Hot soup method

Composition:

50g of kelp, 50g of Pleurotus ostreatus, four mushrooms, one onion, proper amount of lard, two spoonfuls of starch, proper amount of pepper, half a spoonful of Chili oil, proper amount of spicy fresh food, 20g of sweet potato powder, proper amount of spiced powder, half a spoonful of soy sauce, proper amount of chicken essence and a small amount of salt.

Steps:

1, vegetables are washed and shredded (dried mushrooms and sweet potato powder should be soaked in advance)

2. Starch is mixed with water to make water starch.

3. Put lard in the pot, add mushrooms and kelp and stir fry for one minute.

4, add a small bowl of water and add salt and spicy fresh (adding broth is fresher)

5. Release smoke and pepper

6. Add white mushrooms and sweet potato powder and cook.

7. Pour water starch (stir while pouring, pour slowly)

8. Add water and starch and stir into a thin paste. Add pepper, spiced powder, chicken essence and chopped green onion and serve.

Authentic practice of hot soup II

raw material

40g of Hu Spicy Soup, 20g of Zanthoxylum bungeanum, 0/0g of Zanthoxylum bungeanum/kloc, 400g of cooked mutton (cooked beef is also acceptable), 3kg of mutton bone soup, 0/.5kg of gluten/kloc, 300g of flour and 0/00g of vermicelli/kloc.

condiment

Onion, ginger, salt, monosodium glutamate, soy sauce, sesame oil, etc.

manufacturing process

1, put a proper amount of water into the pot, add broth, add Hu spicy soup, pepper, pepper, etc. Let it boil on the fire.

2. After the water in the pot is boiled, add mutton and gluten. When the mutton and gluten are cooked, pour a proper amount of gluten water into the pot, cook until the soup thickens, add vermicelli, onion, salt, monosodium glutamate and soy sauce, and simmer for 5 minutes.

3, from the pot soup, according to personal taste into the right amount of sesame oil, vinegar.