Sour spicy soup
By VicentaLakin
It's the best way to eat soup. It's sour and soft, it's juicy. It's easy to cook a pot in five minutes
Recipe Recommendations
- Fresh meat glutinous rice balls 10 teeth
- coriander 1 piece
- edible oil 1 teaspoon
- balsamic vinegar 1 scoop
- garlic 2 cloves
- salt 1 small pinch
- white sugar 1 small pinch
- millet spicy one
- peanuts 1 dish
- white sesame 1 teaspoon
- chili noodles 1 teaspoon
- slightly spicy
- cook
- ten minutes
- simple
Steps for Sour spicy soup
1
Prepare all the food, ground the peanuts in the skin, wash the vegetables, cut the garlic, cut the fragrances, cut the rice, and spare。
2
Tonics can be used to choose the pie they like, and individuals think that to make sour spicy tunics can be made with fresh meat, sour spicy and salty, and the frozen tunics of fresh meat can be bought at the supermarket, and of course they can be packed。
3
Half a pot of fresh water is put in the milk pot, the fire burns into the bubble, and then the soup round is put in。
4
Push the soup round gently with a spoon's back so that it doesn't stick to the bottom of the pot, and then put a lid on it and open the fire。
5
When boiled, two times cold water allows meat to mature quickly。
6
I'll cook it for half a minute after all the soup has floated。
7
This is when the bottom of the soup, which is the sour powder, is put in the bowl with garlic paste, cassava, millet, rice, white sesame and pepper noodles, so that the oil is hot and hot, so that the scent is smoothed; then the salt, sugar, vinegar, raw and pepper oil is put in the right amount of salt, sugar, vinegar, and, finally, a couple of spoons of soup-cooked soup, and the sour spicy base is fixed。
8
And pour in the bowl the crumbs, and soak them with spices and peanuts。
9
This simple and delicious sour spicy soup is ready。
10
IT'S SOUR, IT'S VERY APPETIZING, IT'S SO SOFT, IT'S SO SWEET INSIDE, IT'S REALLY SATISFYING。Sour spicy soup Make Tips
One, which can be either frozen or cashed, does not need to be unfrozen earlier if it is frozen, and only when it's boiled out of the fridge; two, which often breaks the skin when it's cooked, so we can't cook with cold water or with open water. The correct method is to boil the water to a microflow, which seems to be able to be put into the soup when it's open; and three, sour spicy bottoms, which use sour powder, which can be used more and less, which can be added to our tastes, and which can be more spicy。