In the Sichuan people's home-cooked diet, soup dishes will be very rich and simple. Especially in the daily diet of ordinary families, sometimes only a simple soup may be liquid in a meal, which is both a dish and a drink. The soup is very comfortable to drink, can clear the mouth, moisten the throat, and complement each other with "dry" rice and "dry" dishes.
When Xiaobian travels in Guangdong on business, he usually drinks soup first and then eats, which is used for appetizers, and the soup of Cantonese people is very rich and the preparation time is also very long. In the daily life of sichuan people's families, it is usually to eat first and drink soup, and the soup is also very light, at most with a dip in water. But such a simple soup is wonderful. Let a table of home-cooked dishes achieve overall harmony, with a refreshing and soothing flavor to balance those heavy oil and spicy dishes. Maybe this kind of soup is the taste of Sichuan people!
Therefore, Xiaobian sorted out some of the simplest home-cooked soups in the Sichuan family in memory to entertain everyone. Let this cooling autumn no longer be cold, I hope that everyone can feel a warm home temperature in the article of the editor!
Mash ball soup
The first home-cooked soup, why did Xiaobian choose this dessert? In fact, the reason is very simple: if everyone goes to Sichuan people's homes during the New Year, Sichuan people will shout at you before or after meals, or even not at the time of meals, "Drink bowls of mashed water!" The strong friendship of relatives and friends seems to be highlighted in this sweet soup, which is very festive.
The method is also very simple, the water boils, first boil the dumplings, some of the dumplings do not matter if there is no filling, after boiling, then add mash, and so on after boiling again, add sugar or brown sugar, beat an egg flower, anyway, casually. Everyone will not mind, such a soup, sweet and warm, full of family feeling, and festive sweetness. Therefore, Xiaobian put it in the first place.
Rice soup boiled with greens
In the countryside of Sichuan, when making koshi rice, there is a rice soup made of boiled rice water, which can be drunk when eating, or used as a soup base for simple soup dishes. Rice soup boiled greens, rice fragrant, vegetable fragrant, each fragrant, the two and together, complement each other.
Xiaobian has drunk rice soup in Sichuan to cook greens, some with pea tips, and some with many other vegetables. You can use any dish you want, add one or many at the same time, such as spinach, cabbage or pumpkin. Drinking makes people feel comfortable, but also pins on the nostalgia for the simplicity and frugality of farm dishes. It can also be said that green pollution-free, is a good soup for modern people to wash their hearts, anyway, simple and simple, as long as everyone likes it.
Side dish soup with dipping water
In the Sichuan people's home cooking, there is often a vegetable soup, that is, boil some green leafy vegetables with water, serve them together, and then accompany a spicy dipping water. Before eating vegetables, dip in the red oil and soy sauce in the bowl, and then drink a mouthful of soup, the soup color is slightly green like qiong pulp jade liquid, the taste is slightly sweet, making people happy.
Vegetables can be changed according to preferences, such as spinach, broccoli, beans and so on. Dipping in water is also optional. If the dishes in today's family banquet are very rich, many people are also satisfied with the soup and dishes that are not seasoned, after all, the dishes are too rich, and it is delicious to use vegetable soup to dissolve.
Boiled pumpkin soup
This dish is very simple, saying that it is "soup" is also a bit exaggerated, in fact, it is a pumpkin block cooked in water, neither oil nor seasoning, but the taste is really good. When it comes to highlighting the true flavor of pumpkin, this dish is a well-deserved representative. The faint sweetness and silkiness of pumpkins add a lot of color to the soup.
Imagine that when you eat dishes such as spicy and spicy mapo tofu and kung pao chicken, eating such a dish is really calming, clearing your mouth and throat, which not only satisfies the joy of the mouth and stomach, but also achieves a nutritional balance. And it can't be simpler to make.
Tomato egg flower soup
Even if the busy modern life now makes many people not cook, they will still make a simple tomato egg flower soup, don't tell xiaobian such a simple soup will not be Oh. It doesn't matter, Xiaobian will teach you the secret of making tomato egg flower soup.
In the 1980s, there was a popular "Popular Sichuan Cuisine". The inside is made like this: "2 eggs are scattered in a small bowl, 2 large tomatoes (300 to 400 grams) are slightly blanched in boiling water, let cool slightly, tear off the skin, and cut into diced tomatoes." Combine 21/2 tbsp potato mustard and 6 tbsp cold water in a small bowl to form mustard powder. Pour 2 tbsp lard or cooking oil in a pan, heat over high heat, then add 2 tsp minced garlic and stir-fry quickly to bring out the aroma. Add 1 liter of fresh broth and bring to a boil, add salt to taste. Stir well, slowly add to the pan and stir as you add to give the soup a creamy consistency. Add the tomatoes and cook thoroughly. Turn off the heat and slowly add the egg mixture, turning the small bowl around the edge of the pot to distribute the egg mixture evenly. When the egg mixture turns into crushed egg flowers, stir slightly and pour into the soup bowl. "Such a delicious bowl of popular tomato egg flower soup, it's OK!
Pea tip tofu soup
Xiaobian lived in the north when he was a child, when the northerners only ate peas, the pea tips in the vegetable market, no one wanted at all, Xiaobian's mother often picked them up in the vegetable market to make a delicious pea tip tofu soup. Unfortunately, no matter which city it is now, pea tips are more expensive side dishes.
