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How To Make Hot And Sour Soup – Steps To Make Hot And Sour Soup


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Spicy Hot And Sour Soup Recipe



Winters are simply not far away and so is the season for warm soups. There is not anything extra refreshing and warming than a bowl of piping scorching soup of your selection. After Corn soup and Tomato soup every other universally favorite soup within the checklist is the Hot and Sour Soup. This soup is of Chinese starting place and is a singular mix of vegetable and spices that tickles the style buds of the eater.

It is simple to make and does no longer want a lot preparation. You could make Hot and Sour Soup the usage of nearly any commonplace vegetable that you just usually have on your kitchen. Adding or omitting a vegetable this is discussed within the recipe won’t make any distinction to the style of the soup.

The given recipe is the Indian model of Chinese Hot and Sour Soup to fit the style of the folk. This is the recipe of Vegetable Hot and Sour Soup. You can exchange it to a non vegetarian recipe by way of including boneless rooster items, beef and rooster inventory in line with your desire. To thicken the soup as a substitute of corn flour you could upload crushed egg.

This soup can also be served as a one meal dish and you’ll serve it with scorching garlic bread. It will for sure heat up a chilly wintry weather night time.

Ingredients For The Soup

Cauliflower- 20 grams
Cabbage- 20 grams
Capsicum-1 No.
French Beans-10-12 No.
Carrot -20 grams
Spring Onions- 1 No.
Grated Ginger- 1 tea spoon
Chopped Leeks (Spring Onion Shoots) – 2 desk spoon
Vegetable Stock- 750 ml.
Tomato Ketchup-1 tea spoon
Vinegar- ½ tea spoon
Chilli Sauce- ½ tea spoon
Soy Sauce- 1 tea spoon
Black pepper powder- ½ tea spoon
Salt to style
Ajinomoto- ½ tea spoon
Corn Flour- 1 desk spoon
Oil- 30 ml.
Finely chopped contemporary coriander to garnish.

Method To Make Hot And Sour Soup

1. Wash and finely chop all of the greens and stay apart.

2. Make vegetable inventory with 750 ml. water and vegetable peels and chunks. Strain and stay apart.

3. Heat oil in a wok. Add chopped onions, grated ginger and leeks and fry for a couple of seconds.

4. Add chopped greens and blend neatly. Add the inventory and salt.

5. Bring to boil and decrease the flame.

6. Dissolve corn flour in 2 desk spoon of water and upload to the soup for thickening.

7. Boil the soup for 2-Three mins. Add tomato ketchup, chilli sauce, ajinomoto, black pepper powder and vinegar.

8. Remove from the warmth. Pour in soup bowls, garnish with contemporary coriander and chopped onion shoots. Serve scorching.

Tip

This soup must be freshly ready and served right away to retain the freshness of greens and spices.

To serve it contemporary you’ll get ready the inventory and stay it one by one. Saute the greens previously. Just ahead of serving upload the inventory and seasoning to the greens and provides it a boil.

You might upload small items of tofu, child corns or chopped mushrooms to the soup to extend the style and dietary quotient of the soup.

Photo Credit: Neelscorner.com

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