24 sour soup flavor dishes practice, hot and sour appetizer, super rice, family and restaurants need to be

Whether you suffer from the restaurant has no source of customers, there is no special main dishes, whether you feel that the usual meal has no appetite, the practice is too single, then you have to look at this recipe article, start from the following five kinds of sour soup beef practice. Just pick one of them is very delicious, especially under the meal, guests and friends gatherings can not be more beautiful.

Snowflake Beef in Sour Soup

Ingredients: 150 grams of snowflake beef.

Ingredients: Lettuce 100g, green and red peppers.

Seasonings: 20g of yellow lantern chili sauce, 3g of salt, 5g of chicken essence, chicken juice, pumpkin juice, wild mountain pepper, white vinegar, ginger rice, garlic rice, and stock.

Making Methods:

1. Snowflake beef cut thin slices of spare, lettuce shredded, ready pumpkin juice.

2. Lettuce water pad into the vessel, snowflake beef water to be used.

3. Pan into the salad oil put ginger rice, garlic, green and red peppers, yellow lantern sauce, wild peppers, stir-frying pour broth.

4. Boil and add pumpkin juice seasoning salt flavor. Add snowflake beef out of the pot.

5. Plate cilantro garnish.

Snowflake beef production should be fast, not long cooking. It will affect the flavor.

Special sour soup with golden mushrooms and fat cattle

This dish cooking method is noteworthy, I have seen a lot of prefabricated sour soup, cooking dishes, to take you to see something new. Nanjing grandmother's family of sour soup with mushrooms and fat cattle unique, this dish did not go in advance to prefabricated sour soup, but made the characteristics of the sour taste, the key secret here, grandmother's family of sour soup of fat cattle sour soup is the current modulation of the usual pot boiling sour soup into a small pot of single-fired sour soup to break the stereotypes, harvested the surprise of a single-fired sour soup taste better, taste better, the beef only need to be slightly boiled, both can be dipped in the sour soup, the beef can also be used for the purpose of the soup. The beef only needs to be boiled a little bit, so that it can be dipped into the color of the sour soup, but also into the sour taste, the taste is refreshing and tasty, fat and not greasy, quite popular with the customers, and sell at least 30 copies a day.

Ingredients: 350 grams of sliced beef, 100 grams of enoki mushrooms, 100 grams of potato flour, 2 eggs.

Seasoning: 25g each of self-boiled soybean oil and lard, 10g each of green and red pepper segments, 3g of wild peppers, 3g of yellow lantern chili sauce, 3g of scallion segments, 2g of garlic puree, 2g of minced ginger, 30g of white vinegar, 5g of salt, and 2g each of chicken essence and monosodium glutamate.

Making:

1, fat beef slices, green and red pepper segments, respectively, flying water, fish out and drain standby; eggs knocked into a bowl, stirred and beaten.

2, the pot into the self-simmering soybean oil, lard burned to 40% hot, pour into the egg.

3, small fire scrambled eggs.

4, into the garlic, scallion, ginger, yellow lantern chili sauce, wild pepper stir-fry aroma, rushed into the chicken broth 700 grams, add white vinegar, salt, chicken essence, monosodium glutamate seasoning, high heat boil.

5, into the potato flour, enoki mushrooms, high heat for 2 minutes, fish out of the plate.

6, will boil the water of the fat beef slices, green and red pepper together into the original soup and cook for 1 minute, pot pouring into the dish, the surface of the garnish a little cilantro section can be on the table.

The key to making it: First fry the eggs and then simmer the soup, so that the soup color is milky, the taste of the dish is more flavorful. Simmering white soup after the egg can not fish, speed up the speed of dishes, increase the edibility of the dish; you can also choose to fish out, so that the finished dish is more refreshing, fish out of the egg can be done to staff meals, plus soy sauce, oyster sauce, etc. Mixed food, will not cause waste.

Braised Beef in Sour Soup

Ingredients:

Ingredients: Ingredients: 30g of cooked beef, 20g of fungus, cauliflower, tofu, and 10g of carrots, 20g of crushed raw peanuts.

Seasonings: salt, coriander 2 grams each, 10 grams of pepper, 20 grams of vinegar, 3 grams of sesame oil, cornstarch, scallion 5 grams each, 150 grams of broth.

Production:

1, blanch the A material.

