The invention provides an oil-flavored yellow sour soup. The soup is prepared from pumpkin, yellow cherry tomatoes, salt, red sour soup
fermentation broth, oil pressed by small mill,
soybean oil,
monosodium glutamate, white granulated
sugar,
litsea cubeba oil and water. A preparation method of the oil-flavored yellow sour soup comprises the following steps: subjecting the pumpkin to stem removal,peeling, seed drawing, cleaning, dividing
cutting and crushing, mixing the crushed pumpkin with water, cleaning and crushing the yellow cherry tomatoes, mixing the crushed yellow cherry tomatoes withwater, mixing the above raw materials, adding the salt and the red sour soup
fermentation broth, performing mixing and stirring, performing sealing and anaerobic
fermentation, performing
grinding to obtain
slurry, namely a plain yellow sour soup D, adding the oil pressed by small mill and the
soybean oil, adding the plain yellow sour soup D, the
monosodium glutamate, the white granulated
sugar andthe
litsea cubeba oil after oil heating, and performing stir-frying and stirring with
slow fire to obtain the oil-flavored yellow sour soup. The method enriches the color of the sour soup, and enables the soup to be rich in nutrients, exquisite in texture and fragrant in taste. The
mass fraction of the pumpkin is large; the color and the
viscosity of the oil-flavored yellow sour soup can be increased. The yellow cherry tomatoes are stir-fried by the added oil pressed by small mill and the
soybean oil, so that the absorption of
lycopene by the
human body can be increased.