# 1把金针菇2个西红柿，教你做酸辣汤，酸辣鲜香，暖心又暖胃，解馋

Source: https://www.youtube.com/watch?v=pwFbNxNzyBQ
Recap page: https://rapidrecap.app/video/pwFbNxNzyBQ
Generated: 2026-01-14T20:34:34.26+00:00

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## Quick Overview

The video successfully demonstrates how to prepare a nutritious, low-fat, hot and sour soup (酸辣汤) using enoki mushrooms, tomatoes, shiitake mushrooms, wood ear mushrooms, ham, and silken tofu, emphasizing its simple preparation method perfect for warming up during winter.

**Key Points:**
- The recipe yields a hot and sour soup that is nutritious, low in fat, and satisfying, making it suitable for consumption without gaining weight.
- Preparation involves blanching enoki mushrooms, wood ear mushrooms, and shiitake mushrooms for two minutes to remove oxalic acid before combining them.
- Tomatoes are peeled by scoring them with a cross, blanching for two minutes in hot water, and then having the core removed before dicing.
- Silken tofu is cut into small cubes after being halved and scored vertically and horizontally.
- A seasoning sauce is created using 4 spoonfuls of light soy sauce, 4 spoonfuls of fragrant vinegar, 1 spoonful of salt, and 1 spoonful of white pepper, mixed thoroughly.
- The tomato base is cooked until soft and saucy, then the blanched mushrooms, diced tofu, and julienned ham are added and simmered for two minutes to infuse flavor.
- The final step involves reducing the heat to low, slowly drizzling in whisked eggs to create beautiful egg ribbons, and garnishing with chopped scallions and cilantro before serving.

![Screenshot at 2:28: The main cooking phase where silken tofu cubes are added to the simmering tomato base, just before the other ingredients and seasonings are incorporated.](https://ss.rapidrecap.app/screens/pwFbNxNzyBQ/00-02-28.jpg)

**Context:** This video is a cooking tutorial presented by a creator named Xiao Nu (小颖美食) demonstrating the step-by-step process for making a Chinese-style hot and sour soup (酸辣汤) that is explicitly designed to be healthy, nutritious, and low in fat, while still being flavorful and warming, especially suitable for cold weather.

## Detailed Analysis

The tutorial begins with preparing the main vegetable components. Tomatoes (2) are scored in a cross pattern (0:05), blanched in hot water for two minutes to aid peeling (0:11), and then peeled and diced after removing the core (0:48). Enoki mushrooms (金针菇) are separated into small clumps (0:16), shiitake mushrooms (香菇) are washed and sliced thinly (0:25), and wood ear mushrooms (木耳) are prepared by rolling and slicing them into thin shreds (0:35). Ham (火腿) is cut into thin strips after slicing (1:19). Cilantro (香菜) and scallions (小香葱) are finely chopped and set aside (1:07, 1:11). For the sauce, 4 spoonfuls of light soy sauce (生抽), 4 spoonfuls of fragrant vinegar (香醋), 1 spoonful of salt (盐), and 1 spoonful of white pepper (胡椒粉) are mixed thoroughly in a bowl (1:49). Two eggs are whisked and set aside (1:46). The cooking process starts by heating oil in a wok and stir-frying the diced tomatoes until soft and saucy (2:17). Water is added to the tomato base, and once boiling, the diced silken tofu (嫩豆腐) is added and simmered for two minutes (2:29). The blanched mushrooms (enoki, wood ear, and shiitake) and ham strips are then added to the pot and stirred well (2:37). After simmering to blend flavors, the prepared sauce is poured in and cooked for another two minutes (2:44). Finally, the heat is reduced to low, and the whisked egg is slowly drizzled in while gently pushing the liquid to form beautiful egg ribbons (3:05). The soup is finished by adding the chopped scallions and cilantro (3:15), resulting in a hot, sour, savory, nutritious, and low-fat soup.

### Ingredient Preparation

- Tomatoes scored, blanched, peeled, and diced
- Enoki, shiitake, and wood ear mushrooms separated/shredded
- Ham julienned
- Tofu cut into cubes
- Scallions and cilantro chopped

### Sauce Preparation

- Mix 4 spoons light soy sauce, 4 spoons fragrant vinegar, 1 spoon salt, and 1 spoon white pepper, whisking until uniform.

### Cooking Steps

- Stir-fry tomatoes until soft and saucy (2:17)
- Add water and boil, then add tofu and simmer for 2 minutes (2:29)
- Add blanched mushrooms and ham, simmer for 2 minutes (2:37)
- Add prepared sauce and simmer for 2 minutes (2:44)

### Finishing Touches

- Reduce heat to low and drizzle in whisked eggs to create egg ribbons (3:05)
- Stir gently to form egg flowers (3:09)
- Add chopped scallions and cilantro (3:15)

### Final Outcome

- The resulting dish is a hot and sour soup (酸辣汤) that is light in taste, nutritious, low in fat, and warming, suitable for the elderly and children.

![Screenshot at 0:05: Two red tomatoes are shown on a plate next to enoki mushrooms, with the instruction to score the tomatoes with a cross knife for peeling.](https://ss.rapidrecap.app/screens/pwFbNxNzyBQ/00-00-05.jpg)
![Screenshot at 0:24: A shiitake mushroom is being thinly sliced on a wooden cutting board.](https://ss.rapidrecap.app/screens/pwFbNxNzyBQ/00-00-24.jpg)
![Screenshot at 0:33: Rehydrated wood ear mushrooms are being rolled up before being sliced into thin strands.](https://ss.rapidrecap.app/screens/pwFbNxNzyBQ/00-00-33.jpg)
![Screenshot at 1:27: A block of silken tofu is presented on a black plate, ready to be cut into cubes.](https://ss.rapidrecap.app/screens/pwFbNxNzyBQ/00-01-27.jpg)
![Screenshot at 2:44: The tomato base, now a rich red sauce, has the prepared sauce mixture being poured into it for final seasoning and simmering.](https://ss.rapidrecap.app/screens/pwFbNxNzyBQ/00-02-44.jpg)