Sour soup, fat cow
By VicentaLakin
The sour and sour and sour and sour, by definition, the bottom of this dish is yellow and sour and spicy. A lot of canteens have made it a special dish, the first time they've had it in a restaurant, and they think it's so good, not only sour and hot, but also sour and spicy, and sour and golden mushrooms are my favorite food. Then learned to do it, and it's really super simple, and it's become an essential part of our dinner menu. I'm a spicy guy with yellow lantern pepper sauce in the cupboard, and a box of fat rolls from the last time I ate a pan, a bag of golden needle mushrooms and a bunch of fans to make sour soup and fat cow. This time I'm using a little thick, it's not easy to boil and taste. Yellow lantern chili sauce makes sour and spicy, soft, soft, fat cows, and ingested gold mushrooms and fans. If you like more sour, you can add wild pepper. So let's see what we can do with this
Recipe Recommendations
- fat beef 350g
- Flammulina velutipes 150g
- fans 50g
- chives 30g
- garlic 30g
- Jiang 30g
- Red millet spicy of 4
- Green millet spicy one
- white sesame 0.5g
- Yellow lantern chili sauce 30g
- rice vinegar 10ml
- salt 2g
- white sugar 2g
- cooking wine 10ml
- peanut oil 15ML
- drinking water 500ml
- hot and sour
- cook
- ten minutes
- simple
Steps for Sour soup, fat cow
1
first of all, we have to be ready to make all the foods and foods that we need to use for this course: fat cow 350g, golden mushroom 150g, fans 50g, onions 30g, garlic 30g, ginger 30g, red rice spicy four, blue rice spicy one, white sesame 0.5g, yellow lantern sauce 30g。
2
We're going to start with the food: we're going to put the fans in soft water, then we're going to cut them off to the root, then we're going to rip them off and clean them up. Garlic is removed from the skin and washed into garlic dust, ginger is cut into ginger, onion is cut into onions, red rice is cut into chili rings。
3
In the small soup pot, an appropriate amount of clean water will be burned, and when the water boils, it will be boiled and made softer。
4
The fat cow was then burned in the pot, which was to be recovered as soon as it was colored and washed with fresh water and dry water reserves. It's very young, and if it's too long, it's hard and it's bad。
5
the pan is set on the stove so hot that it burns in the palms that it pours into peanut oil 15 ml, and when the oil is hot, it drops into the corrugated corrosive cortex, and then sets out the smell of three large spoons of yellow lantern pepper sauce。
6
then we'll add a 500-ml drinking water to the fire and then a 10-ml rice vinegar, a 2g salt, a 2g sugar and a 10-ml wine to boil. then you put the old golden needle mushrooms and the bubbled fans in the fire for a minute, and this step was made to give them a taste。
7
Boiled needle mushrooms and fans in the bottom of a plate, with fat cattle again in the pot, and a little boiler off the fire。
8
pour boiled fat cows and soup juice into a plate of golden mushrooms and fans, with white sesame and onions. the other boiler burned to the point of burning the palm, pouring into groundnut oil 10 ml, when the oil heats into red rice and peppers, and when the scent explodes, pouring hot oil on the fat cow. the delicious sour and fat cow is ready. the sour and spicy are very appetizingSour soup, fat cow Make Tips
One, the soul of this dish is the spicy hot sauce of the Hainan yellow lantern, which tastes both spicy and spicy. I bought spicy as no spicy. 2. If you can't eat spicy at all, it is recommended that you try the other way around: replace yellow lantern spicy sauce with two tomatoes, then cut the crumbs and boil the soup with a proper amount of drinking water. If the soup is not thick enough, you can add a proper amount of ketchup and saline, and then boil it down with a fined golden mushroom and a fat cow. 3. Cow rolls must be watered first and then boiled in sour soup. They must be cooked directly into sour soup, and the blood contained in the cowfowl leachs, which makes the soup sour, affects its color and taste. Fat cow rolls are sufficient until they are dead. They cannot be cooked for long periods of time. 4. Adding white sugar not only reconciles acid and spicy tastes, but also serves as a reference。