2, pot on the fire, pour the broth to boil, put the A material, salt, pepper, vinegar and cornstarch stirred into the mixture of seasoning, poured into the pot, put the crushed peanuts, continue to stir, out of the pot into the sesame oil mixed with chopped green onion, cilantro decoration can be.

Boiled Fatty Beef in Yellow Sour Soup

The key to this dish is the special yellow sour soup, which the average person doesn't really know how it's made.

Ingredients: 300 grams of beef, 200 grams of enoki mushrooms, 150 grams of konjac knots, 30 grams of fresh red bell pepper rings, 5 grams of parsley.

Seasoning:

15 grams of salad oil, 5 grams of fresh green peppercorns, 1 portion of special yellow sour soup.

Special Yellow Sour Soup Recipe:

50 grams of cooked chicken oil, 80 grams of Golden Crown chili sauce, 20 grams of wild pepper paste, 30 grams of small green and red bell pepper rings, 15 grams of minced parsley, cilantro, 10 grams of ginger rice, garlic rice, mix and stir-fry, add 700 grams of broth and boil, add 12 grams of fine salt, 8 grams of Huadiao wine, pepper, fish sauce, 7 grams of big red Zhejiang vinegar. grams, 7 grams of red Zhejiang vinegar, 8 grams of monosodium glutamate seasoning, filtering is ready.

Making Methods:

(1) Fatty beef with a slicer into thin slices, into the pot of boiling water and boiled to the raw fish; enoki mushrooms, konjac knots blanched, into the bowl of the bottom.

(2) net pot on the fire, into the salad oil is hot, into the fresh green pepper burst incense, then into the special yellow sour soup slightly cooked, and then beat all the material residue without (add the appropriate amount of salt, pepper, monosodium glutamate and white vinegar to correct the taste), poured into the boiled fat beef slices, and finally sprinkled into the fresh red pepper rings, incense that is into.

Sour Soup Fatty Beef Rolls

We can use this simple practice at home, a dish to cook a small pot is enough for the family to eat a beautiful meal.

Main ingredients: 1 box of fat beef rolls, 1 handful of enoki mushrooms, garlic, scallions, salt, vinegar, pepper.

1, golden needle Ru wash and drain, pickled peppers, millet pepper, ginger and garlic chopped, green onions cut into sections and spare.

2, hot pan on the oil, the next ginger and garlic minced, pickled peppers, millet peppers, sauce stir-fried to the pan golden brown.

3, add a large bowl of soup, large fire boil, add a small amount of pickled pepper water, vinegar and salt to taste, so that the soup is sour and spicy and fragrant.

4, under the golden mushroom cooking soft, press out the bottom of the bowl.

5, then add the sliced fatty beef and cook until browned, then pour the soup into the large bowl with the enoki mushrooms.

6, sprinkle with minced garlic and chopped green onion. In a separate frying pan, heat 2 tablespoons of oil until it smokes and pour it over.

Sour Soup Three Seafood Sea Eel Balls

Eel plus pork, made into balls, cooked in sour soup, directly to this dish to enhance a grade, many people do not know that you can also eat this way, open the restaurant and learn the chef's friends can do a little bit, and it is not allowed to be a staple of your own home dishes.

Ingredients:

Sea eel a (about 1000 grams), 100 grams of fresh shrimp, 200 grams of pork, chives 2 grams of minced pork, millet pepper ring 3 grams.

Seasoning:

A material (500 grams of water, 4 grams of refined salt)

10 grams of sesame oil, 10 grams of refined salt, 60 grams of dry starch, 800 grams of sour soup, 2 grams of pepper, 5 grams of monosodium glutamate.

Practice:

1, the sea eel kill good, scrape out the fish paste with a knife, into the basin, will be A material added to the fish paste in 5 times, each time, with a hand in a direction to stir vigorously, so that the fish bubble up to rise, and then add starch to mix well, to the fish paste pinched into a small pill into the water can float into.

2, shrimp clean, chopped into mud; pork chopped into mush, with a bowl, add 2 grams of salt, monosodium glutamate 1.5 grams of stirring, pinch into a small pill.

3, frying pan put on medium heat, into the water, with the left hand grabbed the fish paste spread in the palm, the right hand pick into a stuffed heart, followed by the left thumb and forefinger pinch pressure, fish paste wrapped in stuffing, and then squeezed into a heart of the fish ball from the finger cracks, scooped into the pot with a small spoon, so that made a floating fish balls, and then changed to a high-flame boil, blanch the balls, fished into the bowl of soup.

