Hot and sour soup🟦正宗酸辣湯💜Hot and sour soup

Рет қаралды 55,616

Күн бұрын

⬇️⬇️English recipe follows⬇️⬇️
酸辣湯
材料：
木耳50克（已浸軟）
雞髀菇1隻
冬菇2隻（已浸軟）
豆腐1盒
急凍蝦仁5隻
雞蛋2隻
甘筍1條
芫荽1棵
處理：
1. 木耳，切去椗，切幼絲。
2. 雞髀菇，清水洗乾淨，切幼絲。
3. 冬菇，清水洗乾淨，切幼絲。
4. 豆腐，清水洗乾淨，切幼絲。
5. 大火煲滾1鑊水，加入清水1杯，加入木耳、雞髀菇及冬菇出水，水再大滾起時，擎乾水。
6. 甘筍，去皮，斜切片，再切絲。
7. 芫荽，切出根部，尾段切碎。
8. 蝦仁，1開3，加入胡椒粉1／4茶匙，撈勻。
9. 雞蛋，打勻。
烹調：
1. 在鑊內，加入芫荽頭，加入清水1升，大火煲滾。
2. 水滾後，加入木耳、雞髀菇、冬菇、豆腐及甘筍。
3. 加入調味料：
a. 胡椒粉半茶匙，要均勻地灑在湯上。
b. 生抽半湯匙
c. 老抽1／3湯匙
4. 水已滾起，夾起芫荽頭。
5. 預備生粉芡。
6. 生粉芡，逐少逐少加入湯內。
7. 加入蝦仁在湯內。
8. 熄火，加入蛋漿。
9. 均勻地在湯內加入鎮江醋3湯匙，開大火。
10. 酸辣湯，四面推向鑊中心至雞蛋凝固。
11. 加入芫荽碎，再四面將湯推向鑊中心。
12. 加入糖1茶匙，以提升味道。
13. 預備大湯碗。
14. 在大湯碗內，加入調味料：
a. 鎮江香醋1湯匙
b. 胡椒粉1茶匙
c. 麻油半湯匙
d. 芫荽適量
15. 酸辣湯，倒入大碗內。
16. 完成，可享用。
Hot and sour soup
Ingredients:
Black fungus 50g (already soaked well)
King oyster mushroom 1 No.
Mushrooms 2 Nos. (already soaked well)
Tofu 1 box
Frozen shrimps 5 Nos.
Eggs 2 Nos.
Carrot 1 log
Coriander 1 No.
Preparation:
1. The fungus, cut off anchors. Thinly shred.
2. The king oyster mushroom, rinse with tap water. Thinly shred.
3. The mushrooms, rinse with tap water. Thinly shred.
4. Tofu, rinse with tap water. Thinly shred.
5. Heat up a wok of water at high flame. Add in a glass of water. Put the fungus, king oyster mushrooms and the mushrooms, boil it up. Once the water boils up again, drain.
6. The carrot, get it peeled. Slantly slice then shred.
7. The coriander, cut out its root. Chop the end well.
8. The shrimps, divide each into 3 shares. Add in 1/4 tsp of pepper, mix well.
9. Eggs, beat well.
Steps:
1. Put coriander root in wok. Add in 1L of water. Heat up at high flame.
2. Water boils up. Add in black fungus, all the mushrooms, tofu and carrot.
3. Add seasoning:
a. Pepper 0.5 tsp, put evenly on top of the soup.
b. Light soya sauce 0.5 tbsp
c. Dark soya sauce 1/3 tbsp
4. Water boils up, pick up the root of coriander.
5. Prepare tapioca sauce.
6. Tapioca sauce, put little by little into the soup.
7. Add in shrimps into the soup.
8. Turn off fire. Add in egg syrup.
9. Add in 3 tbsp of Zhenjiang vinegar evenly into the soup. Heat up at high flame.
10. The soup, push to the centre of the wok, until the egg syrup condenses.
11. Add in coriander cubes, push the soup to the centre of the wok.
12. Add in 1 tsp of sugar to enhance flavour of the soup.
13. Get ready for a big bowl.
14. In the big bowl, add seasoning:
a. Zhenjiang vinegar 1 tbsp
b. Pepper 1 tsp
c. Sesame oil 0.5 tbsp
d. Coriander cubes appropriate amount
15. The soup, pour into the big bowl.
16. Complete. Serve.
You will have this soup when you go to Shanghainese restaurants. Try to do it at home. Easy
Hot and sour soup, is traditional Sichuan thick soup. It's easy. Take a try, you can do it too.😋😋
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Пікірлер: 58

