Hot and sour soup: raw materials: tofu 30g, cooked chicken (or ham), mushrooms, cooked pork shreds, sea cucumber and squid 15g, eggs 1, starch 25g, chopped green onion 3g, soy sauce 10g, lard 30g, monosodium glutamate and pepper 65438 each. Cooking method: 1. Cut tofu, shiitake mushrooms, sea cucumber and squid into filaments respectively, put the cooked shredded pork and cooked shredded chicken into a pot, add chicken soup, refined salt, monosodium glutamate and soy sauce, boil with strong fire, thicken wet starch, and add chopped eggs with low fire; 2. Put pepper, vinegar, chopped green onion and a little lard into the soup bowl. When the eggs float into the pot, the fire will turn high until the shredded pork is rolled up and rushed into the soup bowl. Sichuan hot and sour soup is sour, spicy, salty, fresh and fragrant. It is made of shredded pork, tofu, winter bamboo shoots and other materials boiled in clear soup. Drinking after meals has the functions of sobering up, relieving boredom and helping digestion. So many people miss the delicious hot and sour soup when they don't have much appetite. The raw materials for making hot and sour soup are: tofu 30g, cooked chicken (or ham) 15g, mushrooms, cooked shredded pork, sea cucumber, squid, eggs 1, starch 25g, chopped green onion 3g, soy sauce 10g, lard 30g, monosodium glutamate and pepper 65438. Cooking method of hot and sour soup: 1. Cut tofu, shiitake mushrooms, sea cucumber and squid into filaments respectively, put cooked shredded pork and cooked shredded chicken into a pot, add chicken soup, refined salt, monosodium glutamate and soy sauce, boil with strong fire, thicken wet starch, and add chopped eggs with low fire; 2. Put pepper, vinegar, chopped green onion and a little lard into the soup bowl. When the eggs float into the pot, the fire will turn high until the shredded pork is rolled up and rushed into the soup bowl. Hot and sour soup tastes good and bad, but the most important thing is the proportion of salt, pepper and vinegar. The proportion of salt in hot and sour soup can adjust the degree of acidity and spicy taste. Pepper is the most important raw material. Remember not to let the pepper "evaporate", it will turn into sour soup. The correct placing time is 9.5 when the main ingredients are cooked, and when they are fully cooked, fire 10 second. In this way, the spicy taste of pepper will be maintained without leaving its "fishy" taste. This is acceptable to the public. If you want spicy food, you can use the ratio of 6:4. Hot and sour soup: [Ingredients/Seasoning] Pork tenderloin 100g, onion 1, agaric 20g, 2 slices of ginger, 30g of carrot and celery, 2 eggs and 2 parsley. Material A: 0.5 tsp of salt 1 4 tsp of pepper 1 4 tsp, 6 cups of broth, material B: 2 tsp of aquatic powder, and material C: vinegar1tsp [making technology]1. Wash pork tenderloin and black fungus, wash carrots and celery, shred them all and roll them into rolls. Wash onion and coriander, peel ginger and cut into powder; Beat the eggs into a bowl and beat well. 2. Pour 2 tablespoons of oil into the pot and cook until fragrant, then add shredded pork, auricularia auricula, carrot and celery, stir-fry until cooked, add material A to boil, add material B to thicken, add egg liquid to boil, add material C, and then add onion and coriander. You can change the content according to your personal taste, such as putting shredded tofu (tofu should be blanched first), and southerners can put shredded bamboo shoots and so on. The key point is to use bone soup in soup (soup instead of bone). As long as it is authentic, the soup is very fresh without adding chicken essence and monosodium glutamate. Ingredients: 45g of sea cucumber, 45g of chicken blood, 45g of tofu, 25g of ham, 5g of coriander, 800ml of broth, 20g of shredded bamboo shoots, shredded ham and shredded chicken, 0/0ml of soy sauce vinegar/kloc-0, 5ml of Shaoxing wine ginger juice, 6g of monosodium glutamate, refined salt, 8g of pepper noodles, and 0/5ml of starch/kloc-0. Production process ① Take washed sea cucumber, chicken blood, tofu and ham, shred them and put them in a bowl. Remove yellow leaves from coriander, cut into powder and put it on a plate for later use; (2) Put the spoon on the fire and put the clear soup, then add shredded sea cucumber, shredded ham, shredded bamboo shoots, shredded chicken, shredded chicken blood and shredded bean curd, add soy sauce, vinegar, Shaoxing wine, ginger juice, monosodium glutamate and refined salt, boil, skim the floating socks, pour in water starch and hook into juice. Put it in the bowl. Authentic hot and sour soup in Cao Xian is made of oil, salt, soy sauce, aged vinegar, Laoganma, cumin, pepper, green vegetables (Chinese cabbage), mushrooms, tomatoes, eggs, dried shrimps, green peppers, red peppers, carrots, cucumbers, onions and parsley. Practice: keep putting oil in the middle fire, put it in the oil pan with chopped green onion and put it in. Turn it over twice, add shredded mushrooms, sliced carrots and green and red pepper rings. Stir fry for 5 times. Add water. After the water is boiled, add the stirred eggs. In order to prevent the eggs from becoming lumps, add a little water when you beat the eggs. Add green vegetables (especially Chinese cabbage), salt, chicken essence, one tablespoon Laoganma, shrimps, a little soy sauce and a little cumin. I guess it's about to be cooked. Put some old vinegar in it. Add vinegar and stir for 5 or 6 minutes-take out! Raw materials of Shanghai hot and sour soup: old tofu 1.5, pig blood 1, auricularia auricula, pork 1, bamboo shoots, mushrooms, onions, ginger, eggs, coriander (enough for the whole family), water, soy sauce, starch, a little rice wine, monosodium glutamate and salt. Step: 1. Cut the raw materials into shreds, mushrooms, shredded pork and eggs and break them up for later use. 2。 