Hot and Sour Soup
1.
First, wash the prepared ingredients and change the knife for later use.
2.
For the multi-function pot, choose a deep-boiled pot, pour a spoonful of corn oil, pour a part of chopped green onion, and stir fry.
3.
Then add enoki mushrooms and sausage, and stir-fry gently twice.
4.
Then pour 2 bowls of water.
5.
Pour the tofu and fungus into the pot and bring to a boil over high heat.
6.
Turn to low heat, add 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 4 tablespoons of rice vinegar, and mix gently.
7.
Then pour in water starch, the amount of starch can be adjusted according to the thickness of the soup that you like.
8.
When the soup boils again, slowly pour in the egg mixture.
9.
Finally, add appropriate white pepper, simmer for about a minute on low heat, sprinkle with the remaining green onion, and our hot and sour soup is complete.
Tips:
1. Add the egg liquid after adding starch, the effect of egg flower is better.
2. Regarding thickening, add a spoonful of starch for thicker soups, and less for thicker soups. The same goes for vinegar and pepper.
3. The side dishes in the soup are not absolute, you can adjust them according to your taste.
4. This recipe is for four bowls (4 inches). It is quick to start, and it is a must-have good soup at home in winter.
