Sometimes I want to eat boiled vegetables, not really to lose weight, but because it's really convenient. Especially in autumn and winter, salads are not to be touched. What is most needed at this time is a bag of seasoning that can be boiled with water. It takes no more than 5 minutes from cutting the package to putting in the ingredients, and the cooking process is extremely smooth!
One bag at a time is not wasted, and you can put whatever you have in the refrigerator: cabbage, tofu, enoki mushrooms, shrimp slippery, luncheon meat, beef balls, fish roe lucky bags... I really like this one-pot end, which is fast enough and doesn't need to be budget-conscious.
Perfect for one person or a simple weekday dinner for two. When you're lazy and hungry, you just need to enjoy the sound of "cooing" for a while, and the hot fufu is really ironing.
After some user research, the product manager really discovered the benefits of sachets of seasoning. In this way, the heart-warming prototype of Guizhou sour soup fish in the restaurant has been condensed into the best match for lazy boiled dishes.
◎ Food-grade aluminum foil packaging, only one small bag at a time, easy to store without waste.
◎Based on the development of local flavor in Guizhou, add soul wood ginger oil, remove the smell and enhance the flavor!
◎ The oil content is very low, and there is no additional white sugar, so you can drink soup without burden.
We cooperated with us to develop Guizhou Red Sour Soup from Sichuan's top compound seasoning factory, and the veteran's favorite sour soup fat beef seasoning also comes from them.
As a supplier of many large chain hot pot restaurants in China, the factory has rich experience in the research and development of soup ingredients, and is a high-tech enterprise in the seasoning industry.
Usually, when ordering soup base in a hot pot restaurant, it starts at 20 yuan, and if there are few people, you are worried about waste. This time, the Guizhou red sour soup in the kitchen won an exclusive discount for tweets, only 16.9 yuan/3 bags (80g/bag, 1-2 servings).
Cooked red sour soup,
From jerky to mellow.
Most of the red sour soups that can be bought online are filled directly after fermentation, that is, raw sour soup. Although it already has a great flavor prototype, it has not yet experienced the baptism of seasoning and oil, and it tastes not only jerky, but also a little choking.
A common method of making raw red sour soup on the Internet
The soup base of the sour soup fish, rice noodles in sour soup or hot pot in sour soup that we eat in offline stores is made from raw sour soup, and the seasoning and stir-frying methods are different for each one.
The flavor type that has been precipitated after countless tests has been standardized and has become a compound seasoning: various flavors of hot pot base, sour soup fat beef seasoning, mapo tofu seasoning, bowl chicken seasoning, sukiyaki sauce, etc., are the saviors of many "seasoning bitter hands" at present!
Not only is it difficult to find all the ingredients, but even if you do, it is difficult to truly reproduce the taste of the restaurant. So this time, we also brought a complete solution:
You don't need to buy 1 liter of raw sour soup at a time: if you can't use it up, you can only put it in the refrigerator and wait for it to deteriorate!
There is no need to stir-fry and season again: whether it tastes good or not depends on blind guessing! Whether you are at home or in the office, or even outdoors, opening the bag, adding water, and a goo, it is the taste of happiness.
Don't eat acid for three days,
Walking and hopping.
There is a famous saying in Guizhou: If you don't eat acid for three days, you will walk and jump. As a famous place for loving acid, the signature dish is inevitably inseparable from "sour".
The spicy chili pepper, the sourness of the tomato, the unique lemon fragrance of the ginger oil, and the rich aroma of 9 kinds of spices (star anise, cinnamon, grass fruit, cardamom, cumin, bay leaf, cloves, sand kernels, and kaempfera). This is the unique red sour soup from southeast Guizhou.
During the R&D process, we compared the current red and sour soup seasonings on the market, some of which only focused on taste stimulation and tasted "additive", while others were sweet and sour.
The product manager and the R&D team tested it for 4 months, starting from the dimensions of acidity, sugar content, and oil content, adjusting and proofing again and again, before they came up with such a bag: Guizhou red sour soup base with very low oil content and no additional white sugar developed based on the flavor of Kaili's local red sour soup.
Everyone may have had this experience: they want to take a sip of soup, but they find that all they catch are oil flowers, and they can't get out of their mouths at all. This version of the red sour soup can be relieved, there is no trace of excess oil when poured out of the bag, and it is refreshing and burden-free after cooking into soup.
This version of the adjusted Guizhou red sour soup may not be as stimulating and sour as the local Guizhou, but it is also "very flavorful". Small packages also have a great degree of freedom, if you like light, put a bag, like a rich one, add another bag.
Chefs who have tasted it say, "It's as delicious as what we eat at the restaurant, and it's a must-have with prawns!"
Soul Strike Wood Ginger!
The polarization of the evaluation of wood ginger oil is so serious that it is comparable to the root of the ear.
木姜子别名山苍子、山鸡椒、山pepper椒、澄eggplant、wild pepper、赛樟樑
But in fact, the taste of wood ginger after entering the dish is neither the numb of rattan pepper nor the spicy of chili pepper, but more prominent is the taste of citral brought by lemongrass commonly used in tom yum gong.
Intense lemon aromas, with a hint of spice and even a hint of woodiness. Not only can it remove the smell and improve the freshness, but also make the flavor level richer. It is an ingredient that Guizhou people must not lack when eating red sour soup.
A product test in the kitchen
We have adjusted the proportion of wood ginger oil and added it directly to this bag of base ingredients. During the test, the fragrance of tomatoes, peppers, and wood ginger filled the entire kitchen with water vapor, and the friends sitting at the workstations were not calm.
Sour soup boils everything,
Grab it when you get it.
The most intimate thing about a bag of red sour soup that has been fried is to add water and boil it. Whether it's noodles, hot pot, fish fillets, or simple hot and sour soup, it's all in control.
10 minutes of fish fillet in sour soup
TIP: The dilution ratio with water can be freely adjusted according to personal taste
○Prepare 350g of fish fillet and 50g of enoki mushrooms and blanch them and remove them for later use
○Pour 80g of red sour soup and 400ml of water into a pot, bring to a boil, add the ingredients, cook and serve
○ Sprinkle leek leaves to garnish after cooking
Lazy rice noodles come out in one pot
🎉
! Come on with some good taste!
Guizhou red sour soup in the lower kitchen 80g/bag
¥16.9/3 bags
¥28.9/6 bags
Production date: March 2024
Storage conditions and shelf life: 360 days at room temperature
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