In any case, it is better to treat yourself. It is better to have a drink in the oven. The persimmon has a new acidity, and the tender yellow chicken rolls in the bright red sour soup. The sour aroma is floating in the air, which is mouth watering. Http://blog.sina.com.cn/graceliy
Tomato sour soup: Material: 8 large tomatoes, 1 tbsp salt, 1 tbsp sugar, 1 tbsp high liquor, 1 large glass jar
Method: Wash and dry the water droplets of the skin, cut into pieces, and fill in a water-free and oil-free wide-mouth glass jar. Add 1 tablespoon of salt, 1 tablespoon of sugar, 1 tablespoon of high-alcohol, cover the bottle and let it stand at room temperature. Open the lid every day and stir it with oil-free and water-free chopsticks to help the sour soup breathe. The fermentation is very fast in the summer, and the juice of the tomatoes oozes out the next day. There are some white floating foam on the surface, which can be used in about 3 days. After autumn and winter, it is obviously much slower, and the fermentation time is extended by 7-14 days. The white froth on the surface of the fermented sour soup is normal, as long as there is no green spots, mildew, rest assured to eat
Picture Forgot to take the fermented rice soup: Material: A bowl of Taomi water: Pour rice water into a clean wide-mouth glass bottle, cover the bottle and let it stand at room temperature. 2-3 days in summer, 5-10 days in autumn and winter, the surface of fermented rice soup will also have white foam, as long as there is no green spots, mildew, and safe to eat.
Wash the clams with three yellow chickens, simmer the impurities in the cold water pot, and remove them for use.
Add the appropriate amount of base oil (slightly more) to the wok, remove the completely broken tomatoes from the sour soup and fry them into the pan. Stir fry until the red oil is poured into the remaining sour soup and add the appropriate amount of salt. , pepper, 1 tablespoon soy sauce, boil over high heat, pour the fermented rice soup, simmer the soup into the chicken, cover the lid and simmer for 15 minutes until the chicken is cooked. Add 1 tablespoon of wood ginger oil before the fire is turned off, and the taste is immediately eye-catching. You can also move to the induction cooker, slowly squat with a simmer, eat chicken first, then add some kinds of meatballs, mushrooms, tofu, vegetables, and eat sweaty.