Job's tears, tea tree mushroom and spare ribs soup(yi mi cha shu gu pai gu tang )

Job's tears, tea tree mushroom and spare ribs soup

Introduction:

"Nanchang people like soup as much as Cantonese. Nanchang is located in the plain, but it is sultry in summer. It is known as the four furnaces. Winter is cold and humid, so no matter what kind of season, whether it is five-star hotels, or stalls, there are figures of Nanchang earthen pot soup. People who have been to Nanchang will surely find that there are such scenes in the snack shops in Nanchang. Many people are sitting in the narrow hall of the roadside snack shops. There are only two utensils in front of them, one is Nanchang mixing powder, and the other is a small earthen jar. In this small jar, the essence of Nanchang people's soup is concentrated. So Nanchang people call it earthen pot soup, which is called folk earthen pot soup. There are many kinds of ingredients in the pot soup. For example, the most famous one is the fat sausage and soybean pot soup, which has been on a famous food show in Taiwan, as well as the popular preserved egg and meat cake pot soup and pig heart and lung pot soup. In my feeling, there is nothing that can't be put into a pot of soup. But speaking of this pot soup, people who have been to Nanchang must have seen it. It uses a large jar, which is filled with carbon, and then the small jar soup is put in. Because the charcoal is burned in the jar, the constant temperature should be maintained. This simmer for 7 hours, the taste is really good! So we can often see that there are many people who drink earthen pot soup in the morning, because businesses usually put the soup in at night, and it's the freshest in the morning! And also heard that the water used in the real pot soup, all need to use good mineral water! But now the real use of charcoal simmer is very few, are switching to the electric furnace! Naturally, the taste is much worse! Maybe you can only go to the folk restaurant on Ruzi road in Nanchang to drink it and simmer it with charcoal fire, but the price there is also amazing. A can of soup costs 30 yuan! I'm not rich. I can't afford a 30 yuan can of soup, and I don't want to go to a small shop outside to drink soup, because I heard that the seasonings in the current small shop's earthen pot soup are not reassuring. So do it yourself and get plenty of food and clothing. "

Production steps:

Step 1: get all the materials ready. (soak the job's tears in the stew for 1 hour in warm water in advance)

Step 2: the water temperature in the pot is about 37 degrees, add the spareribs and fly water.

Step 3: put the spareribs into the stew, cut off the old roots of the tea tree mushroom, add enough water and salt.

Step 4: put the stew in the steamer and simmer for 2-3 hours.

Materials required:

Spare ribs: 250g

Agrocybe aegerita: 200g

Coix: 50g

Ginger: 10g

Table salt: 2G

Note: where birds chirp: 1, because now the pork feel not at ease, so after a water, the real original Nanchang tile soup is not flying water, direct cold water pot. The taste should be more delicious. 2. The old roots of Agrocybe aegerita must be removed, otherwise the taste will be affected. 3. Put salt first, so that the flavor can be fully integrated into the spareribs, but put less salt, because the tea tree mushroom is salt sucking. 4. Fill up the water at one time without opening the lid. I bought a small stew pot with two lids. The tighter the lid, the more delicious the soup. The simmer soup in the shop outside is covered with tin foil, which also plays a sealing role

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Yi Mi Cha Shu Gu Pai Gu Tang