Home-cooked hot and sour soup
Ingredients: lactone tofu
Recipe Recommendations
- mushrooms of 2
- lactone tofu 50 grams
- winter bamboo shoots appropriate amount
- eggs appropriate amount
- vinegar appropriate amount
- pepper appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for Home-cooked hot and sour soup
1
Dice mushrooms, winter bamboo shoots, and cut pork and tofu into thin threads. Cut the shredded pork with salt, soy sauce, and marinate the egg white to make it more delicious and tender.2
Add oil in the pan and stir-fry the diced mushrooms and winter bamboo shoots until fragrant.3
Pour 500ml into a box of bone soup.(Quick method) If you don't have it, use water instead.4
After the soup is boiled, add the shredded pork and stir it a few times with chopsticks. The shredded pork is easy to cook. Once it changes color, add the shredded tofu immediately.5
Then add about 6 grams of rice vinegar.6
Pour in water and starch to thicken, stir constantly with a spoon, and observe the consistency. If it is not enough, you can add some more starch.7
Pour in the egg liquid immediately and stir evenly with chopsticks to form beautiful egg strands.8
Turn on high heat and cook for 10 seconds, and finally sprinkle with pepper powder, sesame oil, 1 spoonful of soy sauce, and chives.Home-cooked hot and sour soup Make Tips
1. The spicy nature of hot and sour soup is not peppers, but mainly because of the seasoning of the pepper powder. Therefore, don't add pepper too early to avoid the aroma evaporating. Instead, after the ingredients are cooked, turn on high heat and cook for 10 seconds. At the same time, add pepper powder, sesame oil, and soy sauce seasoning 2. Don't season vinegar too early. It's best to wait until most ingredients are cooked and add it at the same time as the thickening and egg bloom. 3. To ensure that the hot and sour soup has the five flavors of sour, spicy, salty, fresh, fragrant and sour at the same time, be sure to add the broth pieces or fresh chicken soup to cook together.