Guizhou sour soup recipe and recipe

Various classifications of sour soup

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Sour soup is mainly divided into white acid and red acid. White acid is divided into rice white acid and flour. White acid is produced; red acid is mainly divided into malic acid, red oleic acid, chili acid, shrimp acid and malodorous acid.

Rice-made white sour

7 ways to make Guizhou sour soup, but not many chefs know it!

Features:

Rice-made white acid has a sweet aftertaste and a fragrant smell, and is usually used to make lighter dishes.

Method:

Wash the rice or glutinous rice twice first, take the second rice washing water and pour it into the kimchi jar. Put the water with more rice in the pot over low heat. Cook until the rice grains bloom (half-cooked), then strain out the rice, pour the hot rice soup (note that the temperature should be maintained at 40℃-50℃) into the jar, then pour a little old white sour soup, cover it with a bowl, and pour some Pour in water and let it ferment for 24 hours. The method is very simple.

White sour noodles made with flour

7 ways to make Guizhou sour soup, but not many chefs know it!

Features:

The taste of flour-made white acid and secret white acid are similar, but the rice flavor of the latter is missing.

Method:

Mix 300 grams of old noodles for baking into a basin, add 5 kilograms of warm water, mix and pour into the pot, and put it on the fire , stir while heating, then mix 100 grams of glutinous rice flour or cornmeal, soybean flour, and self-rising noodles with water, pour it into the pot, wait until the soup in the pot boils, put it in an earthen jar, seal it, and store it for one to two days Days are enough (5 days at 30℃, 7 days at 25℃, 9 days at 20℃).

Mao Spicy Sour Soup

7 ways to make Guizhou sour soup, but not many chefs know about it!

Features:

Also known as red sour soup, it is a sour soup made from a local wild tomato in Guizhou - Mao La Jiao. The red sour taste is mellow. Light red in color and fragrant.

Method:

Wash 5 kilograms of Mao La Jiao (a local wild tomato in Guizhou, if wild tomatoes are not available, cultivated tomatoes can be substituted) and put them into the jar, add young ginger, 500g each of refined salt, 250g garlic, 1kg chili, 100g glutinous rice flour and 250g white wine, fill the jar with water and cover it, and leave it for 15 days before use. When taking it, just chop the raw materials in the jar into a puree.

7 ways to make Guizhou sour soup, but not many chefs know it!

△ Mao spicy angle

A simpler way is to make it based on white sour soup, adding Mao spicy fruit, etc. The taste level is richer, but sour and refreshing Its essence remains unchanged.

Red oleic acid

7 ways to make Guizhou sour soup, but not many chefs know it!

Features:

Red oleic acid, also known as spicy acid, has a meaty taste, bright red color, spicy and sour taste.

Method:

Saute sour chilies in oil until red oil appears, then add fresh tomatoes and stir-fry until fragrant, then add soup to cook, and ferment in a jar.

Hot Sauce Sour

7 ways to make Guizhou sour soup, but not many chefs know it!

Features:

Sour and sweet, bright red color.

Method:

The chutney is made by grinding fresh red pepper, fish and glutinous rice into a paste, and then adding a small amount of refined salt and sweet wine into the jar for fermentation. It can be prepared with water or oil.

Shrimp Sour

7 ways to make Guizhou sour soup, but not many chefs know it!

Features:

Shrimp acid is mostly found in Dushan County, Sandu Shui Autonomous County and other places in the Buyi and Miao Autonomous Prefecture in southern Guizhou. It has a sour and mellow taste and a strong aftertaste.

Method:

Boil the shrimps and rice, then add refined salt, white wine, sweet distiller's grains, and paste chili noodles into a jar to ferment. When eating, stir-fry or add The soup is ready.

Smelly Sour

7 ways to make Guizhou sour soup, but not many chefs know it!

Features:

Smelly sour soup, also known as Ya Sour, is also called Cou Sour. It is a sour soup made by the Buyi people in Qiannan Prefecture. It is a sour soup in Dushan County, Guizhou Province. The most distinctive dish, but its fermented smell often makes foreign diners stay away from it.

Method:

It is made by boiling chicken, fish, and various vegetables, then cooling them, then putting them into a jar, adding mountain spring water and old sour soup, and fermenting for one month. , the older it gets, the more fragrant it becomes, just scoop it out when using.

In addition, sour soup can also be divided according to different standards as follows:

Based on the quality and clarity of the soup, it can be divided into: high-sour soup, upper-sour soup, and second-order sour soup. Sour soup, clear sour soup, thick sour soup, etc.

Based on the taste of the soup, there are: salty and sour soup, spicy and sour soup, spicy and sour soup, fresh and sour soup, astringent and sour soup, etc.

Based on the raw materials of the soup, there are: chicken sour soup, fish sour soup, shrimp sour soup, meat sour soup, spicy angle sour soup, vegetable sour soup, etc.

Divided according to ethnic groups: Miao sour soup, Dong sour soup, Shui sour soup, Buyi sour soup, etc.

These sour soups are basically modified from the above 7 kinds of sour soups, and the specific methods will not be repeated here.

7 ways to make Guizhou sour soup, but not many chefs know it!

According to the different taste characteristics of nationalities and regions, Guizhou sour soup can also add liquor, cooking wine, and sweet wine (used to penetrate the refined brine, keep the soup clear, and play a sterilizing and flavoring role, increase the fermentation speed, and flavor), sugar cane (absorb odor, prevent deterioration), brown and white sugar, rock sugar, dried chili pepper (seasoning and freshness), ginger, garlic, star anise, cinnamon, grass fruit, pepper, pepper, antelope, ginger seeds, lemon, Lemon leaves, green tangerines, etc. (remove foreign smell, remove fishy smell, and increase aroma) to add flavor.

Moreover, the above recipes can be modified according to local tastes. For example, the amount of tomatoes and peppers in red sour soup can be reduced to reduce the acidity and spiciness of the soup. In addition, in terms of water, mountain spring water is the best, so that the sour soup will be more refreshing.