4, a separate pot, set on high heat, pour sour soup, add monosodium glutamate, refined salt to boil, skim the foam, into the soup bowl, and then sprinkled with a little leeks, millet pepper rings, pepper, sesame oil that is.

Note:

1, the fish meat to make fish balls, must be fresh, the success or failure of the fish balls is mainly determined by the freshness of the fish and the fiber of the fish.

2, master the proportion of fish, salt, water, salt and water, such as too little, fish paste will be no viscosity, soup is easy to cloudy, and vice versa, the fish balls are easy to become hard and sink to the bottom, floating up.

3, with dry starch mixing, fish balls tough and flexible, such as water starch mixing, soft and smooth, spring Huai slightly worse.

Sour Soup Jiang Duan

I remember a lot of the main body of the restaurant to do it as the main set of main dishes to sell, the profit is very good, and the word of mouth is also very good.

Main Ingredients: 1 Jiang Duan weighing about 750 grams

Ingredients: 250 grams of tomatoes, 15 grams of celery, 10 grams of green and red peppercorns, 10 grams of wild peppercorns, 10 grams of sliced garlic, 1 lemon, 10 grams of each of the scallions and ginger, 1,000 grams of chicken broth, and 1 box of inner fat tofu.

Seasoning: 10g of white vinegar, 5g of white wine, 4g of salt, 3g of monosodium glutamate (MSG), 2g of pepper, 4g of chicken broth, 5g of sauerkraut juice, 10g of ketchup, 20g of salad oil.

Making:

1, the river group slaughter, wash, cut into thin slices. Pan under the bottom oil into the onion and ginger sautéed incense, under the fish bone stir-fry cooking a little white wine, under the chicken broth simmering on medium heat for about 5 minutes, until the soup color creamy slag can be. Sliced tomatoes. The first thing you need to do is to cut the tofu into slices.

2, the pan put the bottom oil burned to 60% hot, under the wild pepper, garlic, tomato paste, tomatoes 200 grams, celery yellow slightly stir-fried, pour into the 1 simmering fish soup in the medium heat and rolled for 5 minutes, then adjusted to the pickle juice, salt, chicken broth, monosodium glutamate, pepper, white vinegar, under the fat tofu slices of fish in a small fire to cook for 3 minutes to the pot.

Features: Fish is tender, salty, sour and spicy, red and attractive, rich in nutrients, also soup and vegetables.

Shabu Shabu in Sour Soup

This dish brings out the best of tradition and innovation.

Main Ingredients: 1000g of guihua fish.

Ingredients: 20 grams of pickled red pepper, 10 grams of pickled lotus root, 10 grams of pickled sauerkraut, 1 piece of curd, 10 grams of ginger, 10 grams of garlic, 30 grams of yellow gonjac, 10 grams of bell pepper, 15 grams of millet pepper, 3 grams of shallot, 1 gram of finger chili pepper, 3 grams of lemon, and 750 milliliters of stock.

Seasoning: 5g of chicken essence, 3g of sugar, 50g of peanut butter, 50g of Lee Kum Kee salsa, 10g of Lee Kum Kee Fortune Oyster Sauce, 10ml of Lee Kum Kee Pure Aromatic Sesame Oil, 50ml of salad oil.

Making Method:

1. Chop yellow gung ho chili pepper, lantern pepper and millet pepper into minced pieces and mix them into chili sauce.

2. Warm the pan and stir fry canola oil, ginger and chili sauce.

3. Under the broth, add pickled red pepper, pickled lotus root, pickled pickles, boil over high heat, seasoning the pot.

4. Gui fish boneless sliced, plate.

5. Modify the flavor plate (peanut butter with Lee Kum Kee Pure Sesame Oil, diluted into sesame sauce dipping sauce, Lee Kum Kee Salsa add Lee Kum Kee Oyster Sauce, diluted into salsa sauce dipping sauce), on the table can be.

Features: Traditional bowl dishes, sour soup new flavor type.