Boil the soup stock or water, first mix the shredded pork into the soup, put the cooked shredded pork and cooked shredded chicken into the pot, add chicken soup, refined salt, monosodium glutamate and soy sauce until boiling, then thicken the wet starch, add the broken eggs with low fire, and stir with a spoon to disperse them. 3。 Put pepper, vinegar, chopped green onion and a little lard into the soup bowl. When the eggs float into the pot, the fire will turn high until the shredded pork is rolled up and rushed into the soup bowl. Ingredients: 50g carrots, 30g bamboo shoots, tender tofu 1 piece, 30g mushrooms, eggs 1 piece, peas, corn kernels, parsley and leeks, pepper, starch and leeks. Practice: 1, carrots, bamboo shoots, tender tofu, mushrooms and onions are cut into filaments for later use; 2. Heat the hot oil in a hot pot, add shredded carrots, shredded bamboo shoots, shredded onions and shredded mushrooms and stir-fry until fragrant; Add a proper amount of water to the pot to boil, add tender shredded tofu, peas and corn kernels, add a little salt to taste, add a little water to starch, and pour into the soup to thicken; 3. After the soup is boiled, break up the eggs and slowly pour them into a perforated colander to form shredded eggs; 4. Add appropriate amount of balsamic vinegar, sugar, soy sauce and pepper to taste; 4. Cook over high heat 10 second, drop a few drops of sesame oil, sprinkle with chopped green onion and coriander. Nutrition: Hot and sour soup has the functions of invigorating spleen, nourishing stomach, softening liver and benefiting kidney, and is suitable for the adjuvant treatment of anorexia. Hot and sour soup is sour, spicy, salty, fresh and fragrant. It is made of shredded pork, shredded bamboo shoots, shredded carrots and tofu, and is cooked in stock. Yingjie said that eating greasy food in the New Year can easily lead to indigestion and loss of appetite. It is advisable to cook a pot of hot and sour soup to wake up the stomach and relieve depression, so as to reduce fat and relieve boredom, help digestion and stimulate appetite. Cooking materials: tofu with fat inside (350g), lean meat (100g), fresh auricularia (50g), bamboo shoots (100g), carrots (half root), broth (500ml), onions (1 root), minced garlic (. Egg white (1 tbsp), cooking wine (1/2 tbsp), hot and sour juice: Shanxi mature vinegar (5 tbsp), sugar (1/3 tbsp), salt (1/2 tbsp), and Chili oil (3 tbsp). Seasoning: 2. Shred auricularia auricula, bamboo shoots and carrots respectively; Cut the tofu into pieces, and cut the onion into chopped green onion. 3. Empty the bowl, add 5 tablespoons of Shanxi mature vinegar, 3 tablespoons of sugar1/,2 tablespoons of salt1/and 3 tablespoons of Chili oil, and mix well to make hot and sour juice. 4. Boil the water in the pot, add auricularia auricula, bamboo shoots and shredded carrots 1 min, and drain the water in the supercooled river. 5, heat 2 tablespoons of oil, saute minced garlic, pour in shredded lean meat and stir-fry until the color turns white, pour in broth and boil, then add fungus, bamboo shoots and shredded carrots and mix well. 6. After the fire is boiled, cover the lid, simmer for 5 minutes on low heat, pour in hot and sour juice to taste, and pour in tofu pieces and stir fry gently to boil. 7. Pour in 1/2 cups of corn starch, thicken with water, sprinkle with 1/2 tablespoons of white pepper, 1/3 tablespoons of sesame oil and chopped green onion, and serve. Tip 1. Internal fat tofu has higher water content and is more tender, smooth and fragile than tender tofu. Please cut and cook carefully to avoid breaking the fat tofu. 2. The hot and sour taste comes from aged vinegar and Chili oil. After the hot and sour juice is poured into the soup, you can taste it first, and then increase or decrease its weight according to your personal taste. 3, pig blood has the effects of detoxification, clearing intestines, enriching blood, beautifying and helping digestion. If you can buy pig blood, you can add some pig blood to the hot and sour soup and cook it together. 4. Hot and sour soup has the functions of invigorating qi, tonifying deficiency, soothing the liver and strengthening the spleen, invigorating qi and benefiting blood, and strengthening the body. In addition, the acetic acid in the hot and sour soup has bactericidal effect, which can not only prevent the occurrence of intestinal infectious diseases, but also promote sweating and treat colds. Ingredients: tofu 300g pig blood 50g bamboo shoots 15g carrots 15g Flammulina velutipes 15g water-borne fungus 15g starch. Appropriate ingredients: sesame oil 2 tsps pepper 1 tsp pepper powder 1/2 tsp balsamic vinegar/kloc- Soak Auricularia auricula, cleaning, and shred; Wash bamboo shoots and carrots and shred them; Washing Flammulina velutipes, cutting off roots and peeling; 2. Pour a large bowl of water into the pot, boil it, add chopped materials (except tofu), refined salt and Chili powder, and continue to cook until it boils again. When cooking again, thicken with water starch and mix well. Before turning off the fire, add tofu strips and pork blood slices, and then add pepper, balsamic vinegar and sesame oil. Pour about 500 ml of water into the pot (of course, this is only an indefinite value, you can decide according to your own needs), then boil the water, pour the hot and sour soup seasoning of Gidley's kitchen brand into the pot, and add one or two eggs. When the water boils, you're done. This method is simple and suitable for today's society.