Making Traditional Soup "red and White Tofu Hot and Sour Soup"

Name: Making Traditional Soup "red and White Tofu Hot and Sour Soup"
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Tofu strips; 100g Blood tofu; 80g Shredded shiitake mushrooms; 50g Winter bamboo shoots; 50g each egg; 15g Coriander; 5g Soy sauce; 5g Rice wine; 2g salt; 2g Chicken noodles; 20g Balsamic vinegar; 2g White pepper; 2g sesame oil; Some Water starch; Or water 1000ml Bone broth

by Large frying spoon

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

There are two most traditional methods of hot and sour soup, one is the high-end "Sanxian hot and sour soup", and the other is the popular "red and white tofu hot and sour soup."
The "Sanxian Hot and Sour Soup" method is one black, one white, and one red. Black refers to sea cucumber, white refers to cooked chicken, red refers to prawn slices, and then it is matched with egg skin, bamboo shoots, etc. The “red and white tofu hot and sour soup” method is to use tofu strips, pork blood or duck blood strips, shredded shiitake mushrooms, shredded winter bamboo shoots, and chopped coriander.
Pig blood clot or duck blood clot, commonly known as "blood tofu". Eating "blood tofu" is most suitable for people with anemia and iron deficiency. It is said that it can supplement blood, iron and calcium. You can't eat more of this thing. Ordinary people can eat it once a week, but if the amount of soup used is small, it doesn't matter. Chinese medicine also recommends using it as a food tonic material, so it is also a good thing.
Today, I use this red and white tofu to make a traditional "red and white tofu hot and sour soup", the specific method is as follows;"

Making Traditional Soup "red and White Tofu Hot and Sour Soup"

1. Tofu strips, blood tofu, shredded shiitake mushrooms, shredded winter bamboo shoots, one egg, ground coriander, soy sauce, rice wine, salt, chicken powder, balsamic vinegar, white pepper, sesame oil, water starch, water or bone soup.

Making Traditional Soup "red and White Tofu Hot and Sour Soup" recipe

2. When the water in the soup pot is boiled, blanch shredded shiitake mushrooms and winter bamboo shoots first, scald them and remove them for later use.

3. Put a little salt in the pot, add tofu strips and blood tofu strips under boiling water and blanch them. Cook the red and white tofu for 1 minute and remove for use.

4. First prepare the base material in the soup bowl, pour 20 grams of balsamic vinegar, 2 grams of white pepper and 2 grams of sesame oil.

5. Pour clean water into the pot and bring to a boil, pour a little soy sauce, add shredded shiitake mushrooms and bamboo shoots, then pour red and white tofu sticks to a boil.

6. After boiling, add a few drops of rice wine and season with salt and chicken powder.

7. After mixing the taste thoroughly, thicken the starch with water.

8. After the gorgon juice is gelatinized, sprinkle the egg liquid evenly.

9. Then pour it into the soup bowl and stir it evenly with a spoon.

10. Put a little parsley on the table and serve.

Tips:
The characteristics of this soup: golden red color, rich vinegar aroma, salty, fresh and hot, appetizing and warming.

Tips;

1. Either pig blood or duck blood tofu can be used, and it should be fresh and smell-free when buying. For white tofu, it is better to use northern tofu.

2. Blanching the raw materials with boiling water is to remove the peculiar smell, so as to keep the pure taste of the soup. Since blood tofu is used in it, a little rice wine should be used to remove the smell. If blood tofu is not used, it is not necessary to use rice wine.

3. First adjust the bottom material in the soup basin to maintain the acidity of the soup. If you put the vinegar directly into the pot, the acetic acid will volatilize under high temperature and the acidity of the vinegar will be weakened.

4. The intensity of hot and sour taste can be adjusted according to your own preferences. The Sichuan-style hot and sour soup uses chili and chili oil, and this soup is prepared according to the Beijing cuisine and Shandong cuisine. Usually, pepper and balsamic vinegar are used in both places to make the hot and sour soup.