Fish Fillets in Sour Soup

Using Salted Vegetables, Sour Soup on the Spot

The Chiu Chow Salted Vegetables are imported from Guangzhou, and they are made from large mustard greens that are unique to the Chiu Chow area, and they are golden in color, salty, and acidic. It can be eaten raw, stir-fried, boiled in soup, and can be made in various ways. The purchase price is 105 RMB per piece, containing 40 bags, each bag weighing about 320 grams. This dish to savory king, sour carrots, wild peppers as the main ingredient, fried in a pot after adding soup boil, boiled soup salty and sour, but also with a hint of light fragrance, the taste is very special.

Primary Processing:

1, mackerel slaughtered and cleaned, chopped off the head and tail, remove the spine, the fish meat into thin slices, put under a fine stream of water for 30 minutes, fish out and drain, remove surface water with a towel, and then Na pot, every 10 pounds of raw materials to add 160 grams of salt, monosodium glutamate 100 grams of white wine 50 grams of high and 5.5 pounds of water, in the same direction. The direction of the more beat on the strength, and then add 3 egg whites, 100 grams of dry starch to grasp the batter.

2, 10 pounds of crucian carp slaughtered clean, and step 1 in the fish head, fish bone **** 10 pounds together into the fifty percent hot oil deep-fried until the surface of the golden brown, fish out of the oil. Pot to stay in the bottom of the oil burned to 40% hot, under the onion and ginger 100 grams of stir-frying incense, under the pull over the oil of crucian carp, fish head, fish bones, rushed into 60 pounds of boiled water, high-flame simmering into a thick white fish soup, turn off the fire to beat the dregs to be used.

Go vegetable process:

1, Chaozhou pickled cabbage Huang 100 grams of slices, 30 grams of pickled radish cut into thick strips, and 30 grams of enoki mushrooms with flying water, fish out and drain.

2, the pan into the bottom of the oil burned to 40% hot, under the garlic 5 grams, 5 grams of wild peppers burst incense, down into the boiled water Chaozhou pickles, pickled carrots, mushrooms stir-fried aroma.

3, rushed into the fish soup 600 grams, high heat boil, all the accessories out of the bottom.

4, the original soup into the white vinegar 65 grams, monosodium glutamate, chicken 5 grams each, and then the fish slices into the pot boil, pot pouring into the dish.

5, the surface of the red oil dripping 10 grams, 3 grams of vinegar oil, poured into the hot oil fragrance that is.

Fish Fillets in Sour Soup in Casserole

Sour soup dishes are certainly not unfamiliar to you, but our signature dish is very unique, because we use the yellow lantern chili sauce, Szechuan kimchi, Sichuan pickled carrots, a mixture of three different seasonings seasoning, the finished product done acidic and refreshing flavor is particularly strong, and it is very layered.

Ingredients: 1 grass carp (weighing about 750g), 100g mung bean sprouts.

Seasoning: 50g each of Yellow Lantern Chili Sauce, Szechuan Pickle, Szechuan Style Pickled Radish, 500g of stock, 10g of green onion oil, 3g of monosodium glutamate (MSG), Ingredient A (5g each of Salt, MSG, 50g of Onion and Ginger Water, 30g of Sweet Potato Flour).

Making

1. Fish slaughtered to take the meat, cut into 0.2 cm thick double fly piece, rinse with water for 30 minutes, drain the water and then add the A material mix, in a direction of stirring on the strength.

2. yellow lantern chili sauce, Sichuan kimchi, Sichuan-style pickled radish into the crusher, fully crushed, poured into a casserole, add broth boiled over high heat, change to low heat and simmer for 5 minutes, filter the impurities, put the fish fillets, cook over low heat until seven ripe, use a strainer to fish out the fish fillets, put mung bean sprouts and then into the fish fillets, after the boil, seasoned with monosodium glutamate (MSG), drizzle with green onion oil, remove from the fire on the dish.

Judge's comments: Perfect for promotion in the fall and winter seasons. After crushing the three sour seasonings, it is best to stir-fry them slightly in cooked lard so that the sour and crisp flavors of the dish can be released to the maximum extent.

Sour soup abalone slices

There are many abalone practices. Abalone in clear soup is one of the top ten famous dishes in Henan. This dish is based on Luoyang Water Seat and created with live abalone, incorporating the production method of Guizhou sour soup dishes. The finished dish is hot and sour and appetizing, which shows the taste of the dish better.

Ingredients: 3 live abalone (8 abalone), 100 grams of fresh enoki mushrooms, tomatoes, 50 grams of fresh red pepper.

