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酸辣汤怎么做最有营养 - The hot and sour soup is the most nutritious

文章目录

一、酸辣汤简介
二、酸辣汤图片
三、酸辣汤怎么做最有营养
四、酸辣汤怎么做营养会流失
五、酸辣汤各食材的处理方法

酸辣汤简介

酸辣汤是一道传统的川菜小吃,属于川菜或湘菜系。四川酸辣汤的特点是酸、辣、咸、鲜、香。用肉丝、豆腐、冬笋、保宁醋等料经清汤煮制而成。饭后饮用,有醒酒去腻,助消化的作用。所以很多人在没有太大食欲的时候会想念酸辣汤的美味。酸辣汤具有健脾养胃、柔肝益肾的作用,适用于辅助治疗食欲不振。

酸辣汤图片

酸辣汤怎么做最有营养 - The hot and sour soup is the most nutritious酸辣汤怎么做最有营养 - The hot and sour soup is the most nutritious酸辣汤怎么做最有营养 - The hot and sour soup is the most nutritious

酸辣汤怎么做最有营养

好运棋牌下载酸辣汤的做法一

制作食材:胡萝卜50克,清水笋30克,嫩豆腐1块,香菇30克,鸡蛋1个,豌豆、玉米粒、芫荽、香葱若干,胡椒粉、淀粉、香醋、糖、老抽酱油各适量。

制作流程

1、胡萝卜、清水笋、嫩豆腐、香菇、葱白分别切成细丝备用;

2、热锅温油,放入胡萝卜丝、清水笋丝、葱白、香菇丝炒香;锅里加适量水烧开,加入嫩豆腐丝、豌豆、玉米粒,放少许盐调味好运棋牌下载,淀粉加少许水调开,淋入汤中勾芡;

好运棋牌下载3、等汤烧开,将蛋打散,慢慢倒入有孔的漏勺,形成蛋花丝;

4、加上适量香醋、糖、老抽酱油、胡椒粉调味;

5、开大火煮10秒,滴几滴香油,洒上葱花、芫荽即可。

酸辣汤的做法二

好运棋牌下载材料:内脂豆腐(350克)、瘦肉(100克)、鲜木耳(50克)、竹笋(100克)、红萝卜(半根)、高汤(500ml)、葱(1根)、蒜末(半汤匙)

好运棋牌下载腌料:海鲜酱油(1汤匙)、白糖(1/4汤匙)、生粉(1/2汤匙)、鸡蛋清(1汤匙)、料酒(1/2汤匙)

酸辣汁:山西老陈醋(5汤匙)、白糖(1/3汤匙)、盐(1/2汤匙)、辣椒油(3汤匙)

调料:油(2汤匙)、生粉水(1/2杯)、白胡椒粉(1/2汤匙)、香油(1/3汤匙)

制作流程

1、洗净瘦肉,切成肉丝,加入腌料抓匀,腌制20分钟。

2、分别将木耳、竹笋和红萝卜切成丝;内脂豆腐切成块,葱切成葱花,

好运棋牌下载3、取一空碗,加入5汤匙山西老陈醋、1/3汤匙白糖、1/2汤匙盐和3汤匙辣椒油,调匀成酸辣汁备用。

好运棋牌下载4、烧开锅内的水,放入木耳、竹笋和红萝卜丝焯1分钟,捞起过冷河沥干水。

5、烧热2汤匙油,炒香蒜末,倒入瘦肉丝炒至色变白,注入高汤煮沸,然后放入木耳、竹笋和红萝卜丝搅匀。

6、加盖大火煮沸,改小火焖煮5分钟,浇入酸辣汁调味,倒入豆腐块轻轻搅匀煮沸。

7、淋入1/2杯生粉水勾芡,洒上1/2汤匙白胡椒粉、1/3汤匙香油和葱花,即可出锅。

酸辣汤怎么做营养会流失

好运棋牌下载醋和胡椒粉调成的汁加入以后的操作动作要迅速,否则久煮会失去风味。胡椒粉是最重要的原料,切记不要让胡椒粉蒸发掉,那就变成酸汤了。正确的放入时间是主料9.5成熟时放入,待全熟时开大火10秒.这样,即保持了胡椒粉的辣味,又不会留下它的腥气。打蛋花的时候,火一定要关小、不沸腾的状态,并且汤要有适当的浓度。酸辣之味来自老陈醋和辣椒油,酸辣汁倒入汤中后,可先试一下味道,再根据个人口味来增减其份量。最后勾芡的时侯,分次下直到自己满意为止。醋也可最后放,先放少量,再按个人口味添加。

酸辣汤各食材的处理方法

好运棋牌下载猪里脊肉、黑木耳均洗净备用,胡萝卜、清水笋、嫩豆腐、香菇、葱白等配料分别切成细丝备用。内脂豆腐含水量较高,比嫩豆腐更加嫩滑易碎,切制和烹调时尽量轻手,以免将内脂豆腐弄得碎烂。因为材料众多,要控制量,不然煮成一大锅了。

酸辣汤味道好坏,相比之下最重要的是盐/胡椒粉/醋的比例。盐在一份酸辣汤中的比例,可以调节酸和辣的口感程度。醋的比例和盐大概是6:5,这样是大众所能接受的.如果想辣一些,可以用6:4的比例入料。


Article catalogues

A brief introduction to hot and sour soup
Two. Pictures of hot and sour soup
Three, hot and sour soup how to do the most nutritious
Four, hot and sour soup how to do nutrition will be lost
Five, the treatment method of all the ingredients of hot and sour soup

A brief introduction to hot and sour soup

Hot and sour soup is a traditional Sichuan food snack, which belongs to Sichuan cuisine or Hunan cuisine. Sichuan hot and sour soup is characterized by acid, spicy, salty, fresh and fragrant. With shredded meat, tofu, bamboo shoots, vinegar and other materials by the broth cooked. After the meal, it has the effect of getting rid of the wine and helping the digestion. So many people miss the taste of hot and sour soup when they don't have too much appetite. Hot and Sour Soup jianpiyangwei, liver kidney function, suitable for adjuvant treatment of anorexia.

