How to make hot and sour soup
In the past 10 days, hot and sour soup has once again become the focus of hot topics about food on the Internet because of its appetizing and refreshing characteristics. Whether it's a family dinner or a takeout order, hot and sour soup is a favorite choice for many. This article will combine recent popular discussions and classic methods to provide you with a detailed analysis of how to make a delicious bowl of hot and sour soup.
1. Basic ingredients and proportions of hot and sour soup
According to the recently hotly discussed recipes and chef recommendations among netizens, the core ingredients and proportions of hot and sour soup are as shown in the table below:
| Ingredients | Dosage (serves 2-3 people) | Remark |
|---|---|---|
| Stock or water | 500ml | Chicken broth or bone broth is recommended |
| Tofu | 100g | Soft tofu is better |
| fungus | 30g | Soak hair in advance |
| carrot | 50g | shred |
| egg | 1 | break up |
| vinegar | 2-3 tablespoons | Adjust to taste |
| white pepper | 1 teaspoon | key seasoning |
| soy sauce | 1 tablespoon | Freshen up |
| starch | 2 tablespoons | For thickening |
2. Hot and sour soup upgrade tips recently discussed by netizens
1.Sour layering: Recently, food blogger "Kitchen Diary" suggested using a mixture of rice vinegar and aged vinegar (ratio 2:1) to make the sour flavor richer.
2.Spicy control: A popular Douyin video shows that adding a little freshly ground black pepper when pouring the soup at the end can stimulate the aroma more than cooking it directly.
3.New ways to handle food: Weibo hot search #hot and sour soup secrets # mentioned that freezing tofu for 2 hours and then thawing it can produce a better taste.
3. Step-by-step production process
1.Preparation: Cut all ingredients into shreds and set aside, add starch to water and mix thoroughly, beat eggs.
2.Cook stock: Boil the stock. If there is no stock, you can use water and chicken essence instead.
3.Add ingredients: Add shredded carrots and shredded fungus in sequence and cook for 2 minutes, then add shredded tofu.
4.seasoning: Add soy sauce, salt, and slowly pour in water starch to thicken to a suitable consistency.
5.final steps: Turn down the heat, slowly pour in the egg liquid to form egg droplets, and finally add vinegar and pepper.
4. Comparison of popular variants in various regions
| area | feature | Popular restaurant recommendations |
|---|---|---|
| Sichuan | Add bean paste to make it spicier | Chengdu "Chen Ji Hot and Sour Soup" |
| Shanghai | Sweeter, add shrimp | Lao Zheng Xing Restaurant |
| Beijing | If the consistency is high, use black vinegar. | Haiwanju |
| Guangdong | Lighter version, add seafood | Bingsheng taste |
5. Frequently Asked Questions
1.Why is my hot and sour soup not thick enough?A recent popular answer on Zhihu pointed out that the ratio of starch to water should be 1:2, and it needs to be added when the soup is boiling.
2.How to preserve hot and sour soup?Xiaohongshu Master recommends refrigerating it for no more than 2 days, and adding a small amount of vinegar and pepper when reheating.
3.How do vegetarians adjust?Mushroom stock can be used instead of broth. This method has been mentioned many times in recent vegetarian topics.
6. Nutrition Tips
According to the latest "Dietary Guidelines for Chinese Residents" and recent health public account content, hot and sour soup has the following nutritional characteristics:
| Nutrients | Content (per bowl) | health benefits |
|---|---|---|
| heat | About 120 calories | Low calorie suitable for weight control |
| protein | 8-10g | From tofu and eggs |
| dietary fiber | 2-3g | Fungus and carrots provided |
| Vitamin A | Rich | carotene conversion |
Recently, medical experts suggested in health programs that moderate consumption of hot and sour soup in winter can promote blood circulation, but patients with stomach problems should reduce the stimulation of hot and sour soup.
With these tips and the latest trends, you can easily create a hot and sour soup that matches your current taste. Whether it is a traditional method or an innovative improvement, the key is to balance the sour, spicy and fresh flavors to give this classic soup a new charm.
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