This is a very typical home-cooked soup dish, which must be made light and refreshing to be delicious. Bring the soup to a boil and season with salt and white pepper noodles. Add the drained tofu and cook for a few minutes to taste, then add the peas and blanch it, it is very simple. Remember, how tofu is cooked is not afraid, the key is the pea tip, do not burn old, otherwise there will be no fragrance. This soup is perfect for clearing your mouth and throat after eating spicy dishes.
Pea pork liver soup
Next to most of the tofu stalls in The Sichuan market, you will see peas selling peas, which can provide a base for soup dishes. Xiaobian in a friend's home in Chongqing, ate a pea pork liver soup, very refreshing and warm.
Pea pork liver soup is fishy, as long as you put more ginger shreds, it is particularly delicious, when doing need to pay attention to a problem is: be sure to boil the peas soft and then put the pork liver, so that the taste is more special. Worried about the taste of pork liver, you can use cooking wine and salt to marinate in advance and then put the soup pot, pork liver can be cooked through, in the middle of the way in addition to salt other than other do not need to add, only after the pot drizzle a circle of sesame oil and soy sauce on the bar is very good.
Sauerkraut vermicelli soup
Sichuan people like to pickle kimchi, sauerkraut. Therefore, when making soup at home, it is inevitable that these materials will be used to make soup. Sour powder vermicelli soup, should be a very casual home-style version, the advanced version is useful to shredded chicken, or shredded meat, and then a little more advanced, add fat beef.
This soup is extremely simple and particularly delicious and appetizing. With the addition of sauerkraut, the soup has a light jasper appearance and a slightly refreshing taste. Ginger, garlic, pepper stew pot after the incense, put in the cut sauerkraut, add water into the soup, after the soup into the vermicelli cooked on it, the only thing to remember is, in advance put the fine vermicelli into hot water soaked for 30 minutes, and then put into the soup (you can also use chicken shredded, pork shredded, fat beef instead), otherwise the vermicelli is not easy to cook.
Spicy and sour tofu soup
Bean blossoms in Sichuan, do not be too common, almost every city in Sichuan can see the figure of bean blossoms. If you can drink a bowl of authentic sour and spicy bean flower soup in an ordinary Sichuan family, then the man of this family must be a well-trained rake ear. This soup, seemingly simple, but the balance between sour and spicy should be very accurate, in order to make the sour spicy, spicy bring out the sweetness of the bean blossom.
This soup is very delicious and allows you to lick your lips as much as you like. The soup is filled with chili peppers and vinegar, which is very refreshing. The sour and spicy bean flower soup in Sichuan cuisine will add fried soybeans and small sprouts, squeezed vegetables and the like, looking at the picture red, in fact, it is not spicy at all.
Homemade ball soup
When I was a child, my favorite thing was my Sichuan mother's ball soup. Warm the stomach and warm the heart, that is, the balls are served with a variety of ready-made vegetables. It can be paired with many dishes, or it can be served with a bowl of rice for a simple meal, perhaps with a small dish of kimchi.
The key to the production of this soup is the balls, otherwise the balls will fall apart as soon as they are boiled and cannot be formed. People who are too lazy to chop the stuffing can directly buy the current meat filling, put the meat filling into the basin, add the right amount of salt and five-spice powder to it, and then in one direction, stir evenly, and then add the flavor is very fresh, colored, and finally beat an egg white and the right amount of peanut oil, stir evenly. Stir until the minced meat can stand directly on it. When cooking soup, you can put salt first, so that the meat filling will not fall apart, and then you can cook the balls, and the foam of the balls will come out on the side. Finally, with some vegetables, the delicious ball soup was born so simply.
Even pot soup
Unconsciously, I wrote 10 simple home-cooked soups. So finally write another soup, the laziest soup of Sichuan people. Lian Pot Soup, as the name suggests, is the soup that is served together with the pot. According to legend, the soup was originally used in shabu-shabu water, in the early years of the material is extremely difficult, fried back to the pot meat and other meat dishes of the pot, because of the reluctance to the pot of oil, add some water, white radish slices and salt, made into a soup dish, with the eating as cooked, with eating with the addition, so called even pot soup.
This is a classic local soup dish that is usually served at the end of a meal, so the taste is very light. When tasting, use chopsticks to fish out the tender slices of pork and slippery radish, and dip them in water to eat. Finally, drink the refreshing soup, you can use the soup spoon, you can also drink directly with the rice bowl. It's delicious and the recipe is very simple.
In most Chinese dinner tables, soup is a very important role; Chinese food culture attaches far more importance to soup than in the West. The emphasis on soup in the Sichuan people's diet is also very classic, after all, the complexity of the "boiling water cabbage" clear soup in Sichuan cuisine is difficult for many chefs. Therefore, do not think that these simple home-cooked soups written in small ways will have a sense of contempt for the soup dishes of Sichuan cuisine. It is only because the Sichuan people can be simple because of the ugliness, using simple ingredients, to make an incomparably refreshing taste, which is lao Tzu said the "road to simplicity" principle!
Friends, do you still know about the Simple Home-Cooked Soups that Sichuanese make? Leave a comment in the discussion board.
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