Hot and Sour Seafood Soup

Hot and Sour Seafood Soup

Introduction:

Hot and sour soup is not ready for Kwai chill. Let's start with a quick, hot and sour soup.

Production steps:

Step 1: shred scallion, carrot and bamboo shoot;

Step 2: cut agaric, mushroom and tofu;

Step 3: shred squid, cut sea cucumber into thick shreds or whole, and cut shrimps into sections or whole;

Step 4: Chop coriander leaves and chive leaves;

Step 5: put pepper and vinegar into a small bowl, stir well to make hot and sour juice;

Step 6: start frying pan, add peanut oil, heat pan and cool oil, stir fry shredded onion, shredded carrot and Shredded Mushroom until fragrant;

Step 7: add chicken soup, boil and add shredded tofu;

Step 8: cut bamboo shoots and Auricularia auricula.

Step 9: bring to a boil again, add shredded squid, sea cucumber and shrimp;

Step 10: add soy sauce after boiling;

Step 11: add salt and a little sugar, taste the taste, and make a suitable salty taste;

Step 12: after the soup boils again, put in the lake powder, don't add it at one time, add a small amount many times, and slowly mix out the consistency you like;

Step 13: after boiling again, put in the broken eggs through the coarse screen, and move the coarse screen at the same time to turn out the beautiful egg filaments;

Step 14: after the soup is boiled again, add the hot and sour juice, boil for 10 seconds, turn off the heat.

Step 15: add a few drops of sesame oil;

Step 16: Sprinkle with chopped green onion and coriander, start the pot!

Step 17: Look!

Materials required:

Tofu: right amount

Coriander: moderate

Chives: right amount

Carrot: right amount

Bamboo shoots: right amount

Auricularia auricula: right amount

Lentinus edodes: right amount

Scallion: right amount

Eggs: right amount

Starch: appropriate amount

Squid: moderate

Shrimp: right amount

Sea cucumber: right amount

Chicken soup: 800-1000ML

White pepper: 2 tsp 1 / 2 tsp

Vinegar: 3 teaspoons

Salt: 1 teaspoon

Raw soy sauce: 1 teaspoon

Peanut oil: 1 tablespoon

Sugar: a little

Sesame oil: a few drops

The ratio of sour, vinegar and pepper soup is the key to make spicy soup: sour, vinegar and salt ratio is 2:6. The above proportion is based on my consideration. I usually mix the hot and sour juice according to the proportion, add 2 / 3 first, taste the taste, and then decide whether to add the rest and how much, because the amount and material of the soup will not be exactly the same, so it can not be generalized. Generally, it's very accurate, and the taste is very good. Salt can also be directly added to the soup alone, not with pepper and vinegar sauce, easier for novices to grasp. The second principle is that the pepper should be fresh, at least use the freshly ground pepper. The hot taste of hot and sour soup should be the taste of pepper, not the taste of pepper. If it is found that the hot and sour soup is made of chili powder, I think it is wrong. The fresher the pepper, the fuller the flavor, so don't be afraid of trouble in making hot and sour soup. Grind a little pepper first. Fortunately, now there are bottles of pepper grinding, it is not too difficult. The third principle is to use high soup, chicken soup or fish soup as the soup head. At the worst, you have to use thick soup. The fresh and sweet taste of hot and sour soup can not be reflected by clear water. If you don't want to use chicken essence and monosodium glutamate to flavor, prepare some soup. Because my family likes to drink soup, there are often some soup heads in my fridge. There is no need to boil delicate soup. Simple bone soup, chicken soup and fish soup are OK. Even if you use a piece of thick soup, it is estimated that it is more comfortable than the soup made in general hotels and restaurants. Principle 4: put hot and sour juice before closing the fire. The time of putting hot and sour juice is very important. Whether it's vinegar or pepper, boiling for a long time will make the taste evaporate and fade. So, it's the best time to add hot and sour juice at the last step. Principle 5: indispensable ingredients: tofu, mushroom, egg flower, carrot and scallion (white, black, yellow, red and green). You can use any kind of material, and it will change with your preference and actual situation. Only the above can't be lacked. That is to say, the above can be the simplest sour and spicy soup, and the others can be added at will - green beans, broad beans, day lily, fungus, corn kernels, melons, fruits Even meat, fish and seafood

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: slightly spicy