Hot sour soup is a famous Chinese food originating from Sichuan Province of China and one of the appetizing products. Ingredients include bamboo shoots, mushrooms, shredded pork, egg flower, fungus, pig red, tofu, balsamic vinegar, pepper, or dried chili. Many Chinese diners believe that hot and sour soup has the effect of hangover. Different countries also have different types of hot and sour soup, such as Thai hot and sour soup.
When cooking hot sour soup, the order of the ingredients will affect the final taste. After referring to the cooking recipes of various Chinese flavors, I simplified this very simple recipe. The finished one is very delicious, and it is a nostalgic taste of my hometown Taiwan! I even had two bowls myself~
LOVE all Chinese food, and hope you will LIKE this!
Ingredients:
4 servings
60g pork,
100g black fungus,
100g duck blood,
100g plates of tofu,
200g carrots,
1 egg,
1 scallion,
3 tablespoons potato starch,
1500c.c. water
Chicken broth (chicken taste)
Seasoning: salt, sesame oil, white pepper, soy sauce 50c.c., white vinegar 50c.c.
Cooking Follow Me
Preparation: black fungus shredded; duck blood shredded; plate tofu shaving; carrot shavings; egg beater; cut scallion, spare.
Pork is marinated with a small amount of soy sauce, sesame oil and potato starch.
Wash the duck blood, cut into strips (not too thick), put the duck blood in the cold water pot, boil the cold water and pour the cooking wine, and cook it slightly. Remove the duck blood and wash away the excess blood in the cold water.
Heat the oil in a pot, sauté the carrot then add black fungus, add 1/2 teaspoon of salt, 1 teaspoon of white pepper, 2 tablespoons of soy sauce and simmer.
Add 1200cc hot water, concentrated chicken stock, wait for the water to boil.
Turn the heat to low fire, start thickening with potato starch mixed water, then add the plate tofu, duck blood, egg liquid,
Finally, add pork and cooked.
Add white vinegar to the taste along the pot.
when serving, sprinkle with chopped scallion, sesame oil and white pepper.
Tips
Divide the ingredients into colors according to color:
[red] red carrot;
[black] black fungus;
[white + black] tofu and duck blood
[yellow] egg liquid;
The order of the ingredients can be simplified as: [Red]>[Black]>[White+Black]>[Yellow]
When you are cooking with duck blood, after the water boiled, turn to the small fire, because the high fire will destroy the appearance of the duck blood and destroy the original smooth surface.
When frying carrots, fry the carrots until the orange carotene is thickened.
When you do the thickening, use a little thicker, because after adding vinegar, you will dilute the soup.
After the thickening is finished, add the tofu and duck blood, because the thickening can protect them from breaking.
The salty taste of hot and sour soup must come mainly from soy sauce, not salt. This really affects the key factor of this dish!
