Hot and sour soup (home style version)-You Are Foodie

By lou
98

Hot and sour soup (home style version)

The earliest hot and sour soup originated in the Warring States period. It can be found in Henan, Hebei, Sichuan, northeast, Shandong and most of the southern regions of China. However, different regions have different methods and ingredients, but the overall taste is basically the same, which belongs to sour and spicy taste. The hot and sour soup tastes hot. When you swallow it, it is appetizing and warms your heart. It is so refreshing... Today, this ingredient is a home-made hot and sour soup with a unique flavor

Main Ingredients

Auxiliary Ingredients

Cold water for diluting starch 60g
thick chilli sauce appropriate amount
Raw 22G
Cold water for making soup 700 g
Cooking wine 1 tsp
Sesame oil appropriate amount
starch 20g
salt 1 g
aromatic vinegar 22G
Garlic foam appropriate amount
Old smoker 7g

Today's hot and sour soup is suitable for 2 people. Pour the egg liquid into the vermicelli and stir it. On the contrary, it is easy to stick to the vermicelli. Gluten skin must be soft with blisters, or it will destroy the original flavor of gluten.

Step 1 . Prepare all ingredients and condiments

Step 2 . Soak the fans in boiling water and soften them (about 20 minutes), cut them into sections with kitchen scissors, and set aside

Step 3 . Soak the dried mushrooms in boiling water, soften them, wash them, and shred them for standby

Step 4 . Wash the cauliflower clean ~ take the leaves ~ cut into sections ~ standby

Step 5 . Soak black fungus in boiling water, soften it, wash it, shred it, and set aside

Step 6 . Beef ~ sliced ~ shredded, standby

Step 7 . Soak the cut Venetian blinds in boiling water and set aside

Step 8 . Break the Wuxi oil gluten and soak it in boiling water (if the gluten is not soaked in boiling water, it is easy to absorb other flavors when burning, which will destroy the original flavor of the gluten)

Step 9 . Wash the Flammulina velutipes, remove the roots, cut into sections, and set aside

Step 10 . Fish tofu, sliced, shredded, standby

Step 11 . Add cooking wine into the egg and stir well. Set aside (the purpose of adding cooking wine is to remove the fishy smell)

Step 12 . Wash the garlic and chop it up for later use

Step 13 . Put the shredded shutter, bamboo shoots, mushrooms, black fungus, fish and tofu into a clean pot

Step 14 . Add 700g of water and bring to a boil

Step 15 . After boiling, add raw, old and vinegar

Step 16 . When the eggs are added, quickly stir them with chopsticks to form a small egg flower

Step 17 . Add the soaked gluten skin

Step 18 . Join fans

Step 19 . Add spicy sauce

Step 20 . Add vegetable leaves and stir

Step 21 . Add 60g water to starch and stir well for standby

Step 22 . Add water starch to thicken, stir well, and turn off the heat when you see that the soup is thick

Step 23 . This is a hot and sour soup

Step 24 . Sprinkle with beef and you can eat it

Step 25 . This is sesame oil, chili sauce and garlic foam. You can add them according to your taste.

Step 26 . Finished product appreciation

Step 27 . Finished product appreciation

Step 28 . Finished product appreciation

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