Hot and sour soup

Health benefits

Tomatoes: promote blood circulation and remove blood stasis

Eggs: Nourishing Blood

Auricularia auricula: nourishing blood

Ingredients and materials

1 tomato

4 fresh shiitake mushrooms

50g shredded meat

1 box of lactone tofu

1 small bag of pickled vegetable shreds

2 eggs

5-6 pieces of fungus

Moderate amount of edible oil

1 tablespoon garlic chili sauce

1-2 cilantro stems

1 scallion

1 slice of ginger

1 tablespoon soy sauce

1-2 tablespoons of vinegar

2 tablespoons starch

Appropriate amount of sesame oil

Hot and sour soup

1. Mix shredded meat with soy sauce and a small amount of starch and marinate for about 15 minutes.

2. Wash the tomatoes, mushrooms, and cilantro, and slice the tomatoes and mushrooms.

3. Soak the fungus well, cut it into shreds, wash and cut the ginger into shreds, wash and cut the scallions into small pieces, and set aside a box of lactone tofu.

4. Remove the bag of shredded pickled vegetables for later use.

5. 1 tablespoon of garlic chili sauce.

6.2 eggs, set aside.

7. Heat the wok and cool the oil. Stir fry the shredded ginger until fragrant. Pour in the marinated shredded meat and stir fry until half cooked. Add shredded pickled vegetables, garlic, and spicy sauce and stir fry. Remove and set aside. Rinse the pan, heat the pan to cool the oil, pour the tomatoes into the pan, stir fry them until they are mushy, add the mushrooms and agaric, continue to stir for a while, then pour the fresh garlic Shredded pork and hot pickled mustard greens into the pan, add cool water to boil until it boils, stir the starch in cold water, pour it into the pan, stir slightly, add lactone tofu, pour in vinegar, boil the soup, pour in the broken eggs, stir slightly, wait for the soup to boil again, tear the coriander into small pieces and sprinkle them with scallions into the soup.

8. Add an appropriate amount of sesame oil after serving.

Tips

The amount of garlic chili sauce and vinegar used depends on personal taste.

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