Hot and sour tofu soup
Overview
The specialty soup in my small county town is unparalleled in other small towns...
Tags
Ingredients
Steps
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It’s best to steam the tofu first. If you’re worried about trouble, just do what I did and freeze it into a honeycomb shape in the refrigerator. When you use it, turn it on high in the microwave. This kind of tofu must be used for this soup! ! ! Thinly shred Qianzhang and kelp, the thinner the better.
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The best ratio of black pepper to white pepper is 1:1 for the best taste.
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The chopped coriander is a bit big this time, so it doesn’t matter.
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Cornstarch, in fact, according to tradition, when making this soup, you should use the wheat starch washed out of the flour dough. The remaining gluten after washing out the starch from the flour dough should also produce beautiful gluten strands in the pot. I used cornstarch, but I was actually lazy.
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Put all the raw materials in the pot and bring to a boil. First dissolve the seasonings and then thicken the sauce so that the pepper will not become granular and affect the taste... The vinegar and ground sesame oil are really optional. For example, I don't like it to be very sour. For example, Zhao Xiaoer doesn't eat small ground sesame oil. It's optional.
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Friendly reminder: You won’t be full just by drinking this soup. You also need to get some dry food to eat, such as fried and rolled dough~~~~~~~ If you drink this soup in the morning, you can have two blast furnace pancakes sandwiched with fried vegetable boxes. It is so beautiful. I have been doing this for my breakfast since I was in elementary school. Until I figured out this soup, I can make it at home anytime and anywhere.
