Bean curd sheets and minced pork clear soup
As weather starts to gets cold we need to prepare our bodies for the winter.
Food for winter should be hot soup that suits the changes of the season.
The soup you make will depend on ingredients that you can find. You
might make clear soup or you might make thick soup, and it will always be
good for your health. But for someone who makes it for breakfast or needs
more energy from the soup, the author prefers hot soup made from a few
types of meat that will give you good energy for the morning. One method
to make this soup is by using meat to make soup stock and using the soup
stock to cook your soup. That way, you will always get fresh soup. The
author would like to share a bean curd sheets and minced pork clear soup
recipe that always gives good energy. It can also be eaten for any meal of
the day.
Ingredients:
Bean curd sheet (soaked) ¾ cup
Minced pork 100 grams
Fish sauce 2 – 2 ½ grams
Stock (meat) 2 cups
Fish balls 10 fish balls
Tung tsai (Tianjin preserved vegetable) 1 teaspoon
Coriander (sliced) 1 tablespoon
Instructions:
- Cut bean curd sheet into strips, 3 inches long.
- Marinate minced pork with ½ tablespoon fish sauce, gently kneading. Shape marinated minced pork into small balls (bite size).
- Fill stock (meat) in a pot and bring to a boil. Wait until it boiled. Add bean curd sheets, minced pork, fish balls. Season with fish sauce and Tung tsai. Turn the heat off.
- Sprinkle with coriander. Serve hot.
Remark: Stock (meat) can make from fish, chicken or pork.
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