Miao-style sour soup

Miao-style sour soup

　　The sour soup contains certain amounts of tartaric acid, malic acid, lactic acid, acetic acid, citric acid, and small amounts of succinic acid. The main minerals are calcium, phosphorus, iron, zinc, etc. Among them, the content of calcium and phosphorus is relatively high, and remains relatively stable in the types of sour soup introduced below. In the human body, minerals are mainly found in the bones, where they play a role in maintaining bone rigidity. Therefore, the rich calcium, phosphorus, and iron content in Miao-style sour soup plays an important role in maintaining the excitability of nerves and muscles, as well as the body's acid-base balance.

　　Not all acidic-tasting foods are acidic in nature; Miao-style sour soup dishes are relatively balanced between acidity and alkalinity. First, the lactic acid in Miao-style sour soup is produced through natural fermentation, and when lactic acid is metabolized in the body, it turns into water and carbon dioxide. Based on this, it can be considered that Miao-style sour soup is a neutral food. Second, the sour soup is rich in alkaline components such as calcium and iron, while sour soup fish contains rich acidic components (such as phosphorus and protein), which form acidic substances in the body and can lower blood pH. Third, the vegetables in Miao-style sour soup dishes contain elements such as calcium and magnesium, which produce alkaline substances during metabolism in the body, helping to prevent blood and other bodily fluids from becoming too acidic.

　　Ingredients:

　　Use a large open wooden barrel made of local fir wood, or choose a porcelain jar produced by a ceramics factory that has good firing color, excellent glaze extraction, no warping, no sand holes, and an aesthetically pleasing shape—either open or with a rim.

　　Main ingredients:

　　Rice, japonica rice, or glutinous rice—using glutinous rice will speed up the souring process at the beginning. Both rice-washing water and rice broth can be used, though rice broth is more common. You can also cook plain rice porridge solely with rice to make sour soup. Wild tomatoes. During storage and cooking, the vitamin C they contain is not easily destroyed thanks to the protection of organic acids, resulting in high utilization by the human body. Tomatoes have a high sugar content, most of which is glucose and fructose that can be directly absorbed by the human body.

　　Water:

　　Mountain spring water must be used, either raw or boiled.

　　Sealing:

　　After the sour soup is prepared and placed in a wooden barrel (or pickling jar), it does not need to be hermetically sealed to block out air, but it must be covered with fresh leaves, gauze, wooden boards, etc., to prevent contamination from foreign matter or microbes that could cause spoilage.

　　Placement:

　　During initial preparation, it should be placed near the hearth to keep its active enzymes in optimal growth conditions for rapid souring. Since large quantities of sour soup are not needed during the pickling process, the jar should be placed in a dry, cool, ventilated, and easily accessible location while maintaining cleanliness and hygiene.

　　Soaking time:

　　Depending on the main ingredients used, seasonal temperatures, the method of jar packing, and personal taste preferences, it can range from a few days to several years.

　　Salt:

　　It is advisable to use premium Zigong well salt that is salty, white in color, fine in grain, and low in impurities.

　　Seasonings:

　　Generally, seasonings are not used in making sour soup, but depending on personal preference, ethnicity, and regional differences, commonly selected ones include liquor, cooking wine, sweet wine (also known as laozao juice, used to permeate the saltwater, maintain the clarity of the soup, act as an antiseptic and flavor enhancer, accelerate fermentation, and improve taste), sugarcane (absorbs odors and prevents spoilage), brown and white sugar, rock sugar, dried chili peppers (for flavor and freshness), ginger, garlic, star anise, cinnamon, cardamom, Sichuan peppercorn, pepper, and lingcao herb (for removing odors, fishiness, and enhancing aroma). Depending on actual needs, you can also add scallions, onions, mustard greens, and cilantro to enhance flavor, freshness, and remove odors.