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1. Sour and spicy soup is a traditional Sichuan cuisine snack, which belongs to Sichuan cuisine or Hunan cuisine.
2, today Lao Liu will come to share the "sour and spicy soup" method, like friends can collect first, have time to try it themselves.
3. The following begins to introduce the required ingredients:
Tender tofu, black fungus, shiitake mushrooms, square legs, balsamic vinegar, white pepper, chili oil, light soy sauce, soy sauce
4, first cut the tofu into tofu shreds, and then cut the soaked fungus into strips, wash the mushrooms to cut the mushroom strips, cut the square legs, and beat the two eggs for later. Blanch the shredded tofu, shiitake mushrooms, and wood ear shreds together in a pot, and then add a little salt to remove the bean smell of the tofu
5, after boiling, fish out to cool and set aside, put cold water into the pot and boil over high heat, put balsamic vinegar in the basin, put it directly in the basin because the balsamic vinegar is easy to volatilize, and then add pepper. When the pot is boiled, add all the ingredients of the blanched water, add the square leg shreds, bring to a boil, drizzle with soy sauce, a little soy sauce to color, add a little salt
6, pour a little chicken juice to increase the flavor, pour into the water starch to add, put in the beaten egg liquid, egg liquid must be put last, otherwise the egg liquid can not be dispersed, and then pour the burned sour and spicy soup into the basin, and then drop a few drops of chili oil, sesame oil to increase the fragrance, stir evenly, put on the coriander garnish, you can eat
7. Sour and spicy soup has the effect of strengthening the spleen and nourishing the stomach, soft liver and kidneys, and is suitable for auxiliary treatment of loss of appetite
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