Braised sour soup
Overview
A generation of Manchus from Liaoning in Northeast China like to eat sour soup. When I was a child, my grandmother often ground corn slag into powder, fermented it, and soaked it in water. After a week, the soup can be cooked with a soup set. This is a technical job, and I couldn't make it today. But the meaning is right...you need to become more proficient later...
Tags
Ingredients
Steps
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Make braised noodles before eating them
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Processed and crushed
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Egg pancake
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Add to the pot and stir-fry until cooked... Add soup... Add condiments, etc... Corn starch thickens, take out of the pot and set aside
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Thick and thick
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Crush the fermented corn dough bought online, blanch it in boiling water, mix it into small dough pieces, and blanch it in a hot water pot for 50 seconds. Take it out...and knead it into dough. It feels thin and very smooth...you can add it to the pot...
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Put it in a pot and cook
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Take it out and stir it evenly
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I don’t know how to use the soup set, the shape is not good-looking, but the taste is absolutely authentic
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Pour on the marinade...the mouth is full of sourness, saltiness and freshness...a vegetarian dish that won't make you feel greasy