Seasoning: 5g white pepper, 3g salt, 200g broth, 2g chicken juice, 4g green onion, 4g small pepper rings, 5g salad oil.

Production:

1, live abalone sliced into thin slices; tomatoes scalded with boiling water, peeled and diced; fresh red pepper seeded and added to the 50 grams of broth, with a juicer into the fresh red pepper juice.

2, white pepper with water to cook into pepper water, with fine gauze to remove debris, stay pepper water.

3, blanch fresh enoki mushrooms, pad into the bottom; abalone slices blanched and placed on the enoki mushrooms.

4, put salad oil in the pot, sauté the tomatoes, put down the red pepper juice, add broth and salt. Use the remaining seasonings to make a hot and sour sauce, pour on the vegetables, sprinkle green onions, millet pepper rings can be.

New Sour Soup with Fatty Lamb

This sour soup with fat lamb added a new sauce, that is, the following Szechuan sesame oil, the following oil, without this material, the loss of the soul of this dish, the flavor of a large part of the missing.

This dish is a little different from other sour soup dishes, using Sichuan kimchi, Guizhou sour soup, white vinegar and Sichuan sesame oil and other seasonings boiled into a bright red color, taste of sour with spicy soup dipping cooked fat lamb, to bring guests a new and different taste.

Raw materials

Main ingredient: 300g of fat goat, 50g each of bamboo shoots, white jade mushrooms and golden needle mushrooms.

Seasoning: 50g each of Sichuan sesame oil, diced Sichuan kimchi, Sichuan Mei Zi Guizhou red sour soup, 600g of stock, 20g each of minced millet pepper, white vinegar, 5g each of chicken juice, salt, monosodium glutamate, and 15g of pepper oil.

Process

1. Fat sheep into the refrigerator into a block, with a slicer into slices; fresh bamboo shoots cut into willow leaf strips;

3. pot into the Sichuan sesame oil, simmering to 40% hot, into the Sichuan kimchi diced, millet pepper, stir-fried in medium heat, into the seasoning, in addition to pepper oil, high-flame, down into the fat lamb slices. Small fire to cook until the meat is mature, out of the pot into the pad with a container of vegetables;

4. pot into the pepper oil, burned to eighty percent of the heat, out of the pot poured on the dishes can be.

川香油：

1. dry chili pepper into the water soaked for 1 day, take out the chopped into a paste;

2. pot into the rapeseed oil, salad oil, each 10 kg, burned to 30% of the heat, into the chili pepper paste 500 grams, spices (white nutmeg, cinnamon, pepper, 20 grams each, 10 pieces of leaves, crabapple, citronella, comfrey, 10 grams each), grass nuts, and the spices, the spices (white nutmeg, cinnamon, pepper each 20 grams, 10 pieces of leaves, crabapple, citronella, comfrey, grass nuts each 10 grams). Grasshopper, 10 grams each), 150 grams of red robe pepper, vegetable materials (dry onion, ginger 500 grams each, 1 kg of garlic, round onion 250 grams), simmer until the chili pepper moisture is lost, remove from the fire, cover and leave for more than 24 hours can be used.

Sour soup lamb

This is a home version of the production of home friends can not be as above the practice of so troublesome, refer to the following this practice taste as delicious, and finally even the soup are not left.

Ingredients:

Fresh fat rolls, celery, enoki mushrooms, black fungus, green and red pepper rings, homemade sour soup, fresh pepper, garlic.

Preparation:

1, enoki mushrooms, fungus, celery, wash, knife, boil for use;

2, fat goat roll boiled for use;

3, the pot into the sour soup boil, put enoki mushrooms, fungus, fat goat cooking until flavor, out of the pot into the container, sprinkle green and red pepper ring, garlic rice, fresh pepper, dripping hot oil can be.

Sour Soup Frog

Do this dish is important to the secret sauce, a lot of hotels chefs are not secret, the following recipe and production process to him to break the news, to see the friends of you absolutely considered to be on the right track, alone below the production of this technology friends want to learn to save a few thousand dollars.

Ingredients:

1000 grams of bullfrog.

Sides:

40 grams each of romaine lettuce segments and sliced apricot mushrooms, and 30 grams each of cucumber, lettuce, sliced pickled radish, and sliced pickled cabbage.

