Nutritional value of hot and sour soup Hot and sour soup is a traditional snack in Sichuan, belonging to Sichuan cuisine or Hunan cuisine. Sichuan hot and sour soup is sour, spicy, salty, fresh and fragrant. It is made of shredded pork, tofu, winter bamboo shoots, Baoning vinegar and other materials boiled in clear soup. Drinking after meals has the functions of sobering up, relieving boredom and helping digestion. So many people miss the delicious hot and sour soup when they don't have much appetite. Hot and sour soup has the functions of invigorating spleen, nourishing stomach, softening liver and tonifying kidney, and is suitable for the adjuvant treatment of anorexia. Hot and sour soup is a dish with high nutritional value.
The calorie of hot and sour soup is 37 calories, 2.55g of carbohydrate, 2.09g of fat, 2.03g of protein and 0.09g of cellulose. Stir-frying is the most widely used cooking method, and the amount of oil determines the calorie, thus affecting its applicability during weight loss. During weight loss, it is recommended to stir-fry with light oil.
Nutrition experts say: acid can stimulate gastrointestinal peristalsis, and spicy can promote blood circulation and metabolism. Theory? Generally speaking, you can really lose weight. But eating hot and sour soup on an empty stomach in the morning will stimulate the gastric mucosa, affect the gastrointestinal function, and may also cause hypoglycemia! In addition, experts said that the hot and sour soup sold in the market is high in sodium, and if you eat too much, it will increase the risk of stomach cancer. People can make fresh hot and sour soup.
Hot and sour soup is something people should avoid. Hot and sour soup can be eaten by most people. Hot and sour soup is sour, spicy, salty, fresh and fragrant. It is made of shredded pork, shredded bamboo shoots, shredded carrots and tofu, and is cooked in stock. Yingjie said that eating greasy food in the New Year can easily lead to indigestion and loss of appetite. It is advisable to cook a pot of hot and sour soup to wake up the stomach and relieve depression, so as to reduce fat and relieve boredom, help digestion and stimulate appetite.
Hot and sour soup tastes good and bad, but the most important thing is the proportion of salt, pepper and vinegar. The proportion of salt in hot and sour soup can adjust the taste of acid and spicy. Pepper is the most important raw material, remember not to put pepper? Evaporation? If you drop it, it will become sour soup. The correct time to put it in is when the main ingredient is ripe at 9.5, and when it is completely cooked, turn on the fire 10 second. So you keep the spicy taste of pepper without leaving? Something fishy? Gas. The ratio of vinegar to salt is about 6:5, which is acceptable to the public. If you want spicy food, you can use the ratio of 6:4. Pregnant women can drink hot and sour soup. As long as pregnant women pay attention to their diet and eat less irritating food during pregnancy, it will not have any adverse effects on their babies under normal circumstances. In addition, you should not do strenuous exercise during pregnancy, pay attention to rest, and be strict with yourself for your baby's health.
Hot and sour soup practice practice one
Make ingredients
Tofu 30g, cooked chicken (or ham) 15g, mushrooms, cooked shredded pork, sea cucumber squid, eggs.
Taiwan style hot and sour soup
1, starch 25g, chopped green onion 3g, soy sauce 10g, lard 30g, monosodium glutamate and pepper each 1g, baoning vinegar 6g, refined salt 5g and chicken soup 750g.
production process
1. Cut tofu, mushrooms, sea cucumber and squid into fine filaments respectively, put cooked shredded pork and cooked shredded chicken into a pot, add chicken soup, refined salt, monosodium glutamate and soy sauce, boil over high fire, thicken wet starch, and add chopped eggs over low fire.
2. Put pepper, Baoning vinegar, chopped green onion and a little lard into the soup bowl. When the eggs float into the pot, the fire will turn high until the shredded pork is rolled up and rushed into the soup bowl. (You can add different ingredients according to your taste, such as ham and coriander. )
Exercise 2
Sichuan hot and sour soup is sour, spicy, salty, fresh and fragrant. It is made of shredded pork, tofu, winter bamboo shoots, Baoning vinegar and other materials boiled in clear soup. Drinking after meals has the functions of sobering up, relieving boredom and helping digestion. So many people miss the delicious hot and sour soup when they don't have much appetite.
Make ingredients
30g of tofu, cooked chicken (or ham), mushrooms, cooked shredded pork,
Tasty hot and sour soup (14)
Egg 1, starch 25g, chopped green onion 3g, soy sauce 10g, lard 30ml, monosodium glutamate and pepper 1g, baoning vinegar 15ml, refined salt 5g, chicken soup 750ml (folk practice, rare materials such as chicken and mushrooms are unnecessary).
production process
1. Cut tofu and mushrooms into filaments respectively, put the cooked shredded pork and cooked shredded chicken into a pot, add chicken soup, refined salt, monosodium glutamate and soy sauce, boil over high fire, thicken wet starch, and add eggs broken by low fire;
2. Put pepper, Baoning vinegar, chopped green onion and a little lard into the soup bowl. When the eggs float into the pot, the fire will turn high until the shredded pork is rolled up and rushed into the soup bowl.
Production key
Hot and sour soup tastes good and bad, but the most important thing is the proportion of salt, pepper and vinegar.
The proportion of salt in hot and sour soup can adjust the taste of acid and spicy.
Pepper is the most important raw material. Remember not to let the pepper "evaporate", it will turn into sour soup. The correct placing time is 9.5 when the main ingredient is ripe, and when it is fully cooked, fire 10 second. In this way, the spicy taste of pepper will be maintained without leaving its "fishy" taste.
The ratio of baoning vinegar to salt is about 6:5, which is acceptable to the public. If you want spicy food, you can use the ratio of 6:4.
Exercise 3
Make ingredients
Pork tenderloin 100g, onion 1, agaric 20g, ginger 2g, carrot 30g, celery 30g, egg 2g and coriander 2g.
Material A: 1.5 teaspoons of salt, 1/4 teaspoons of pepper, and 6 cups of stock.
Material b: 2 tablespoons gouache.
Material C: 1 tablespoon vinegar [production process]
production process
1. Wash pork tenderloin and auricularia, wash carrots and celery, shred and blanch in boiling water; Wash onion and coriander, peel ginger and cut into powder; Beat the eggs into a bowl and beat well.
2. Pour 2 tablespoons of oil into the pot and cook until fragrant, then add shredded pork, auricularia auricula, carrot and celery, stir-fry until cooked, add material A to boil, add material B to thicken, add egg liquid to boil, add material C, and then add onion and coriander.
You can change the content according to your personal taste, such as putting shredded tofu (tofu should be blanched first), and southerners can put shredded bamboo shoots and so on. The key point is to use bone soup in soup (soup instead of bone). As long as it is authentic, the soup is very fresh without adding chicken essence and monosodium glutamate.