There are two most traditional methods of "hot and sour soup". One is the high-end "Three Fresh Sour and Hot Soup", and the other is the popular "Red and White Tofu Sour and Hot Soup".
The method of "Three Fresh Sour and Hot Soup" is one black, one white and one red. Black refers to sea cucumber, white refers to cooked chicken, and red refers to shrimp slices, served with egg skin, shredded bamboo shoots, etc. The method of "Red and White Tofu Hot and Sour Soup" is to use tofu strips, pig blood or duck blood strips, shredded mushrooms, shredded winter bamboo shoots, and shredded coriander.
Pig blood clots or duck blood clots, commonly known as "blood tofu". Eating "blood tofu" is most suitable for people with anemia and iron deficiency. It is said that it can play a role in replenishing blood, iron and calcium. You can't eat too much of this food. Ordinary people can eat it once a week, but it doesn't matter if you use a small amount to make soup. Traditional Chinese medicine also recommends using it as a food tonic material, so it is also a good thing.
Today, we will use this red and white tofu to make a traditional "red and white tofu sour and hot soup". The specific procedures are as follows;
Red and white tofu hot and sour soup
By ElianMraz
Recipe Recommendations
- hot and sour
- cook
- ten minutes
- simple
Steps for Red and white tofu hot and sour soup
1
Tofu strips, blood tofu, water-dried shredded mushrooms, shredded winter bamboo shoots, an egg, minced coriander, soy sauce, rice wine, salt, chicken powder, balsamic vinegar, white pepper, sesame oil, water starch, water or bone soup.
2
After the soup pot is boiled, blanch the shredded mushrooms and shredded winter bamboo shoots first, blanch and remove them for later use.
3
Put a little salt in the pan, bring water to the boil, add tofu strips and blood tofu strips, and blanch them. Cook the red and white tofu for 1 minute and remove it for later use.
4
First prepare the base material in the soup basin, add 20 grams of balsamic vinegar, 2 grams of white pepper and 2 grams of sesame oil.
5
Pour water into the pan and bring to a boil, add a little soy sauce, add in the scalded shredded mushrooms and shredded bamboo shoots, and then add in the red and white tofu strips and bring to a boil.
6
After boiling, add a few drops of rice wine and season with salt and chicken powder.
7
Mix the taste well and thicken it with water starch.
8
After the sauce is gelatinized, sprinkle evenly with the egg mixture.
9
Then pour into the soup bowl and stir well with a spoon.
10
Add a little shredded coriander and serve.Red and white tofu hot and sour soup Make Tips
Characteristics of this soup: red and red in color, rich in vinegar, salty, fresh and sour, appetizing and warming the body. Warm tips: 1. You can choose pig blood or duck blood tofu, which must be fresh and without peculiar smell when purchasing. North tofu is better for white tofu. 2. Blanching the raw materials with boiling water is to remove the peculiar smell, so that the pure taste of the soup can be maintained. Since blood tofu is used inside, a little yellow wine should be used to remove the fishy smell. If you don't use blood tofu, you don't need to use yellow wine. 3. Adjust the base material in the soup basin first, so that the acidity of the soup can be maintained. If the vinegar is directly put into the pot, the acetic acid will evaporate at high temperatures, and the acidity of the vinegar will weaken. 4. The intensity of hot and sour flavors can be adjusted according to your preferences. Sichuan-style hot and sour soup uses pepper and chili oil, and this soup is prepared according to the practices of Beijing cuisine and Shandong cuisine. Pepper powder and balsamic vinegar are usually used in these places to make hot and sour soup.