Seasoning:

50g of white vinegar, 30g of homemade sour water, 30g of wine (with rice), 20g of homemade spicy sauce, 8g of Meiluo spicy sauce, 15g each of millet chili rings and peppercorns, 10g of garlic, 5g of ginger, 5g of wild peppercorns, 2g of pepper and 2g of white sesame seeds.

Production:

1, bullfrog slaughtered clean, peeled longitudinally into two, rinsed clean for use.

2, cucumber washed, shaved about 8 centimeters long piece, and lettuce together into the bottom of the container.

3, the pan into the bottom of the oil burned to 40% hot, under the garlic, ginger slices burst incense, down into the wild pepper and millet chili ring 10 grams, 10 grams of pepper grains stir-frying, rushed into the water 1750 grams

4, into the homemade spicy sauce, Miele spicy sauce, wine wine (to make the dish in the spicy flavor and sour taste to become more soft, coordinated), mixing white vinegar, mixing the acidic water (10 grams of citric acid, 15 grams of malt sugar) Mixed into a bowl, rushed into the boiling water 2000 grams to stir into), stirred after boiling, down into the sour radish slices, pickled cabbage slices, apricot mushrooms slices, lettuce segments to cook for 2-3 minutes.

5, and then under the clean bullfrog, continue to cook for 2 minutes, rise to the pot and pour into the lettuce and cucumber slices padded plate.

6, the pot into the red oil to seventy percent heat, under the millet chili circles, green pepper 5 grams each, pepper, white sesame frying incense on low heat, pot pouring into the plate that is completed.

homemade spicy sauce:

pan into the salad oil 30 pounds burned to 40% hot, under the sugar 2 pounds of boiling, and then under the garlic, ginger slices of 1 kg of small fire fried incense, under the Pixian soybean paste 20 pounds of slow-fire stir-fry for 20 minutes to the red oil, under the dry red pepper 150 grams of pepper 200 grams continue to stir-fry for about 10 minutes, the next spice Powder (star anise, cinnamon, allspice, cardamom, cardamom, grass nuts, cumin mixed and broken) 1.5 pounds stir-fry aroma, pour into the two pots of white wine 100 grams of stirring, turn off the fire into the stainless steel bucket that is completed.

Two sauces to increase spiciness:

Sour water, white vinegar, homemade spicy sauce, Meile spicy sauce, wild peppercorns, wine, sour carrots and other modifications of the sour soup, with which to cook the bullfrog, the color of the product is red and bright, and the entrance taste is sour and fragrant.

Miaoli Sour Soup Frog Legs

This sour soup frog legs with minority flavors is a unique flavor, just listen to the name is enough to attract diners, the conditions of the food can be eaten this way, you can also eat hot pot, simply two full of bleak beauty.

Main ingredient: 125 grams of bullfrog.

Ingredients: 50 grams of green pepper section, 50 grams of red pepper section, 50 grams of pickled peppers, 30 grams of ginger, 30 grams of garlic, 45 grams of yellow light hot sauce, 50 grams of sauerkraut.

Seasoning: 12 grams of chicken powder, 15 grams of oyster sauce, 800 grams of stock, 10 grams of salt, 10 grams of monosodium glutamate, 150 grams of white vinegar.

Production method:

1. Slaughter and wash the bullfrog, rinse until discolored.

2. Stir-fry ginger and garlic in canola oil, add hot sauce, and season with broth.

3. Put the rinsed bullfrog pieces into the pot and cook for 5 minutes, reducing the juice over high heat.

4. Before leaving the pot, add white vinegar and serve.

Features: The soup is yellow and thick, sour, spicy and fragrant, and the frog meat is smooth and tender.

Sour Soup Spare Ribs Casserole

Ribs are not still in the braised, dry-fried, but also can be eaten this way, adding sauerkraut, the light soup soaked in rice can be eaten by you addicted to.

Ingredients: 500g of baby ribs, 200g of tomatoes, 100g of sauerkraut, green onions, ginger 20g each, 35g of cooking wine, salad oil, 25g of salt, 25g of chicken powder to taste, sprinkle 20g of white pepper, cilantro moderate.

Primary processing:

1.仔排洗净，切成大小均匀的麻将块，放入冷水锅内，下入葱段、姜片各20克，料酒35克大火烧开，改小火加热5分钟，捞出冲洗干净。

2. Tomatoes washed, scalded skin with hot water and cut into small dices; sauerkraut slightly rinsed with water, cut into long 3-centimeter segments.

