Speaking of hot and sour soup, my family loves it and often makes it all year round. Drinking in winter warms the stomach and body, and drinking in summer can stimulate appetite and help digestion. After drinking, you will sweat like a pig, just like washing pores, and feel comfortable from the inside out.

Hot and sour soup is not only sour and spicy, but also salty, salty and fragrant. In addition to the necessary eggs and fungus, there are shredded ham, shredded mushrooms and tofu. Are often used to cook home cooking materials, can be selected according to personal taste.

In order to make the hot and sour soup delicious, the consistency of seasoning and soup is very important. Pay attention to the proportion of salt, pepper and vinegar when seasoning. Salt can not only adjust the salinity, but also adjust the sour and spicy taste. The method is not difficult, but to make it delicious, there are requirements on the timing of putting pepper, the proportion of sour and spicy, and the proportion of thickening. Let's have a look.

Materials:

Egg 1, tofu 30g, carrot a little, water-borne fungus 2, salt 1, vinegar 2, white pepper 1, starch 10g, chopped green onion a little, vegetable oil (optional) a little, broth (or water)1.

Note: The ratio of pepper to vinegar is about 6:5. If you want to highlight the spicy taste, you can use 3:2. The vinegar can be Baoning vinegar, if not, it can also be replaced by balsamic vinegar and aged vinegar. Brewing vinegar tastes better than concocting vinegar.

Exercise:

1. Prepare materials first: shred auricularia auricula and carrot, cut tofu into strips, and cut chopped green onion. There is no shredded ham this time. You can add it yourself if you like.

2. Beat the eggs and stir well. Mix starch and water according to the ratio of 1: 1. Starch can't be directly added to hot soup, it will agglomerate and affect the thickening effect, as everyone who often cooks knows.

Tip: How much water starch is mixed depends on the size of the pot and the amount of soup. Generally, about 65438 +0.5 liters of soup, 20-30 grams of water starch is enough. If you like to drink thick, add more water starch, and if you like to drink thin, put less.

3. Stir-fry chopped green onion in a small pot with hot vegetable oil, then pour in tofu, carrots, fungus and broth (or water) to boil.

Tip: If it's too much trouble, you can throw the ingredients into the water without frying pan. Without oil, the soup is more refreshing, but the taste is slightly worse.

Clear soup is a clear soup without seasoning when stewing chickens, ducks and pigs. It tastes better than clear water as the soup base. Generally, soup stock is boxed and frozen in the refrigerator. When necessary, take a little out and use it with water. If not, you can use "Taomi Shui" or add a little Le Jia thick soup to enhance the taste.

4. Add salt and vinegar to the soup, bring it to a boil with high fire, remove the floating foam, and add it with low fire. Pour in the prepared starch and stir it slightly to thicken it.

Tip: It is best to stir in one direction. Don't stir it around, it will make the soup sticky. Keep it up.

5. Pour a small amount of whole egg liquid one by one and stir for several times to form egg blossoms.

Tip: Beat the eggs gracefully and pour them into the hot soup. If the intermediate temperature is not enough, the egg flower will turn into a lump. To scoop some egg liquid with a spoon, turn around the edge and pour it into the boiling soup, stirring slightly in one direction while pouring.

6. Add pepper 10 second before cooking and stir well. Hook up the simmered soup and don't stir it too much, or it will become thinner and less delicious.

Tip: Pepper should be added 10 second before cooking, so as to keep the pepper spicy and not "fishy". Remember to put it too early, it will make the pepper evaporate and turn into sour soup.

7. Ready. Drink it while it is hot.