Description:The style of cooking is classified: Sichuan Cuisine | Stew the soup | Suit the taste of both old and young Taste: The acid is hot Make the difficulty: Ganish food (intermediate) Make time: 20 minutes The materials: 30 grams of bean curd, well done c... Hot and sour soup

• The style of cooking is classified: Sichuan Cuisine | Stew the soup | Suit the taste of both old and young
• Taste: The acid is hot
• Make the difficulty: Ganish food (intermediate)
• Make time: 20 minutes

• The materials: 30 grams of bean curd, well done chicken (or the ham) , snake butter, familiar tight pork silk, water send sea cucumber, water send squid respectively 15 grams, 1 egg
• Condiment: 25 grams of starch, 3 grams of chopped scallions, 10 grams of soy sauce, 30 grams of lard, gourmet powder, pepper powder are 1 gram respectively, 6 grams of aromatic vinegar, 5 grams of refined salt, 750 grams of chicken soup
• The method of hot and sour soup:
• 1,Cut bean curd, snake butter, sea cucumber, squid into filaments separately, put with well done shredded meat, well done shredded chicken into pan, add chicken soup, refined salt, gourmet powder, soy sauce, spend prosperous to burn to boiling, set wet starch free thicken soup and then, change the small fire and add the egg broken up;
  2,Put pepper powder, vinegar, chopped scallion and a little lard into soup bowl. Change the very hot oven when the egg flower floats in the pan, roll to the shredded meat, dash into the soup bowl.
• Note:
• Homely soup dish in Sichuan. Boiled by the clear soup and made with material such as the shredded meat, bean curd, bamboo shoots. The characteristic is the sour, hot, salty, aquatic foods, fragrant. Drink after a meal, sober up oilily, help the function digested, well received, spread wide in the whole country.