Hot and Sour Soup (homemade Version)
1.
Prepare all ingredients and seasonings
2.
Soak the vermicelli in boiling water, soak it softly (about 20 minutes), cut into sections with kitchen scissors, and set aside
3.
Soak dried shiitake mushrooms in boiling water, soak softly, wash clean, shred and set aside
4.
Wash the cauliflower ~ take the leaves ~ cut into sections ~ set aside
5.
Soak the black fungus in boiling water, soak it softly, wash it, shred it, and set aside
6.
Beef ~ sliced ~ shredded, set aside
7.
Cut the shredded venetian leaves, soak in boiling water, and set aside
8.
The gluten in Wuxi oil is broken up and soaked in boiling water to soften it (if the gluten is not soaked in boiling water, it will easily absorb other flavors when it is burned, which will destroy the original flavor of the gluten)
9.
Wash the enoki mushrooms, remove the roots, cut into sections, and set aside
10.
Fish tofu, sliced, shredded, set aside
11.
Add cooking wine to the egg and stir evenly, set aside (the cooking wine is added to remove the fishy taste)
12.
Wash the garlic, chop and set aside
13.
Put the shredded shutters, bamboo shoots, shiitake mushrooms, black fungus and fish tofu into a clean pot
14.
Add 700 grams of water and bring to a boil
15.
After boiling, add light soy sauce, dark soy sauce and vinegar
16.
When the eggs are added, quickly stir with chopsticks to form a broken egg flower shape
17.
Add the soaked gluten skin
18.
Join fans
19.
Add hot sauce
20.
Add the vegetable leaves and stir
21.
Stir the starch with 60 grams of water and set aside
22.
Add water starch to thicken, stir evenly, turn off the heat when the soup is thick
23.
This is cooked hot and sour soup
24.
Sprinkle beef on it, ready to eat
25.
This is sesame oil, hot sauce, garlic froth, and you can add it as appropriate when you eat it according to your taste.
26.
Appreciation of finished products
27.
Appreciation of finished products
28.
Appreciation of finished products
Tips:
Today’s hot and sour soup is suitable for 2 people. Pour the egg liquid and stir before adding the vermicelli, otherwise, it will easily stick to the vermicelli. The gluten skin must be soaked in water to soften it, or it will destroy the original flavor of the gluten.
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