Title: How to make Kaili Sour Soup
In recent years, Kaili Sour Soup, as one of the representatives of Guizhou specialties, has been favored by diners. Whether it's a family dinner or a restaurant banquet, this spicy and sour soup is always the highlight of the table. This article will give you a detailed introduction to the preparation method of Kaili Sour Soup, and attach the hot topics and hot content on the Internet in the past 10 days to help you easily master this delicious dish.
1. The origin and characteristics of Kaili Sour Soup
Kaili Sour Soup originates from Qiandongnan Miao and Dong Autonomous Prefecture in Guizhou and is famous for its spicy and sour taste. Its unique sour taste comes from fermented rice soup or tomatoes, and is paired with unique local spices and ingredients to form a rich local flavor. The following are common classifications of Kaili sour soup:
| Type | main raw materials | Flavor characteristics |
|---|---|---|
| red sour soup | Tomatoes, peppers, glutinous rice | Spicy and sour, bright red color |
| White sour soup | Rice soup, wood ginger seeds | Fragrant, sour and refreshing, with a long aftertaste |
2. Steps to make Kaili Sour Soup
The following is the detailed recipe for the home version of Kaili Red Sour Soup:
| steps | Operation | Remarks |
|---|---|---|
| 1. Prepare raw materials | 500g tomatoes, 200g red pepper, 50g glutinous rice flour, appropriate amount of salt, ginger and garlic | Tomatoes need to be ripe and plump |
| 2. Make sour soup base | Mash tomatoes and peppers, add glutinous rice flour and salt, mix well, seal and ferment for 3-5 days | Store at room temperature and away from light |
| 3. Cooking sour soup | Take the fermented sour soup base, add water to boil, add fish fillets or beef and cook until cooked | Can be paired with bean sprouts, tofu and other vegetables |
| 4. Season and serve | Add ginger oil, pepper powder and chopped green onion according to taste. | Mujiangzi is the key spice |
3. Hot topics on the Internet and content related to sour soup
In the past 10 days, discussions about Kaili Sour Soup have mainly focused on the following aspects:
| topic | heat index | Main platform |
|---|---|---|
| Guizhou Food Tourism Guide | 8.5/10 | Little Red Book, Mafengwo |
| Fermented Food Health Benefits | 7.2/10 | Zhihu, WeChat public accounts |
| Quick version of sour soup recipe | 9.1/10 | Douyin, Bilibili |
4. Tips for making
1.Fermentation control: The fermentation time is shortened to 2-3 days in summer and 5-7 days in winter. It is successful if bubbles are produced and a sour aroma is released.
2.food substitution: If there is no fresh ginger seed, you can use ginger seed oil instead, but the added amount needs to be halved to avoid being too thick.
3.Save method: The fermented sour soup base can be refrigerated for 1 month, and frozen in separate packages for up to 3 months.
5. Nutrition information reference
| Nutrients | Content per 100g | health benefits |
|---|---|---|
| heat | 58kcal | low calorie |
| Lactic acid bacteria | ≥10⁶ CFU | Aid digestion |
| Vitamin C | 12mg | Antioxidant |
By following the above steps, you can easily recreate the authentic Kaili Sour Soup at home. This delicacy carries Miao and Dong dietary wisdom, which can not only warm the stomach and bring a unique taste experience. You might as well take advantage of the current popularity of sour soup delicacies and try your hand at making it!
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