How to make white soup.
White vinegar soup might be less common, but my friends from Guizhou should know about it. However, sour soup fish is well-known, and there are many ways to prepare sour soup fish, including using white vinegar. White vinegar soup can also be paired with many Chinese dishes. Let's take a look at how to make white vinegar soup.
How to make white vinegar soup
Ingredients Preparation
Rice 250g, 1 bottle of sour soup mother, and an appropriate amount of water.
Method
1. Put the rice in a pot and cook with plenty of water;
After boiling for 3 minutes, pour out the clear rice water and let it cool;
Then, pour it into a container and add the sour soup mother, and ferment for 3 days;
The clear liquid is white vinegar soup.
How to make a simple white vinegar soup
Ingredients
Rice, an appropriate amount of water, and old sour soup starter.
Method
1. Cook rice with water in a pot, and after boiling for 3 minutes, take out the top layer of clear liquid;
2. Pour the clear liquid into a pickle jar, and add a little old sour soup as a starter;
3. Seal the jar and ferment for about 3 days.
How to make authentic white vinegar soup
Ingredients
300g of old flour,Corn, Rice flour,Yellow beans, 100g of self-raising flour, corn, rice, and an appropriate amount of water.
Method
1. Mix 300g of old flour with 5L of cold water, and mix and heat evenly;
2. Add 100g of Rice flour Or corn flour and Yellow bean flour And self-raising flour, add water and mix; 3. Cook the mixture in a pot until the liquid boils, and then put it in a sealed jar for 2 days;
4. Pour the dough into the jar, add cooked corn, and also add rice water;
5. Then seal the jar and ferment for about 15 days.
How to make Guizhou sour soup fish
Ingredients
1 fish,
Bamboo shoots,100g, Green beans,150g of white vinegar, 100g of red vinegar,Ginger, Garlic,Sichuan peppercorns, Sugar,Green onions,，Cilantro, Salt,Chili powder, Black pepper,Ginger oil, chicken powder, MSG,An appropriate amount of oil. Method 1. Wash the fish and heat an appropriate amount of oil in a pot; 2. Add ginger, garlic, and Sichuan peppercorns, and sauté over low heat, then add red vinegar and sauté;
3. Add red vinegar and sauté, then add bamboo shoots, green beans, and white vinegar to boil;
4. Add the fish, and cook over low heat for 5 minutes, add salt, MSG, chicken powder, chili powder, black pepper, and sugar;
5. Cook over low heat for another 5 minutes, and add green onions and cilantro.
Add the red soup and stir-fry until fragrant, then add the bamboo shoots and bean sprouts, and pour in the white soup.
Add the fish, cook over low heat for 5 minutes, then add salt, MSG, chicken powder, chili powder, pepper, and sugar.
Cook over low heat for another 5 minutes, then add chopped green onions and cilantro.