Pictures of hot and sour soup

酸辣汤怎么做最有营养 - The hot and sour soup is the most nutritious 酸辣汤怎么做最有营养 - The hot and sour soup is the most nutritious 酸辣汤怎么做最有营养 - The hot and sour soup is the most nutritious

The hot and sour soup is the most nutritious

The practice of hot and sour soup

Making ingredients: carrot 50 grams, 30 grams of fresh bamboo, tofu 1, letinous edodes 30 grams, egg 1, peas, corn, onion, coriander, pepper, starch, vinegar, sugar, soy sauce amount.

Production process

1, carrots, bamboo shoots, tender tofu, letinous edodes and onion were cut into filaments spare;

好运棋牌下载2, the temperature of the oil into the hot pan, carrots, bamboo shoots, silk, stir fry shredded onion letinous edodes pot; add the amount of water to boil, add tofu silk, pea, corn starch, put a little salt, add a little water, pour into soup thicken;

3, the soup boil, beat the egg, slowly into the hole of the strainer, the formation of egg filaments;

4, add the appropriate amount of vinegar, sugar, soy sauce, pepper;

好运棋牌下载5, open the fire for 10 seconds, drop a few drops of oil, sprinkle with green onion and coriander.

好运棋牌下载The practice of hot and sour soup two

Material: fat tofu (350 grams), meat (100 grams), fresh mushrooms (50 grams), bamboo shoots (100 grams), carrot (Ban Gen), 2 (500ml), green (1 roots), garlic (half tablespoon)

Marinade: seafood sauce (Tang Shi 1), sugar (1/4 Tang Shi), corn starch (1/2 Tang Shi), egg (1 Tang Shi), wine (1/2 Tang Shi)

Hot and sour juice: Shanxi aged vinegar (5 tablespoons), sugar (1/3 tablespoons), salt (1/2 tablespoons), pepper oil (3 tablespoon)

Seasoning: oil (2 tablespoon cornstarch), water (1/2 cup), white pepper (1/2 tablespoons), sesame oil (1/3 tablespoons)

Production process

好运棋牌下载1, wash lean meat, cut into meat, add pickled material and evenly, salted for 20 minutes.

好运棋牌下载2. Cut the wood, bamboo shoots and carrots into silk, cut the bean curd into pieces, and cut the onion into green onion.

3, take an empty bowl, add 5 tablespoon of Shanxi aged vinegar, 1/3 tablespoon sugar, 1/2 tsp salt and 3 tablespoons of chili oil, mix thoroughly into the hot and sour sauce.

4, boiling pot of water, into the fungus, bamboo shoots and carrots for 1 minutes, picked up the cold river water drain.

5, heat 2 tbsp oil, saute garlic, saute to lean into the pale white, into the broth boil, then add the fungus, bamboo shoots and carrot mix.

好运棋牌下载6, add the fire to boil, change the small fire and braise for 5 minutes, pour into the spicy sauce, pour into the bean curd and mix gently and boil.

7, pour 1/2 cup cornstarch water thicken, sprinkle with 1/2 tablespoons of white pepper, 1/3 tbsp sesame oil and onion, you can pan.

Hot and sour soup how to do nutrition will be lost

The juice of vinegar and pepper will be added quickly, otherwise it will lose the flavor for a long time. Pepper is the most important raw materials, remember not to let the pepper evaporate, it becomes a sour soup. The correct time is put into the main 9.5 mature, to be cooked when the open fire 10 seconds. This is the preservation of the spicy pepper, and do not leave its smell. When laying eggs, the fire must be small and not boiling, and the soup should have the proper concentration. Hot and sour taste from vinegar and chili oil, hot and sour sauce into the soup, can taste, according to personal taste to increase its weight. The last time under sub gouqian, until they are satisfied. Vinegar can be put in the last place, put in a small amount, and add it to your taste.

Treatment of various ingredients of hot and sour soup

Pig tenderloin, black fungus were washed, carrots, bamboo shoots, tender tofu, letinous edodes, onion and other ingredients were cut into filaments spare. Internal fat bean curd with high water content, more tender and fragile beancurd than tender, cut and cook as light hands as far as possible, so as not to make the fat tofu rotten. Because of the large amount of material, we should control the quantity, or make a big pot.

The taste of the hot and sour soup is good and bad, and the most important thing is the proportion of salt / Pepper / vinegar. The proportion of salt in a hot and sour soup can adjust the taste of acid and spicy. The proportion and salt of the vinegar is about 6:5, which is acceptable to the public. If you want to have a little spicy, you can use the proportion of 6:4.

酸辣汤怎么做最有营养 - The hot and sour soup is the most nutritious:等您坐沙发呢!

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