Hot and Sour Soup
1.
One piece of tofu, cut into shreds (the tofu must be harder, such as northern tofu, brine tofu, etc., don’t need to cut too finely, the chopsticks are thick enough)
2.
Dried shiitake mushrooms and fungus are soaked and cut into silk (again, add cold water and microwave to high heat and soak them in two minutes, which is much faster. I still have some dried mushrooms at home, and throw them in together.)
3.
Wash the enoki mushrooms and coriander, mince the coriander, and shred the ham (this is not the kind of one dollar a piece, it is the kind of starch-free sausage.)
4.
Boil water: boil water in a pot, add tofu, enoki mushrooms, soaked and cut dried foods in sequence, boil the same, and remove them for later use. (The tofu should be cooked in the same way, and the tofu should be dipped in cold water and cooked a little longer)
5.
Add two teaspoons of white pepper to the pot (you can add more if you like heavy taste)
6.
Add 3 tablespoons of old vinegar and half a tablespoon of sesame oil
7.
Add two large bowls of cold water to the pot, cover and start to cook. (Step 4 and steps 5, 6, and 7 can be performed at the same time, saving time.)
8.
After the water is boiled, add half a tablespoon of soy sauce and a teaspoon of chicken powder to taste, then add ham sausage and various ingredients. Cover and cook.
9.
Add a small amount of cold water to dry starch to make water starch, and the eggs are broken into egg liquid. After the soup in the pot is boiling, add water starch in portions to adjust the consistency to personal preference. Boil to a full boil and add the beaten egg liquid. (I don’t add much water starch because there are a lot of side dishes in it.)
10.
The eggs are ready to set, and after serving, sprinkle with coriander.
