Lunar New Year年夜饭Chinese中式
Hot & Sour Soup酸辣汤
A 4-serving recipe with a 25-minute beginner workflow, exact seasoning and visible checkpoints.豆腐、蘑菇和蛋花煮成热汤，米醋带酸香，调好酸辣度后及时上桌。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Measure first先量好先量好Mide antes먼저 계량
- Cornstarch slurry: stir the stated cornstarch into the stated cold water in a cup until no white lumps remain; stir again right before adding because it settles.水淀粉：把规定量的玉米淀粉放杯中，加规定量冷水搅到无白色结块；下锅前再搅一下，淀粉会沉底。
Cut 7 oz / 200 g firm tofu and 4 oz / 115 g mushrooms into 5-mm strips. Stir 2 tbsp cornstarch into ¼ cup cold water. Beat 1 egg. Measure 4 cups chicken broth, 3 tbsp rice vinegar, 2 tbsp soy sauce and ½ tsp ground white or black pepper. Slice 2 scallions.7盎司（200克）老豆腐、4盎司（115克）蘑菇切5毫米条。2大匙淀粉兑¼杯冷水。1个蛋打散。量4杯鸡高汤、3大匙米醋、2大匙酱油、½小匙白或黑胡椒粉。2根葱切葱花。
Written for 4 servings · cooking more? Use batches按 4 人份写 · 加量请分批按 4 人份寫 · 加量請分批Para 4 porciones · si haces más, por tandas4인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
Ingredients食材
- Chicken broth鸡汤4 cups杯
- Tofu豆腐7 oz盎司
- Mushrooms蘑菇4 oz盎司
- Egg鸡蛋1
- Rice vinegar米醋3 tbsp大勺
- Soy sauce酱油2 tbsp大勺
- Cornstarch玉米淀粉2 tbsp大勺
- Black pepper黑胡椒0.5 tsp小勺
- Scallions葱2
Method做法
Bring the broth and mushrooms to a gentle simmer in a 3-quart Dutch oven.
3升锅里放高汤和蘑菇，煮到微微冒泡。
Small bubbles break gently across the surface.表面轻轻冒小泡。
Common mistake & quick fix容易错在哪，怎么补救
If bubbling hard, lower the heat. Scrape the bottom every 5 minutes so nothing sticks.滚得太猛就调小火；每5分钟刮一次锅底防粘。
Add the tofu, soy sauce, vinegar, and pepper.
下豆腐、酱油、醋和胡椒。
Small bubbles break gently across the surface.表面轻轻冒小泡。
Common mistake & quick fix容易错在哪，怎么补救
If bubbling hard, lower the heat. Scrape the bottom every 5 minutes so nothing sticks.滚得太猛就调小火；每5分钟刮一次锅底防粘。
Give the slurry a stir, then pour it in while you keep stirring.
水淀粉先搅匀，一边搅汤一边倒进去。
Sauce coats the back of a spoon and a finger line stays clear.酱汁挂住勺背，手指划线不合拢。
Common mistake & quick fix容易错在哪，怎么补救
If thin, simmer 2 more minutes; if too thick, stir in 2 tbsp broth or water.太稀再煮2分钟；太稠拌入2大匙高汤或水。
Stir the soup in one direction and drizzle in the egg.
汤朝一个方向搅，同时把蛋液细细淋进去。
Egg forms opaque ribbons with no runny egg.蛋成不透明的蛋花，无生蛋液。
Common mistake & quick fix容易错在哪，怎么补救
Clumps are fine; pour more slowly next time.结块没关系，下次倒慢些。
Turn off the heat, taste, and scatter scallions on top.
关火，尝一下味道，撒上葱花。
Soup tastes clearly sour and peppery.汤明显酸辣。
Common mistake & quick fix容易错在哪，怎么补救
Not sour enough? Add 1 tsp vinegar at a time, at most 1 tbsp. Too sharp? Add ¼ cup broth.不够酸就每次加1小匙醋，最多1大匙；太冲就加¼杯高汤。
Ladle into 4 bowls and serve.
舀到4只碗里，端上桌。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Chicken broth鸡汤Low-sodium broth lets you season to taste; homemade freezes well.低钠高汤便于自己调味；自制可冷冻。
Tofu豆腐Plant protein with calcium. Firm/extra-firm for searing—press 15 min to remove water.植物蛋白，含钙。煎用老豆腐，先压15分钟去水。
Mushrooms蘑菇Umami and B vitamins. Wipe, don't soak; give them space in the pan to brown.鲜味足，含B族维生素。擦净别泡水；锅里别挤，才能煎上色。
Eggs鸡蛋Cheap complete protein. Older eggs peel easier; room-temp eggs bake and whip better.便宜的完全蛋白。放几天的蛋好剥壳；回温的蛋烘焙打发更好。
- Rice vinegar米醋
Rice vinegar is mild for Asian dressings and quick pickles; white vinegar is sharper — use less.米醋温和，适合亚洲凉拌和快腌；白醋更冲，要少放。
- Soy sauce酱油
Umami and salt in one. Low-sodium versions cut ~40% salt.鲜和咸一次到位。低钠款少约四成盐。
Cornstarch玉米淀粉Thickens sauces glossy and crisps coatings. Mix with cold water first to avoid lumps.玉米淀粉让酱汁浓稠发亮、裹粉更脆。先用冷水调开防结块。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
3-liter pot, ladle, whisk3升锅、汤勺、打蛋器
Make it a balanced meal营养搭配建议
Make it a meal: soup + a green salad for fiber + crusty bread or a grilled cheese for carbs and protein.汤变正餐：汤＋绿叶沙拉补纤维＋烤面包或芝士吐司补碳水和蛋白。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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