3. pan into the salad oil, burned to 50 percent hot, into the sauerkraut section and tomato diced, stir-frying until all the tomato diced into the puree, down into the pork ribs and bone broth (no more than the surface), high-fire boil, change to low-fire boil for 40 minutes, put the salt, chicken powder seasoning, sprinkle white pepper away from the fire.

Sour soup flower armor

The flower armor into sour soup dishes, have not eaten must taste. Flower armor this way not only do time-saving, but also particularly creative. A lot of people say it is better than the spicy flower armor.

Walking vegetables process:

1, flower armor into the boiling water blanch to just open, fish out rinse for use.

2, the pot into the lard, canola oil burned to seventy percent heat, under the beat garlic, tomato slices stir-fried until the juice, turn sand.

3, add broth, sour soup boiled over high heat, add chicken essence, monosodium glutamate, shrimp powder, chili powder, pour into the blanched flower armor in advance, high heat collection of thick soup, add 2 grams of wood ginger oil, start the pot poured into the square deep dish can go vegetables.

Sour soup three mixed pot

This sour soup three mixed pot is a set of a variety of dishes fusion and become a dish, sour soup is not rare, everywhere, but to give a dish new ideas need to be given to chefs to play the imagination of the dish, the main ingredients used in this dish are chicken, cooked pork belly strips, large intestine block ingredients, and the main ingredient of the dish, the main ingredient is the chicken, cooked pork belly strips, and the main ingredient of the dish, the main ingredient is the chicken, cooked pork belly strips.

Raw Materials

Main Ingredients:

Sliced Chicken, cooked pork belly strips, cooked pork sausage pieces of 300 grams each

Side Ingredients:

Sliced tomatoes, soy bean sprouts, 50 grams each, ginger, Onion knots, garlic cloves 30 grams each, 20 grams of golden hooks, 6 plates of seasonal vegetables.

Seasoning:

A material (five-spice powder, pepper 5 grams each, pepper 6 grams, 8 grams of chicken essence, 4 grams of monosodium glutamate (MSG), soy sauce, 10 grams of sugar, 15 grams of cooking wine, vinegar, 20 grams of salt), 50 grams of cooked lard, 100 grams of rapeseed oil, 25 grams of red oil, red Kerry sour soup (200-300 grams of dry pot soup, 200-300 grams of hot pot soup).

Making Steps

1, the pot under the cooked lard burned to 60% hot, under the ginger, onion knots, garlic cloves stir-fried;

2, mixed with the sour soup boil, under the tomato slices, soybean sprouts, golden hooks and A material seasoning, ignition on the table;

3, the first to eat the three miscellaneous, and then cook the vegetables, with dipping sauces to eat.

Dipping ingredients:

2 grams of cooked chili noodles, 3 grams each of minced folded earrings, water edamame, crispy soybeans and soy sauce, 10 grams of tofu milk, 1 gram each of refined salt, monosodium glutamate (MSG), minced cilantro, minced ginger and scallions (one serving size).

Appetizer cold dishes sour soup

This dish is the only one in this article sour soup cold dishes, or a vegetarian dish, can be described as unique, love to eat vegetarian friends can be included in your gazpacho recipes, do not look at this dish is simple and vegetarian, but this dish in the restaurant is a strong selling dishes, do not believe, you can try . .

This kind of sour soup is mostly used in some semi-soup style hot and sour cold dishes, such as hot and sour buckwheat noodles, hot and sour chicken, hot and sour crispy tips, etc., which have become popular in recent years.

Ingredients: 1000 grams of green beauty pepper section, 100 grams of millet chili section, 500 grams of garlic cloves, 150 grams of ginger, 250 grams of lemon, 200 grams of green onion section, 1000 grams of cucumber section, 20 grams of chicken essence, 15 grams of monosodium glutamate (MSG), 200 grams of soy sauce, 50 grams of soy sauce, 2 bottles of vinegar, 200 grams of Meiji-Fresh, 100 grams of salt. Grams, 5000 grams of water.

Method:

Pour all the above raw materials into the soup can, boil over high heat and turn to low heat to simmer for 15 minutes, remove from the fire to cool down and filter off the dregs of the material to be obtained.

