Ingredients for hot and sour soup

Hot and sour soup is a well-known home-cooked dish, and it is also a relatively simple dish to prepare. Generally, tofu, winter bamboo shoots, mushrooms, fungus, shredded meat and eggs are added when making hot and sour soup. The characteristics of hot and sour soup are just like the name of the dish: sour, spicy, salty and fragrant. Hot and sour soup can sober you up, remove greasiness and aid digestion. When you have a poor appetite, drinking some hot and sour soup will immediately make you feel the difference.

Ingredients for hot and sour soup:

30 grams of tofu, 15 grams each of cooked chicken (or ham), mushrooms, cooked lean pork shreds, soaked sea cucumber and soaked squid, 1 egg, 25 grams of starch, 3 grams of chopped green onion, 10 grams of soy sauce, 30 grams of lard, 1 gram each of MSG and pepper, 6 grams of balsamic vinegar, 5 grams of fine salt, and 750 grams of chicken broth.

Hot and Sour Soup Cooking Method:

Cut the tofu, mushrooms, sea cucumber and squid into thin strips, put them into the pot with the cooked pork and chicken strips, add chicken broth, salt, MSG and soy sauce, bring to a boil over high heat, then add starch to thicken, then simmer and add the beaten eggs; put pepper, vinegar, chopped green onion and a little lard into the soup bowl. When the egg drops float in the pot, turn to high heat and cook until the shredded meat starts to boil, then pour it into the soup bowl.

When to add seasoning to hot and sour soup

1. Coat the shredded tenderloin with cooking wine, chicken essence, pepper, salt and water starch for later use; take a small bowl, add 3 tablespoons of vinegar, 2 teaspoons of pepper, 1 tablespoon of soy sauce and salt to taste, stir well and set aside; put the pot on the fire, add water and boil, add the soaked chrysanthemum, shredded fungus and shredded ginger.

2. After cooking for 3 to 5 minutes, add the marinated pork tenderloin and spread it out to remove the foam.

3. Add the tofu cut into thin strips.

4. After the water boils, add the pepper vinegar juice and stir well. Immediately add the water starch and gently push with a spoon. Turn down the heat when it becomes thick.

5. Pour the egg liquid evenly. After pouring it all in, use a spoon to push it 1 or 2 times to form large pieces of egg flowers. Cook over medium heat, add chicken essence and sesame oil, then turn off the heat immediately.

6. Finally, sprinkle some chopped green onions or coriander to enhance the flavor.