Hot and sour soup (home-style version)

Overview

The earliest hot and sour soup originated during the Warring States Period. It is found in Henan, Hebei, Sichuan, Northeast, Shandong and most of the south of my country. However, the cooking methods and ingredients vary from place to place, but the overall taste is basically the same, both hot and sour. The hot and sour soup tastes warm when you drink it. It is appetizing and heart-warming when you swallow it. It has such a refreshing feeling that goes straight to your forehead... Today’s ingredients are cooked into a home-cooked hot and sour soup with a unique flavor

Tags

• soup
• balsamic vinegar
• beef
• black fungus
• cauliflower leaves
• cold water for diluting starch
• cold water for making soup
• cooking wine
• dried shiitake mushrooms
• egg
• enoki mushroom
• fish tofu
• fresh water bamboo shoots
• garlic powder
• hot sauce
• light soy sauce
• louvre
• old soy sauce
• starch
• wuxi oil gluten
• fans
• salt
• sesame oil

Ingredients

Steps

1. 1 Prepare all ingredients and seasonings

   

2. 2 Soak the vermicelli in boiling water until soft (about 20 minutes). Use kitchen scissors to cut into sections and set aside

   

3. 3 Soak dried shiitake mushrooms in boiling water until soft, wash and cut into shreds and set aside

   

4. 4 Wash the cauliflower, take the leaves, cut into sections, and set aside

   

5. 5 Soak black fungus in boiling water until soft, wash, cut into shreds and set aside

   

6. 6 Beef ~ sliced ~ shredded, set aside

   

7. 7 Cut the shredded louvers, soak them in boiling water until soft and set aside

   

8. 8 Crush the Wuxi oil gluten and soak it in boiling water until soft (if the gluten is not soaked in boiling water, it will easily absorb other flavors when burned, which will destroy the original flavor of the gluten)

   

9. 9 Wash the enoki mushrooms, remove the roots, cut into sections, and set aside

   

10. 10 Fish tofu, sliced, shredded, set aside

    

11. 11 Add cooking wine to the eggs and stir evenly, set aside (adding cooking wine is to remove the fishy smell)

    

12. 12 Wash the garlic, mince it and set aside

    

13. 13 Put shredded louvers, bamboo shoots, mushrooms, black fungus and fish tofu into a clean pot

    

14. 14 Add 700 grams of water and bring to a boil

    

15. 15 After boiling, add light soy sauce, dark soy sauce and vinegar

    

16. 16 When the eggs are added, stir quickly with chopsticks until they resemble broken egg flakes

    

17. 17 Add soaked gluten skin

    

18. 18 Join fans

    

19. 19 Add hot sauce

    

20. 20 Add the vegetable leaves and stir

    

21. 21 Add 60 grams of water to starch, mix well and set aside

    

22. 22 Add water starch to thicken the gravy, stir evenly, turn off the heat when you see the soup thickens

    

23. 23 This is the cooked hot and sour soup

    

24. 24 Sprinkle with beef and it’s ready to eat

    

25. 25 This is sesame oil, hot sauce, and garlic powder. You can add it as appropriate according to your personal taste when eating.

    

26. 26 Appreciation of the finished product

    

27. 27 Appreciation of the finished product

    

28. 28 Appreciation of the finished product