【Hot and sour mixed vegetable soup】---warm the body, heart and stomach

Overview

The slender silver threads fell in front of me, and the first shower of rain and flowers flew away. The cold is slowly coming, warm up your body and mind this winter. It has rained for so many days in a row, the temperature keeps dropping, and the cold winter is coming quietly... I have been cold since childhood, and my hands and feet get cold in winter. So I like to eat warm food in winter, but it tends to get cold in winter. If I cook three or four dishes, usually by the time they are all done, the food I cooked earlier will no longer be very hot. So I prefer hot chowder and hot pot in winter. The family sat together, chatting while eating, warming the body, heart, and stomach. This hot and sour soup looks like vegetables but not vegetables, like soup but not soup. It consists of a pot of hot and sour rich soup base with various vegetables. Everyone in our family likes it, and every time we make it, we will finish all the vegetables and soup.

Tags

• hot dishes
• home cooking
• soup
• lunch
• dinner
• bbq sauce
• cauliflower
• chili powder
• doubanjiang
• extremely fresh light soy sauce
• fish balls
• green garlic
• lean meat
• vinegar
• white mushroom
• white sugar
• tomatoes

Ingredients

Steps

1. 1 Raw material Figure 1. (Lean meat, fish balls, white mushrooms)

   

2. 2 Raw material Figure 2. (tomatoes, cauliflower, green garlic)

   

3. 3 Cut the lean meat into thicker slices, add about 1 tablespoon of barbecue sauce, 1/2 tablespoon of fresh soy sauce and 1 tablespoon of vinegar.

   

4. 4 Wear gloves to grasp evenly and let it sit for a while to absorb the flavor.

   

5. 5 Add 2 tablespoons of coarse sweet potato flour.

   

6. 6 Grasp slowly again. (It will feel a little dry at first, don’t add water, just mix it slowly)

   

7. 7 Heat oil in the pot. When the oil is 70% hot, add the meat slices one by one.

   

8. 8 Fry until the surface of the meat slices is golden brown and cooked through, remove and drain the oil, set aside. (You can eat it directly after draining the oil at this time. It is especially delicious when dipped in tomato sauce)

   

9. 9 Heat a little oil in a pan, add an appropriate amount of chopped green onion and ginger and stir-fry until fragrant, then add 2 tablespoons of bean paste and stir-fry until red oil appears. Adding a little sugar when frying bean paste can make it more delicious without astringent taste.

   

10. 10 Add diced tomatoes and stir-fry until soft.

    

11. 11 Add appropriate amount of boiling water, add salt and a little chili powder. (The amount of chili powder depends on your preference. You can add it or not. Everyone’s tolerance for spicy food is different.)

    

12. 12 Add fish balls and cauliflower and bring to a boil. (Because this cooks slower than other side dishes, add it first)

    

13. 13 Add the white mushrooms torn into small pieces and the fried vinegar pork, and bring to a boil again.

    

14. 14 After boiling, add 1/2 tablespoon of sugar and 2 tablespoons of vinegar, add chopped green garlic, and cook for a while. (After cooking, pour it into a smaller soup pot, put it on the induction cooker, move it to the table, and heat it slowly over low heat to eat. Not only do you not have to worry about coldness, but the soup becomes richer and richer as it cooks, making it especially delicious)