@VeryGood_VeryGood 2 ай бұрын

💙🎞️片尾影片💙 💙豉油汁雞翼💙 kzbin.info/www/bejne/eonIZZWQiapojrcsi=WINlFS8Fvh9v9TE7 🟨大排檔👈牛肉粥🥣kzbin.info/www/bejne/fGaseGaJjp1mp6M 🟥咁樣先係🎯辣菜脯kzbin.info/www/bejne/g4C6fpWErKZ9kLs 💙臘腸卷🥓梅菜腩肉包⚪ kzbin.info/www/bejne/kHzHoaiuesmhZ8U 🔥🔥🔥我有4200多條片🎬大家入呢個網址 😁全部可以睇曬🙏 goo.gl/cuyAZa hip🔥🔥🔥 🔥🔥I have more than 4200 movies🎬Everyone enters this URL 😁All can be viewed 🙏 goo.gl/cuyAZa hip🔥🔥 🙏如果覺得呢條片好睇😁 請幫我分享給一個朋🙏 多謝你支持 👈🙏🤝💖😊

@jezaminetsui1993 2 ай бұрын

好醒神的酸辣湯，隔住屏幕都聞到那酸味，不可抗拒，要不斷重睇多次學好師傅煮這道湯羹👍👍👍😋😋😋💯💯💯

@VeryGood_VeryGood 2 ай бұрын

Jezamine 🙋🏻‍♂️早晨😍一試越飲越想飲👍😋🍲💯多謝多謝❤️🙏🏻

@irenechang836 2 ай бұрын

好哥哥🌈早晨🙋‍♀️自家製酸辣湯🥣醒胃好味道💯🫰多謝好哥哥分享🎉😋😋😋👍👍👍

@VeryGood_VeryGood 2 ай бұрын

Irene 🌈早晨♥️飲完醒胃好滿足💯👍😋大家試吓🍲♥️🌈🙏🏻

@gigihung9015 2 ай бұрын

😃早晨👍👍謝謝你🤝的好分享呵🌸原來咁美味的酸辣湯🥣係可以咁簡單做的🥰🤩😋😋😋睇到我都好想立即做番一碗🥣🤩

@didicheung5355 2 ай бұрын

嘩👍👍👍好開胃好味🫦💧👏👏👏 阿好謝謝你分享😘🕺🏆🥳🥳🥳

@VeryGood_VeryGood 2 ай бұрын

Didi 🙋🏻‍♂️咁熱天氣🥵飲完好開胃👍😋🍲🤸🏻‍♂️😘😁🙏🏻

@TracyWong936 2 ай бұрын

師傅早晨你好,酸辣湯,夠開胃,香噴噴好味道,試吓整呢食先!!🍄🥕🦐🥚🥣😋😋😋😋😋👍

@VeryGood_VeryGood 2 ай бұрын

Tracy🙋🏻‍♂️旱晨旱晨😍好呀好呀🥳🥳👍😋🍲多謝你❤️🙏🏻

@ellenwong8183 2 ай бұрын

係呀酸辣湯好味，❤❤叔叔整咩都咁好味，❤❤❤

@Kwok-l6o 2 ай бұрын

掂吖....好惹味呀🫰😄🐾😸

@roverwl2068 2 ай бұрын

好似差咗小小荀絲同豬紅絲喎越煮越好大厨😊

@VeryGood_VeryGood 2 ай бұрын

🤭

@joannachow8684 2 ай бұрын

酸辣湯係我至愛😊

@Cheangbelle Ай бұрын

❤️正，我都想試試

@VeryGood_VeryGood Ай бұрын

咁簡單🙏不妨試下😋👍

@chuiwahkittyko2085 2 ай бұрын

好鐘意呢個湯㗎正呀❤😊thx for sharing 🎉

@lulululu9970 2 ай бұрын

早晨好師傅各位早, 今日酸辣湯好醒胃, 一陣去買齊料試吓

@yvonnekopy 2 ай бұрын

下次教整碗仔翅

@VeryGood_VeryGood 2 ай бұрын

Yvonne 🙋🏻‍♂️好提議👍😋多謝你❤🙏🏻

@港人講事 2 ай бұрын

多謝分享

@hingshihchun5064 2 ай бұрын

酸辣湯 🥣🥣🥣🥣👍👍👍👍👍👍👏👏👏👏👏👏😋😋😋😋

@VeryGood_VeryGood 2 ай бұрын

Hing🙋🏻‍♂️多謝晒老朋友🍲👍👍👍🍲😋💕💕💕💪🏽🙏🏻

@lipf5785 2 ай бұрын

我的方法，千其唔要紅蘿蔔，要有豆腐或豬紅😮😢😅

@老燒燒鬚 2 ай бұрын

非常同意。紅蘿蔔絲破壞咗味道，一D都唔夾。在外國的中餐館常用，是因為成本平和顏色鮮艷，外國人喜歡。

@BoMo-uf6ti Ай бұрын

好哥：請問可唔可以唔用粟粉改用馬蹄粉？

@chunchunkwok7580 2 ай бұрын

加筍絲

@VeryGood_VeryGood 2 ай бұрын

⬇️⬇️English recipe follows⬇️⬇️ 酸辣湯材料：木耳50克（已浸軟）雞髀菇1隻冬菇2隻（已浸軟）豆腐1盒急凍蝦仁5隻雞蛋2隻甘筍1條芫荽1棵處理： 1. 木耳，切去椗，切幼絲。 2. 雞髀菇，清水洗乾淨，切幼絲。 3. 冬菇，清水洗乾淨，切幼絲。 4. 豆腐，清水洗乾淨，切幼絲。 5. 大火煲滾1鑊水，加入清水1杯，加入木耳、雞髀菇及冬菇出水，水再大滾起時，擎乾水。 6. 甘筍，去皮，斜切片，再切絲。 7. 芫荽，切出根部，尾段切碎。 8. 蝦仁，1開3，加入胡椒粉1／4茶匙，撈勻。 9. 雞蛋，打勻。烹調： 1. 在鑊內，加入芫荽頭，加入清水1升，大火煲滾。 2. 水滾後，加入木耳、雞髀菇、冬菇、豆腐及甘筍。 3. 加入調味料： a. 胡椒粉半茶匙，要均勻地灑在湯上。 b. 生抽半湯匙 c. 老抽1／3湯匙 4. 水已滾起，夾起芫荽頭。 