.

5.Cut an appropriate amount of enoki mushrooms and set aside.

6.After washing the shrimp, pour in an appropriate amount of rice wine and marinate.

7.Heat the pot with an appropriate amount of cooking oil.

8.Add sliced ginger and chili pepper and stir-fry until fragrant.

9.Then put the ingredients other than the shrimp in a pan and stir-fry.

10.Stir-fry for a while and pour in the shrimp.

11.Add a little rice wine to the pot and stir-fry.

12.In pour in a can of coconut milk and an appropriate amount of hot and sour soup.

13.Add a little boiling water and cook over high heat for about 5 minutes.

14.Finally, it's ready to cook.

15.It would be better to squeeze some lemon juice out of the pan.

Material. Fresh shrimp (pick the intestine puree, peel the shell, open the back) 20 tails of thorough pumping (decoat, cut flowers, cut into pieces) 1 tomato (cut hob pieces), 1 cucumber (shredded), 2 raw chili peppers (chopped), 1 onion (cut into thin strips, soaked in ice water) 1 2 garlic (chopped), 2 cloves of fish sauce, a little rice wine (for Sichuan blanched seafood), a little Taiju empty calendar-style sweet and spicy sauce, a little sugar, a little lemon juice.

Method. 1) Boil boiling water, add ginger slices, rice wine, blanch the shrimp and soy sauce and put in ice water to chill. 2) Place the cucumbers, raw peppers, onions, tomatoes and chilled seafood in a large bowl.

3) Put in all the seasonings, stir well, put in the refrigerator, and serve on the stove before serving.

Material. Snails, garlic, soy sauce, salt, vinegar, sugar.

Ingredients: Shrimp (to taste), fresh squid (to taste), Zeshennian vermicelli (to taste), parsley (to taste), tomato (to taste), onion (to taste), red pepper (to taste), millet pepper (to taste), sweet garlic (to taste), coriander (to taste).

Seasoning: Sugar (to taste), Salt (to taste), MSG (to taste), Red Oil (to taste), Lemon juice (to taste), Fish sauce (to taste).

Steps:1Blanch the seafood after cutting the flowers, blanch and blanch, turn off the low heat, keep it crisp and tender, don't blanch the old, and cut off.

2.The vermicelli is soaked first and blanched.

3.Put the vermicelli on the bottom, put the parsley (raw is fine), and then put the cherry tomatoes.

4.Top with shredded onions.

5.Finally, put the seafood on top.

6.Mix.

7.Chutney sauce method: Cut the red pepper into small pieces, the millet pepper into small pieces, the coriander into small pieces, and the sweet garlic into small pieces.

8.Put the chopped ingredients into a blender, add sugar, monosodium glutamate, salt, fish sauce, and lemon juice and stir into a sauce.

9.Pour the stirred sauce into the dish and add a little red oil.

10.Mix all the seasonings well and put on a plate.

Tips: Sour and spicy peculiar summer food is very appetizing, refreshing, lemon stomach scavenger.

Cold salad kelp shredded method] - the ingredients that match the kelp must not be less, otherwise there will be a fishy smell.

Ingredients preparation]: Dried kelp shreds.

Ingredients preparation]: garlic, shredded carrots, dried chilies.

Seasoning preparation]: light soy sauce, vinegar, sugar, salt, peanut oil, dried peppercorns.

Start making] ——

The first difficult search step: I bought dried kelp silk, soaked in cold water for five or six hours, if it is used dried kelp skin, I recommend that you can directly steam in the pot for 10 minutes, and then soak it in cold water for another 30 minutes, so that the taste of kelp bubbles is better, and it saves time.