Sincerely seeking advice on the authentic practice of Guizhou Kaili sour soup

Raw materials:

Steps:

Wash rice and add 1000 ml of water to make porridge and set aside.

2. 50 grams of flour with 100 milliliters of water to disperse, the remaining 400 milliliters of water to boil, pour the flour water into a paste.

3. Prepare a clean, oil-free and water-free bottle or altar (large capacity), filter the porridge, as long as the rice broth, and so the temperature of the rice broth and flour broth down to 50 degrees mixed, the temperature of the two broths down to 30 degrees when sealed. The most important thing is fermentation, the temperature is best between 28-30 degrees Celsius, protected from light and dry, after 7 days of fermentation, open the altar, if the sour flavor is successful, and vice versa! Fermentation process is not easy to open the altar, the container must be free of oil and water, fermentation without adding any condiments. If the fermentation is successful, add young ginger, garlic and tomatoes cut into large pieces and thrown into the altar after sealing, continue to 20 days of fermentation, 20 days after the altar has garlic fermentation flavor and sour aroma that is successful, if there is a rotten smell or rancid taste is a failure!

4. fermented sour soup 200 ml plus fermented garlic, tomatoes and ginger plus 100 grams of fermented bad chili pepper into the sour flavor of the authentic Kerry sour soup. 300 grams of red sour soup can be boiled fish, meat, etc. about 3 pounds! For one time use! Each time out of the sour soup shall not exceed 50% of the original sour soup, after using the sour soup must be maintained, boiled rice soup cooled to 50 degrees to join the original sour soup, because the sour soup lactobacilli plus more than 50 degrees of rice soup will kill lactobacilli so that the soup can not continue to use! Guizhou sour soup fermented sour, soup with rich texture, especially appetizing!

The efficacy of sour soup

According to scientific testing: sour soup contains a variety of vitamins, there are 8 kinds of essential amino acids and rich in proteins, has a thirst, appetite and spleen function.

Guandongnan Autonomous Prefecture, there is a famous saying called "three days do not eat acid, walking to play fishing leap (sound lào cuān, dialect, meaning walking unsteady, east to west down)". Sour soup dishes, in all counties and cities of Qiandongnan Autonomous Prefecture, various ethnic groups are very popular, especially in Kaili City, the most typical, so the outside world collectively referred to as Kaili sour soup fish. In fact, the sour soup for making sour soup hot pot is divided into two categories: white sour soup of Miao nationality and red sour soup of Dong nationality. It has now developed into a series of sour soup diets (such as chicken in sour soup, duck in sour soup, dog in sour soup, lamb in sour soup, beef in sour soup, big fish head in sour soup, pig's foot in sour soup, large intestine in sour soup, pork ribs in sour soup, snail in sour soup, etc.).

Tomato nutrition

Tomato fruit is rich in nutrients, with a special flavor. It can be eaten raw, boiled, processed into tomato sauce, juice or whole fruit canned.

The edible part of the tomato is the juicy berry. It is extremely varied, according to the shape of the fruit can be divided into round, oblate, oblong, pointed round; according to the color of the skin, there are large red, pink, orange and yellow.

Red tomatoes, fruit color red, generally slightly compressed round spherical, umbilical small, thick flesh, taste sand sweet, juicy and refreshing, good flavor, raw food, cooked food can be, but also can be processed into tomato paste, tomato juice; Pink tomatoes, fruit pink, nearly round spherical, umbilical small, smooth, taste sweet and sour moderately good quality, yellow tomatoes, orange fruit, large fruit, globular, thick flesh, flesh and surface and sand, raw food taste The yellow tomato, fruit orange yellow fruit large, spherical, flesh thick, flesh and surface and sand, raw taste, light, should be cooked.

Tomato quality requirements: the general fruit shape circumference, no cracks, no insect bites, moderately ripe, sweet and sour taste, meat fat, ventricular small. It is desirable to choose moderately ripe tomatoes, not only good taste, but also high nutritional value.

According to nutritionists, each person consumes 50 grams of tomatoes per day - 100 grams of fresh tomatoes to meet the body's need for several vitamins and minerals. Tomatoes contain "lycopene", inhibit the role of bacteria; containing malic acid, citric acid and sugar, has the function of digestion. Tomatoes are rich in nutrients, but also has a variety of functions is known as the magical fruit of the dish. Tomatoes within the malic acid and citric acid and other organic acids, and increase the acidity of gastric juice, help digestion, adjust the role of gastrointestinal function. Tomatoes contain fruit acids, can reduce cholesterol levels, very beneficial to hyperlipidemia. Tomatoes are rich in vitamin A, vitamin C, vitamin B1, vitamin B2 and carotene and calcium, phosphorus, potassium, magnesium, iron, zinc, copper and iodine and other elements, but also contains proteins, sugars, organic acids, fiber.

References

Kairi Sour Soup, Guizhou_Baidu Encyclopedia