5. 預備生粉芡。 6. 生粉芡，逐少逐少加入湯內。 7. 加入蝦仁在湯內。 8. 熄火，加入蛋漿。 9. 均勻地在湯內加入鎮江醋3湯匙，開大火。 10. 酸辣湯，四面推向鑊中心至雞蛋凝固。 11. 加入芫荽碎，再四面將湯推向鑊中心。 12. 加入糖1茶匙，以提升味道。 13. 預備大湯碗。 14. 在大湯碗內，加入調味料： a. 鎮江香醋1湯匙 b. 胡椒粉1茶匙 c. 麻油半湯匙 d. 芫荽適量 15. 酸辣湯，倒入大碗內。 16. 完成，可享用。 Hot and sour soup Ingredients: Black fungus 50g (already soaked well) King oyster mushroom 1 No. Mushrooms 2 Nos. (already soaked well) Tofu 1 box Frozen shrimps 5 Nos. Eggs 2 Nos. Carrot 1 log Coriander 1 No. Preparation: 1. The fungus, cut off anchors. Thinly shred. 2. The king oyster mushroom, rinse with tap water. Thinly shred. 3. The mushrooms, rinse with tap water. Thinly shred. 4. Tofu, rinse with tap water. Thinly shred. 5. Heat up a wok of water at high flame. Add in a glass of water. Put the fungus, king oyster mushrooms and the mushrooms, boil it up. Once the water boils up again, drain. 6. The carrot, get it peeled. Slantly slice then shred. 7. The coriander, cut out its root. Chop the end well. 8. The shrimps, divide each into 3 shares. Add in 1/4 tsp of pepper, mix well. 9. Eggs, beat well. Steps: 1. Put coriander root in wok. Add in 1L of water. Heat up at high flame. 2. Water boils up. Add in black fungus, all the mushrooms, tofu and carrot. 3. Add seasoning: a. Pepper 0.5 tsp, put evenly on top of the soup. b. Light soya sauce 0.5 tbsp c. Dark soya sauce 1/3 tbsp 4. Water boils up, pick up the root of coriander. 5. Prepare tapioca sauce. 6. Tapioca sauce, put little by little into the soup. 7. Add in shrimps into the soup. 8. Turn off fire. Add in egg syrup. 9. Add in 3 tbsp of Zhenjiang vinegar evenly into the soup. Heat up at high flame. 10. The soup, push to the centre of the wok, until the egg syrup condenses. 11. Add in coriander cubes, push the soup to the centre of the wok. 12. Add in 1 tsp of sugar to enhance flavour of the soup. 13. Get ready for a big bowl. 14. In the big bowl, add seasoning: a. Zhenjiang vinegar 1 tbsp b. Pepper 1 tsp c. Sesame oil 0.5 tbsp d. Coriander cubes appropriate amount 15. The soup, pour into the big bowl. 16. Complete. Serve. You will have this soup when you go to Shanghainese restaurants. Try to do it at home. Easy Hot and sour soup, is traditional Sichuan thick soup. It's easy. Take a try, you can do it too.😋😋 🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