Spicy seafood soup
By VicentaLakin
Autumn's coming down, cold air's coming in
Recipe Recommendations
- tofu appropriate amount
- coriander appropriate amount
- chives appropriate amount
- carrots appropriate amount
- bamboo shoots appropriate amount
- fungus appropriate amount
- mushrooms appropriate amount
- green onions appropriate amount
- eggs appropriate amount
- water starch appropriate amount
- squid appropriate amount
- shrimp appropriate amount
- sea cucumber appropriate amount
- chicken soup
- white pepper
- mature vinegar 3 tsp
- salt 1 teaspoon
- soy sauce 1 teaspoon
- peanut oil 1 tablespoon
- white sugar a little
- sesame oil few drops of
- slightly spicy
- burn
- ten minutes
- ordinary
Steps for Spicy seafood soup
1
Onion twirl, carrot twirl, twirl
2
(a) Mullets, mushrooms, tofu
3
(a) Scratches of squid, cucumbers of coarse silk or whole, shrimp screech or whole
4
(a) Collapse leaves and onion leaves
5
(b) Pepper powder and vinegar are placed in a small bowl, evenly mixed into sour sauce
6
(a) A frying pan, peanut oil, hot oil, onions, carrots and mushrooms, to the scent
7
Join the chicken soup and burn down the tofus
8
Lower silk, moose。
9
Burn again, with squid silk, sea cucumber and shrimp
10
and then boiled and added raw smoke
11
Add salt and a little sugar, taste it, and bring out the right salt
12
(b) When the soup boils again, pour into the starch and do not enter it once, in a small number of cases, slowly lifting out its preferred density
13
Once boiling again, the eggs are sifted into dispersed eggs, while the thick sift is moved and the beautiful omelet is transferred out
14
Once the soup is boiled again, a fined sour sauce is added, 10 seconds (counting) boiled and the fire shuts down。
15
Add a few drops of perfume
16
Let's put onions and fragrance. Let's go
17
LookSpicy seafood soup Make Tips
Several principles for making delicious hot and sour soup--
Principle 1, the ratio of pepper, vinegar and salt is roughly 5:6:2.
The key to hot and sour soup is the proportion of these seasonings, mainly the proportion of pepper and vinegar, and salt also plays a role in regulating the sourness. The above ratio was based on reference and speculation. I usually mix the hot and sour juice in proportion, add 2/3 first, taste the taste, and then decide whether to add and how much to add the rest, because the soup size and ingredients will not be exactly the same, so we cannot generalize. Under normal circumstances, it is very accurate and the taste is very accurate. Salt can also be added directly to the soup alone, without mixing with pepper and vinegar, making it easier for beginners to grasp.
Principle 2: The pepper should be fresh, at least use freshly ground pepper.
The spicy taste of hot and sour soup should be the taste of pepper, not chili. If I find that a bowl of hot and sour soup uses chili powder to enhance the spicy taste, I think it is wrong. The fresher pepper powder, the fuller and fuller it will taste, so don't bother making hot and sour soup, grind a little pepper powder first. Fortunately, there are now pepper grains in bottles, which is not too difficult.
Principle 3: Use stock, chicken soup or fish soup as the head of the soup, or at the worst, use a piece of thick soup treasure.
The sweet taste of hot and sour soup cannot be reflected in clear water. If you don't want to taste it with chicken essence or MSG, prepare some soup head. Because my family likes to drink soup, there are often some soup heads in my refrigerator. There is no need to brew exquisite broth. Simple bone soup, chicken soup, and fish soup will do. Even if you use a piece of thick soup, it is estimated that it will be more at ease than the soup made by ordinary hotels and restaurants.
Rule 4: Add hot and sour juice before turning off the heat.
The timing of adding hot and sour juice is very important. Whether it is vinegar or pepper, long-term cooking will make the taste volatilize and fade. Therefore, adding the hot and sour juice at the last step is the best time.
Principle 5: Several indispensable soups: tofu, mushrooms, egg drops, carrots, onions (white, black, yellow, red, green).
You can use any material, and change it according to your preferences and actual situation. Only the above are indispensable. In other words, the above can make the simplest hot and sour soup, and add the rest as you want-green beans, broad beans, day lily, fungus, corn kernels, melons, fruits... even meat, fish, seafood
Principle 1, the ratio of pepper, vinegar and salt is roughly 5:6:2.
The key to hot and sour soup is the proportion of these seasonings, mainly the proportion of pepper and vinegar, and salt also plays a role in regulating the sourness. The above ratio was based on reference and speculation. I usually mix the hot and sour juice in proportion, add 2/3 first, taste the taste, and then decide whether to add and how much to add the rest, because the soup size and ingredients will not be exactly the same, so we cannot generalize. Under normal circumstances, it is very accurate and the taste is very accurate. Salt can also be added directly to the soup alone, without mixing with pepper and vinegar, making it easier for beginners to grasp.
Principle 2: The pepper should be fresh, at least use freshly ground pepper.
The spicy taste of hot and sour soup should be the taste of pepper, not chili. If I find that a bowl of hot and sour soup uses chili powder to enhance the spicy taste, I think it is wrong. The fresher pepper powder, the fuller and fuller it will taste, so don't bother making hot and sour soup, grind a little pepper powder first. Fortunately, there are now pepper grains in bottles, which is not too difficult.
Principle 3: Use stock, chicken soup or fish soup as the head of the soup, or at the worst, use a piece of thick soup treasure.
The sweet taste of hot and sour soup cannot be reflected in clear water. If you don't want to taste it with chicken essence or MSG, prepare some soup head. Because my family likes to drink soup, there are often some soup heads in my refrigerator. There is no need to brew exquisite broth. Simple bone soup, chicken soup, and fish soup will do. Even if you use a piece of thick soup, it is estimated that it will be more at ease than the soup made by ordinary hotels and restaurants.
Rule 4: Add hot and sour juice before turning off the heat.
The timing of adding hot and sour juice is very important. Whether it is vinegar or pepper, long-term cooking will make the taste volatilize and fade. Therefore, adding the hot and sour juice at the last step is the best time.
Principle 5: Several indispensable soups: tofu, mushrooms, egg drops, carrots, onions (white, black, yellow, red, green).
You can use any material, and change it according to your preferences and actual situation. Only the above are indispensable. In other words, the above can make the simplest hot and sour soup, and add the rest as you want-green beans, broad beans, day lily, fungus, corn kernels, melons, fruits... even meat, fish, seafood