Drinking a bowl of hot and sour soup on a scorching day is truly refreshing. It's tangy and spicy, appetizing, cuts through greasiness, and even helps sober you up.
July is not only the blazing summer season, but this year it's also the month of the quadrennial World Cup football carnival. For those men who are usually die-hard fans, this month is pure joy, with plenty of chances to go out and meet friends to watch the matches. At night in a bar, surrounded by a bunch of friends, drinking beer, munching on peanuts, watching the game, and for those unmarried guys, with a girlfriend by their side. Just thinking about it feels great. Of course, you can't miss the World Cup! Every time I go out to watch a match, I drink. I always come back tipsy. Hot and sour soup can help sober you up. Of course! Deep down, I wish he wouldn't go out to watch the matches. Isn't watching at home just the same?
Hot and sour soup is a soup I make often at home. In the hot summer weather, people have little appetite. Drinking a bowl of hot and sour soup while it's hot makes you sweat all over, and your appetite improves a lot, and you feel much more comfortable. The hot and sour flavor comes from white pepper powder and aged vinegar, and it's mild yet delicious. The whole family loves drinking it. This soup has a mix of meat and vegetables, and it's nutritious and well-rounded. Even if there's only a bowl of soup, as long as you pair it with some rice or steamed buns, the nutrition for the meal is more than enough. It's really worth recommending to everyone!
Hot and Sour Soup][Ingredients]: 1 sheet of tofu skin, 1 egg, 2 sprigs of cilantro, 10 pieces of dried black fungus, 250 grams of enoki mushrooms, 1 tomato, 250 grams of pork tenderloin, 2 cloves of garlic. [Ingredient Preparation]: 1. Beat the egg, season with salt, add one spoonful of cold water to the egg mixture and stir well (purpose: after the egg mixture goes into the soup pot, the egg will form thin, beautiful large sheets instead of clumping). 2. Clean the pork tenderloin and cut it into strips. Marinate: add half a small spoon of salt, half a small spoon of sugar, one spoon of light soy sauce, one spoon of dark soy sauce, and one spoon of peanut oil, stir well, then add two spoons of starch and stir well, and marinate for 15 minutes.
3. Soak the fungus until rehydrated (a previous article has detailed instructions on how to rehydrate fungus), and cut it into shreds. 4. Wash the enoki mushrooms, cut off the roots, and then cut into sections. 5. Cut the tofu skin into strips and the cilantro into sections (I divided them into two plates, one with cilantro roots and one with cilantro leaves), and peel and smash the garlic. 6. Blanch the tomato in boiling water, peel it, and dice it.
On a scorching day, drinking a bowl of hot and sour soup is truly refreshing. It's tangy and spicy, appetizing, cuts through greasiness, and even helps sober you up! Instructions: 1. Heat the wok with cold oil, add the garlic and stir-fry until fragrant, then add the marinated pork strips and stir-fry until 70-80% cooked, then remove and set aside. (If you put the tenderloin directly into the soup to cook, the meat will become too tough, so I marinate the tenderloin first, then stir-fry it until 80% cooked, so I don't have to put it into the soup too early.)
2. Heat another wok with oil, add the diced tomato over high heat and stir-fry until the tomato's sour flavor comes out, with the aim of cooking out the lycopene in the tomato. On a scorching day, drinking a bowl of hot and sour soup is truly refreshing. It's tangy and spicy, appetizing, cuts through greasiness, and even helps sober you up! 3. Add 3 large bowls of water (adjust the amount of water according to the number of family members), add the enoki mushroom sections, shredded tenderloin, shredded fungus, shredded tofu skin, and cilantro roots. Bring to a boil over high heat, then skim off the foam on the surface.
4. Seasoning: add 2 spoons of pepper powder, one spoon of light soy sauce, one spoon of aged vinegar, and one small spoon of salt to season. (You can adjust according to your own taste.) Then mix a bowl of starch water and pour it into the pot, stirring well (thickening it lightly gives the soup a better texture, making it richer and tastier). Then bring to a boil over high heat. 5. After it boils, turn off the heat, gently and evenly pour the egg mixture into the pot, and do not stir immediately. Let the egg cook into sheets, then slowly stir. The purpose is to make the egg more tender and smooth, forming beautiful sheets.
This time, when I was cooking the soup, my hands were too quick, and I stirred right after the egg mixture went in, so it wasn't very pretty. Everyone, remember this little tip: when making it yourself, don't stir at first. After the egg mixture forms, just stir slowly. 6. Finally, add 2 drops of sesame oil, and you can ladle it into bowls! Put some cilantro sections on the surface of the soup. This bowl of fragrant summer appetizing, greasiness-cutting soup -- hot and sour soup -- is done~~ Isn't it very simple? It's very tasty. Did everyone learn it?