Homemade hot and sour soup
Overview
The weather in spring has a large temperature difference between morning and evening. Drinking a little hot and sour soup can warm up the body and drive away the cold and moisture in the body. In spring, you need to nourish the liver, as acid enters the liver. The liver belongs to the wood, which is called straight and straight, and has two genders. The so-called song means to seek perfection through humiliation. Therefore, the liver has the function of storing blood. It's just to let things go and keep the road clear. Sour is responsible for astringency. Eating sour food encourages the liver's curvature, while the pungent taste will cause the liver to relax and reflect the liver's straightness. Therefore, healthy people are suitable to eat spicy food in spring to relax the liver, and hot and sour soup can be spicier.
Tags
Ingredients
Steps
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Prepare the ingredients: wash and cut the enoki mushrooms into sections, peel off the skin of the carrots and shred them, peel off the skins of the bamboo shoots and blanch them in shreds, wash the coriander, add 20 grams of water to the starch and mix it into starch water for later use.
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Pour 10 ml of olive oil into the pot.
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Add shredded carrots.
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Stir-fry for 1 minute so that the body can better absorb vitamin A.
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Pour in the enoki mushroom segments.
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Stir-fry evenly.
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Pour in the blanched shredded bamboo shoots.
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Stir-fry until the ingredients become soft and then add 600 ml of water.
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Add 15 grams of green onions and June fragrant chili sauce.
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Bring to a boil, then turn to low heat and simmer for 5 minutes.
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Pour 15 ml of June fresh 12 g of lightly salted matsutake soy sauce.
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Pour in 30 ml of Flavored Rice Vinegar.
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Pour in starch water to thicken.
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Sprinkle the coriander segments and bring to a boil then turn off the heat.
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Hot and sour soup that strengthens the spleen and stomach.
