Not Authentic Beef with Sour Soup

Name: Not Authentic Beef with Sour Soup
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 180g Beef Roll; 1 small handful Enoki mushroom; 1 small packet potato powder; 1/5 onion; 2 pieces Shallots; 3 slices Sliced ginger; 5 cloves garlic; 1~3 Dried red pepper; 1 tsp salt; 1 tsp Sugar; 1~2 tablespoons Yellow Lantern Chili Sauce; 1 tablespoon White vinegar

by Eyebrow

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Beef in sour soup should be considered Sichuan cuisine, right? It's hot and sour appetizer, it's so delicious that there is no leftovers in the soup. It's just that for those of us who have to put some sugar in all kinds of dishes, authentic Sichuan food is too spicy! But what can I do if I can't resist the temptation of delicious food? Improve it, let’s have an unauthentic beef with sour soup!

Not Authentic Beef with Sour Soup

1. Cut off the roots of enoki mushrooms, wash and tear them into small flowers, and blanch them after boiling.

Not Authentic Beef with Sour Soup recipe

2. Pick up the enoki mushrooms when they are cooked and spread on the bottom of the bowl.

3. The beef rolls are heated until the water is boiled until they change color. Take another bowl and set aside. Don't discard the water for blanching beef.

4. Finely chop the onion, shallots, ginger, and garlic, dice the dried red pepper, and prepare all the seasonings.

5. Start the frying pan with a little more oil, add the onion, ginger, garlic and other accessories to the pan and fry the flavor, be careful not to fry, especially the dried red pepper.

6. Add yellow lantern chili sauce and sauté slightly.

7. Add enough water, if there is stock, add stock.

8. Add salt, sugar, and white vinegar, cover and boil.

9. Add the potato flour to a boil, scoop it up, and put it in a bowl with enoki mushrooms.

10. Add the beef rolls and boil, add the soup to a bowl of potato flour and enoki mushrooms, sprinkle with chopped green onions. Because I don't like it to be too oily, I didn't add hot oil.

11. The soup is golden in color, hot and sour and delicious, but not too spicy. It's an appetizing meal.

Tips:
1 Yellow lantern chili is the key to the golden color of this dish, but it is too spicy. We don't eat too much spicy so we can put less, and if we like spicy, we can put more.
2 I have read a recipe and said that it is to make the soup look more golden. You can put some pumpkin puree into the soup.
3 Don't boil the enoki mushrooms for a long time. You can pick them up when the water is boiled. If possible, you can put them in ice and boiled water for a while.
4 The fat beef rolls are blanched first to remove the blood and smell. At the same time, they are blanched until they are half-cooked, and then put in the soup and boil for consumption.