How to paste soup (A complete collection of common methods of paste soup)

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List of contents for this article:

1、Nanchang people's practice of making soup
2、Shangrao's method of making soup
3、How to paste fish soup
4、How to paste Nanchang snacks
5、What is the authentic way to make Nanchang paste?

Nanchang people's practice of making soup

1. The production method of Nanchang people's paste is as follows: Nanchang paste production steps: Preparation materials: Mix rice flour and mung bean flour in a ratio of 2:1. Prepare appropriate amount of white sugar, stir-fried, peeled and mashed peanuts, and osmanthus. Mix rice flour and mung bean flour: Add appropriate amount of water to the mixed rice flour and mung bean flour, and stir well. Let stand for about 20 minutes. Boiling osmanthus syrup: Add sugar to appropriate amount of water and cook until the sugar is completely dissolved.

2. The materials used to make Nanchang paste include: rice flour, mung bean flour, white sugar, peanuts, osmanthus, etc. The preparation steps are as follows: Mix rice flour and mung bean flour in a ratio of 2:1, add appropriate amount of water, stir well, and let stand for about 20 minutes. Stir fry the peanuts until fragrant, peel them, and mash them for later use. Add sugar to appropriate amount of water and cook until the sugar dissolves. Add osmanthus and bring to a boil. Turn off the heat.

3. The tips for Nanchang paste are as follows: Preparation of ingredients: Make sure you prepare glutinous rice flour, sweet potato flour, sugar and the right amount of water. These materials are the basis for making paste. Mixing and stirring: Mix the glutinous rice flour and sweet potato flour evenly. This step helps to make the paste feel fine and uniform. Add appropriate amount of water and stir while adding until a uniform paste is formed. Pay attention to no particulate matter when stirring to ensure the smoothness of the paste.

4. The method of making a paste for Nanchang snacks is as follows: Prepare ingredients: Main ingredients: glutinous rice flour, taro, sweet potatoes, mung beans, red beans, peanuts, and longan. Auxiliary material: sugar. Processing ingredients: Cut taro and sweet potatoes into small pieces for better cooking and flavor. Wash mung beans, red beans, peanuts, and longan to remove impurities and dust, and set aside.

Shangrao's method of making soup

1. The method of preparing Shangrao paste is as follows: The main ingredients for preparing ingredients: 6 water chestnuts, 1 carrot, 2 tofu, a few mushrooms, a few fungus, a few oil bean soaked, a few minced meat and bacon, a proper amount of pig blood, and more than half a bowl of potato flour. Seasonings: sesame oil, soy sauce, salt, pepper. Ingredients processing Chop carrots, water chestnuts, fungus, and mushrooms. Dice white tofu, dried bean curd, and bacon.

2. Practice: Chop carrots, water chestnuts, fungus, and mushrooms, and dice white tofu, dried beans, and bacon. Heat the wok, add sesame oil, put other ingredients except tofu into the pan and stir fry. When all ingredients begin to soften, add water. Add water, add tofu, and turn on high heat. After the water in the pot boils, turn to low heat and add appropriate amount of soy sauce, salt, and pepper.

3. Appropriate amount of chicken gizzards or duck gizzards, chicken intestines or duck intestines, bacon, water chestnut, winter bamboo shoots, black fungus, oil bean soaked, mushrooms, tofu bamboo, dried sauce. Heat the wok and pour the oil. Put other ingredients other than white tofu and pig's blood into the pan and stir fry. If it is too dry, apply some water. When all ingredients begin to soften, add boiling water to boil for 5-10 minutes. After the water boils for 5-10 minutes, add white tofu, pig's blood, and chicken soup to turn on the high heat.

4. Jiujiang Radish Cake Jiujiang Radish Cake is a traditional snack in Jiujiang, Jiangxi Province, with radish as the main raw material. The radish cake tastes soft, sweet but not greasy, has a strong radish aroma, and is also added with auxiliary materials such as glutinous rice and sesame seeds, making it rich and diverse in taste. Shangrao Paste Shangrao Paste is a traditional delicacy in Shangrao, Jiangxi Province. It is a paste food made with rice flour as the main ingredient.

How to paste fish soup

Put the vegetables in the pan into shape: After the vegetables in the pan are cooked, slowly pour the mixed fish paste into the pan, gently stir with chopsticks while pouring to evenly disperse it into a paste. Seasoning: After all the fish paste is put into the pan, add appropriate amount of salt, chicken essence (or monosodium glutamate) and soy sauce to season according to your taste. Thickening: Finally, slowly pour in the water starch prepared in advance, stir quickly while pouring, so that the soup becomes thicker and the fish paste begins to become smooth and delicate.

The method of making the paste is as follows: Prepare ingredients: two yellow croakers, clean and remove. Appropriate amount of onions and ginger are used to remove fishy smell and enhance aroma. Use appropriate amount of salt and cooking wine to pickle the fish. Appropriate amount of water starch and egg liquid are used to adjust the consistency of the soup and increase the taste. Appropriate ingredients for seasoning and aroma enhancement. Marinate fish: Marinate the cleaned yellow croaker with salt and cooking wine for 2 hours to fully absorb the flavor and remove the fishy smell.

