Hot and Sour Soup 酸辣汤

食材：

500克水，额外准备1汤匙勾芡用

75克嫩豆腐，切丝

10克茭白，切丝

10克干香菇，浸软，切丝

30克猪梅肉，切丝

10克红萝ト，切丝

半匙黑酱油

半匙盐

1汤匙淀粉

1个蛋，稍微打散

2汤匙黑醋

1茶匙白胡椒粉

1茶匙麻油

2小支青葱，切粒

 

做法：

1. 将500克水倒入主锅，以6分/ 110C /反速度煮沸。
2. 加入嫩豆腐，茭白，香菇，猪肉，红萝ト，黑油和盐，以3分/ 100℃/反速度烹煮。同时，在一个小碗内混合淀粉和1汤匙水。
3. 以2分/ 100C /反速度烹煮，同时，再度搅拌水淀粉，并缓慢地倒在主锅盖上的量杯周围，并透过量杯的缝隙滴落至搅拌刀组上，使芡汁慢慢滴入主锅中勾芡。
4. 以1分/ 100 C /反速度烹煮，同时，将蛋液缓慢地倒在主锅盖上的量杯周围，并透过量杯的縫隙滴落至搅拌刀组上，打成蛋花。
5. 在大汤确内放入黑醋，白胡椒粉，盛入酸辣后，淋上麻油和葱花，趁热享用。

Ingredients:

500g water, 1 tablespoon extra for thickening

75g soft tofu, shredded

10g wild rice white, shredded

10g dried shiitake mushrooms, macerated and shredded

30g pork plum meat, shredded

10g red carrot, shredded

1/2 spoon dark soy sauce

1/2 spoon salt

1 tbsp starch

1 egg, lightly beaten

2 tablespoons black vinegar

1 teaspoon white pepper

1 teaspoon sesame oil

2 small shallots, diced

 

Direction:

1. Pour 500 grams of water into the mixing bowl and boil at 6 min/110C/reverse speed.
2. Add soft tofu, rice white, shiitake mushrooms, pork, red radish, black oil and salt, and cook at 3 min/100℃/reverse speed. At the same time, mix starch and 1 tablespoon of water in a small bowl.
3. Cook at 2 min/100C/reverse speed. At the same time, stir the water starch again, and slowly pour it around the measuring cup on the lid of the mixing bowl, and drip through the gap of the measuring cup onto the mixing knife to make the juice slowly Drop into mixing bowl to thicken.
4. Cook at 1 min/100 C/reverse speed. At the same time, slowly pour the egg liquid around the measuring cup on the lid of the mixing bowl, drip through the gap of the measuring cup onto the mixing knife set, and beat into egg cutlets.
5. Put black vinegar and white pepper in the soup, drizzle with sesame oil and chopped green onion, and enjoy while it is hot.