Practice and Formula of Xi 'an Sour Soup

The formula of commercial sour soup must be very complicated and not suitable for home production. Today, I will share with you the practice of a sour soup. The ingredients and methods are simple, but the taste is quite good.

Sour soup practice

1, 2 shallots cut into chopped green onion; Cut ginger into pieces for use.

2. Pour some oil into the pot and heat it. Add chopped green onion, shredded ginger, pepper and star anise, stir-fry over low heat.

Pour in 2 tablespoons vinegar and bring to a boil. After the vinegar is boiled, pour a proper amount of boiling water, boil it again, then pour half a spoonful of soy sauce and a little soy sauce, add a proper amount of pepper and salt to taste, and add a little sugar to refresh it. Stir well and turn off the fire for about 1 min.

Remove the residue from the soup, and the sour soup will be fine.

This practice is also called "vinegar frying". After boiling, vinegar volatilizes some pungent taste, and with spices such as onion, ginger and star anise, the sour taste becomes mellow and soft. Although this method is simple, it really tastes a lot.

In fact, this sour soup can not only make sour soup jiaozi, but also make sour soup noodles very delicious. Sometimes when I get up in the morning, it tastes bad, or I want to be lazy, so I often use this method to cook a pot of sour soup to make sour soup noodles. One stove cooks noodles and another stove cooks sour soup, and a bowl of delicious sour soup noodles can be served in five minutes, which is very appetizing.

02 Chili red oil practice

1. Pour a proper amount of fine Chili noodles into a bowl, add an equal amount of coarse Chili granules, a proper amount of white sesame seeds, a little spiced powder and a proper amount of salt, and mix well for later use.

2. Cut the onion, cut a few onions and slice the ginger. How much is optional and can be adjusted according to the amount of oil.

3. Pour an appropriate amount of vegetable oil into the pot, pour the chopped onion, onion and ginger slices, simmer slowly, and turn off the fire when the onion and other ingredients turn brown, and take out. At this time, what is left in the pot is scallion oil, which can smell a strong fragrance.

4. Pour the cooked scallion oil into the bowl three times, stir evenly every time, and pour it next time, so as to prevent the pepper noodles from being fried and better stimulate the spicy taste of raw materials such as peppers.