Note: In this sour soup dishes, according to the requirements of diners to add the appropriate amount of vinegar and salt, but also according to the need to add sesame oil, red oil and so on.

Example: Crisp tips in sour soup

Preparation: Tear off the tender tips of the Buddha's hand melon, leaves, and then cut into segments, and then into a pot of boiling water, after boiling for a while and then fish out of the casting cool, when the plate into the sour soup and sprinkled with millet chili pepper, and then finally dripping a little sesame oil into the dish.

Hongfan Sour Soup

The sour flavor of this sour soup is more natural, and the example of the dish is represented by tomato fish. Some chefs also add Thai-style spicy chicken sauce seasoning during the production process, in order to make its flavor thick

Ingredients: 2000g tomato, 350g tomato sauce, 150g spicy chicken sauce, 150g big red zhe vinegar, 100g ginger, 5000g fresh soup, 250g chicken oil, 100g salad oil.

Method:

1. Put the tomatoes in a pot of boiling water, after scalding, out of the pot to tear off the skin, and then cut into small dices to be used.

Description: This soup is red in color, sour and mellow, suitable for cooking fish dishes and beef tenderloin. The production must be added to the fresh soup, otherwise the flavor is bland; and vinegar is appropriate to use the big red Zhejiang vinegar. Because of this sour soup cooked into a dish, are generally even soup with juice to eat together, so in the frying with oil should not be more.

Example: Tomato yellow sardines

Preparation:

1. The clean yellow sardines cut into thin slices, the code flavor sizing, and then into the flavored fresh soup pot boiled through the fish out.

2. Pot into the appropriate amount of sour soup boiling, under the fish and salt, MSG, chicken and sugar seasoning, small fire about 1 minute to cook the pot into the dish.

Dumplings in Sour Soup

There is a traditional way of eating dumplings in Guanzhong, Shaanxi, with sour soup and hot pepper in the bowl. Check out this recipe below, it's perfect for when you're eating dumplings at home.

Ingredients: flour (white), chives, meat, chopped scallions, ginger, sesame oil, salt, monosodium glutamate, pepper, thirteen spices, shrimp, cilantro, seaweed, balsamic vinegar, soy sauce, chili oil, chicken essence.

Practice: 1, first of all, and the noodles, the noodles should be two or three hours early and good, so that the dumplings out of the package is strong. According to the ratio of one kilogram of flour to 1,200 grams of water to the noodle, of course, it depends on the flour, in any case, the noodle is not easy to be too hard. The best way to do this is to knead the dough three times or more, until it feels smooth and soft to the touch.

2, followed by the mixing of filling, leek meat dumplings as an example, the rest is similar. Stirred meat and leeks according to the ratio of 1:1 with an egg, green onions, ginger, sesame oil, in the addition of about 50 grams of soup, can also be used in the same amount of water instead. Then add salt, monosodium glutamate, pepper, thirteen spices. Stir in the same direction [the direction can not be reversed] until the filling to absorb the water can be.

3, under the dumplings, not much to say, which you certainly do not have a problem, to tell you a jargon ---- cover the pot cooked stuffing, uncovering the pot cooked skin.

4, the last item tells you to make sour soup, which is very delicate. Shaanxi sour soup production must be shrimp, cilantro, green onions, seaweed. Half a catty of dumplings, for example, salt more than ten grams, a little monosodium glutamate, balsamic vinegar [must use balsamic vinegar, which is very critical, otherwise it will change the flavor] 15 grams, a little soy sauce, 20 grams of chili oil, a little chicken, into the shrimp skin, cilantro, green onions, nori blended into the base of the dumplings with dumplings, the soup is washed away and fished into the dumplings can be. A bowl of fragrant dumplings in front of you.

Sour noodle soup

Noodle lovers will not let go of this simple and delicious food. If you don't like the hassle, you can have a bowl of this, and it's good for digestion and appetizing.

Practice: 1, scallion, ginger, garlic, pepper, oil sixty percent hot when the pot, light explosion, a moment of flavor, add vinegar, according to taste quantitative, stir fry three, to be the oil temperature rises to ninety percent, add water (broth is better) in moderation, salt a number of pots and pans, after the release of a little monosodium glutamate, stirring, turn off the fire;

2, sour soup out of the pot; 3, and then the following, the clear soup to cook; 4, after the noodles are cooked. Fish out, pour the sour soup, add a little red oil, finished.

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