After the winter solstice, according to the folk algorithm of "counting nine days on the winter solstice", the days are considered to be "counting nine days", until the counting of nine hundred and eighty-one days is completed, and the cold and long winter can be over. Now it belongs to the nineteenth day, just entered the number nine cold days, the next month or so, the temperature will be lower and lower day by day, the weather will be colder and colder, which is a big test for everyone.
If you want to survive the cold winter healthily and comfortably, you must do a good job of keeping warm from the cold, and at the same time, you must work your diet and drink more warm and nutritious soup. Every year after entering the ninth year, my family often drinks this hot and sour belly soup, with tripe as the main ingredient, and fungus, enoki mushroom and other auxiliary materials, these are particularly nutritious ingredients, which not only enhance the taste of hot and sour soup but also rich in nutrition, can well replenish nutrition and energy for the body.
At the same time, the seasoning of the hot and sour belly soup also adds shredded ginger, shredded green onions, pepper and vinegar, etc., which are very suitable for winter cold. The benefits of this bowl of hot and sour soup in winter are really countless, in general, it is to nourish the stomach, drive away the cold, and the taste is very good.
Hot and sour belly soup
Ingredients: cooked tripe, enoki mushrooms, fungus, carrots, green onions, coriander, ginger, salt, vinegar, pepper and starch.
1. Wash the hairy belly and cut it into thin strips, wash and cut the small half carrot into thin strips, cut a section of green onion white into thin strips, soak the black fungus in advance, wash and shred it, wash and cut the coriander, put a frozen tomato in hot water for 30 seconds and take it out, tear off the skin and chop it, wash and remove the root of the enoki mushroom and cut it in half.
2. Add an appropriate amount of water to the pot, add shredded hairy tripe, ginger slices and green onion slices, boil for 30 seconds on high heat, remove them, and pick out the ginger slices and green onion slices.
3. Add a small amount of oil to the wok, add star anise, green onions, ginger slices, dried chili peppers and peppercorns after the oil is hot, pour in about 2 spoons of vinegar after stir-frying the fragrance, and bring out the vinegar fragrance, which can make the vinegar more mellow and soft, and make the hot and sour soup taste more flavorful.
4. Pour in an appropriate amount of hot water, use a strainer to remove the residue and throw it away.
5. Pour in shredded ginger, shredded green onion and chopped tomatoes, cook for about 5 minutes, add tomatoes to add color and flavor to the hot and sour soup.
6. Add hairy tripe, shredded carrots, shredded fungus and enoki mushrooms and cook for 1 minute.
7. Pour in an appropriate amount of water starch, stir well and boil to your favorite viscosity, add an appropriate amount of salt and pepper, sprinkle with coriander and get out of the pot.
- Lao Jing said -
This soup uses frozen tomatoes, which can be easily cooked without frying, if you use fresh tomatoes, it is recommended to fry the tomatoes slightly in advance to get out of the sauce before using, which is one more step than frozen tomatoes.
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