Squeeze the marinated fish meat into small meatballs one by one, place them into a pan, and cook over medium heat until done. Then put the pork tenderloin slices, sea cucumber slices, squid slices, mushroom slices, and winter bamboo shoots slices into the pot, and continue to cook until the ingredients are cooked. Season with appropriate amount of salt, chicken essence, and white pepper, and thicken with wet starch to make the soup thick. Finally, sprinkle with chopped green onion, drizzle with a little sesame oil, and serve out of the pan.

Paste soup is a traditional China soup. It is mainly made by mixing starch and water, heating it until thick, and then adding various ingredients. This dish has different methods and flavors in different regions. Some places like to add meat, seafood or vegetables, while others like to add tofu or egg drops.

How to paste Nanchang snacks

The method of making paste for Nanchang snacks is as follows: Prepare ingredients: Main ingredients: glutinous rice flour, taro, sweet potato, mung bean, red bean, peanuts, longan. Auxiliary material: sugar. Processing ingredients: Cut taro and sweet potatoes into small pieces for better cooking and flavor. Wash mung beans, red beans, peanuts, and longan to remove impurities and dust, and set aside.

Nanchang paste making steps: Preparation materials: Mix rice flour and mung bean flour in a ratio of 2:1. Prepare appropriate amount of white sugar, stir-fried, peeled and mashed peanuts, and osmanthus. Mix rice flour and mung bean flour: Add appropriate amount of water to the mixed rice flour and mung bean flour, and stir well. Let stand for about 20 minutes. Boiling osmanthus syrup: Add sugar to appropriate amount of water and cook until the sugar is completely dissolved. Add osmanthus, bring to a boil, turn off heat, and set aside.

Nanchang people's practice of making soup Nanchang paste is one of the traditional snacks in Nanchang, Jiangxi Province. The main raw materials are rice flour and mung bean flour. It tastes soft, waxy, sweet and delicious, and is a good choice for summer cooling. The materials used to make Nanchang paste include: rice flour, mung bean flour, white sugar, peanuts, osmanthus, etc. The preparation steps are as follows: Mix rice flour and mung bean flour in a ratio of 2:1, add appropriate amount of water, stir well, and let stand for about 20 minutes.

How to paste Nanchang snacks: Prepare glutinous rice flour, taro, sweet potatoes, mung beans, red beans, peanuts, longan and other ingredients. Cut taro and sweet potatoes into small pieces, wash mung beans, red beans, peanuts, and longan for later use. Add glutinous rice flour to appropriate amount of water and stir evenly. Add appropriate amount of water and stir until a paste. Pour the mushy glutinous rice flour into the pan, add appropriate amount of water, and bring to a boil over medium heat.

Jiangxi's specialty delicacies are rich and diverse, including paste soup, Lushan "Three Stones", ancient porcelain clay stewed chicken, etc. are all very representative authentic delicacies and are worth exploring and experiencing. Origin and meaning of paste soup: paste soup, also known as Fu soup, began in the Yuan Dynasty and is a specialty snack in Nanchang. Eating blessing soup on the seventh day of the first lunar month every year means that blessings will fill the door throughout the year and carries the local people's prayers for a better life.

What is the authentic way to make Nanchang paste?

Ingredients: A fresh grass carp (about 500 grams), 100 grams of pork tenderloin, 50 grams of water-dried sea cucumber, 50 grams of water-dried squid, 25 grams of water-dried mushrooms, and 25 grams of water-dried winter bamboo shoots. Accessories: 2 egg whites, appropriate amount of wet starch, and appropriate amount of chopped onions and ginger. Seasoning: salt, chicken essence, white pepper powder, cooking wine, soy sauce, sesame oil each appropriate amount.

The making method of Nanchang people's paste is as follows: Nanchang paste making steps: Preparation materials: Mix rice flour and mung bean flour in a ratio of 2:1. Prepare appropriate amount of white sugar, stir-fried, peeled and mashed peanuts, and osmanthus. Mix rice flour and mung bean flour: Add appropriate amount of water to the mixed rice flour and mung bean flour, and stir well. Let stand for about 20 minutes. Boiling osmanthus syrup: Add sugar to appropriate amount of water and cook until the sugar is completely dissolved.

The tips for making Nanchang paste are as follows: Prepare ingredients: Make sure you prepare glutinous rice flour, sweet potato flour, sugar and the right amount of water. These materials are the basis for making paste. Mixing and stirring: Mix the glutinous rice flour and sweet potato flour evenly. This step helps to make the paste feel fine and uniform. Add appropriate amount of water and stir while adding until a uniform paste is formed. Pay attention to no particulate matter when stirring to ensure the smoothness of the paste.