Hello everyone, I'm Atong. Today, Atong shares with you a delicious and non-greasy salty soup, peppery soup. Peppery soup is a well-known street food in the north, which can be found in roadside food stalls in the north. Because of its spicy and sour taste, it is widely loved by diners. Today, Atong will share with you the homely practice of peppery soup, I hope you can like it.
Main ingredients: kelp, tofu skin, broccoli, fungus, gluten, beef, green onion, peanuts.
Main seasonings: salt, dark soy sauce, soy sauce, chicken essence, pepper powder, pepper, cinnamon, star anise, fragrant leaves, peppercorns, cumin, etc.
Step 1: Wash the kelp, fungus, broccoli and tofu skin, then cut into strips and place on a plate for later. Cut the shallots, gluten and beef into cubes and set aside.
Step 2: Pour the right amount of water into the pot, after the water boils, put the fungus, yellow cauliflower and kelp into the pot and blanch the water for one minute. Then remove, dry and set aside.
Step 3: Pour in the appropriate amount of cooking oil into the pot, add cinnamon, star anise, fragrant leaves, peppercorns and cumin after the oil is heated, stir-fry the aroma, and fish out the spices. Then add the chopped green onions, and after sautéing the shallots, pour in the right amount of water. After the water is boiling, add the kelp, fungus, rape flowers, gluten, and soaked peanuts, stir well, turn the heat to high and cook for five minutes, then add the tofu skin and diced beef, and continue to cook for five minutes. Then add two spoonfuls of salt, two spoons of light soy sauce, one spoonful of dark soy sauce, half a spoon of chicken essence, one spoon of pepper, half a spoon of pepper powder, and stir well with a spoon. Add water starch several times to contour until the soup becomes viscous.
Step 4: Start the pot and plate. Such a sour, spicy, refreshing, nutritious peppery soup is ready.
Dear readers and friends, today's food sharing is here, like friends can pay attention to "Atong talk about food", we will see you in the next issue.