”Fresh and mellow, delicious to dregs(qing xin chun hou hao chi dao diao zha pa wan dou yu er hui su rou )

”Fresh and mellow, delicious to dregs

Introduction:

"Raking peas is a favorite dish of Chongqing people. To any shop on the street, you can order rake peas to make dishes, such as: pea mixed noodles, rake pea hoof soup, which looks very ugly. The soup is light yellow and muddy. It seems that there is nothing special about it, but when you take a spoonful of it and drink it into your mouth, you are immediately conquered by its special flavor. It has a very strong bean flavor and a fresh and mellow soup head. How can it have such a wonderful effect of turning decay into magic? It is not the feeling of ordinary fresh pea soup. At least it is not the feeling of clear soup without the essence of green peas. No! It's thick, steaming, and juicy soup. This kind of soup is especially suitable for soaking the rice after eating the dishes on the table, and the rest of the rice can be finished soon. When cooking the soup, the peas should be fried first. Because the peas have become slightly mushy, there is no need to break or stew for a long time when cooking the soup, so it can have the effect of European "thick soup". Raking peas is purely a kind of vegetable. It's served as a household dish. But I didn't like it when I was a child, because I always thought it was very "stuffy" and didn't eat too much. What I like is its second typical way: raking pea soup. I'm sure I can't stop when I drink it... I drank two bowls at a time... "

Production steps:

Step 1: rake about 200g peas. (soak the dried peas for one night in advance. The next day, use a pressure cooker to drain water and press for 15 minutes.)

Step 2: crisp meat is pork wrapped with starch and egg paste, and then deep fried until golden. It's a bit like northern pot meat. (Chongqing people like to fry and eat now or use it to cook crisp meat soup)

Step 3: buy taro, steam and peel it.

Step 4: heat the pot at 50% oil temperature, stir fry the peas over low heat, disperse the peas, add water and bring to a boil.

Step 5: add ginger, onion, salt and pepper to taste. (the broth is very fresh. You can dispense with chicken powder)

Step 6: pour in the crisp meat and steamed taro, cook until the pea soup is boiling, then turn the heat down and cook for 2 minutes, let the flavor of the crisp meat blend into the soup, and then out of the pot

Materials required:

Cooked peas: moderate

Crisp meat: moderate

Taro: moderate

Ginger: right amount

Salt: right amount

Pepper: right amount

Note: 1. The taro should be steamed in advance, otherwise the cooking time is too long, and the rake pea is easy to paste the pot, the soup is not so delicious. 2. Peas should be pressed until they are soft and waxy. If they are too hard, they can't produce starch. The soup is not good. 3. The crisp meat should be fried in advance. I usually fry a large pot of it in the refrigerator and take it when I eat it

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and sweet

Chinese PinYin : Qing Xin Chun Hou Hao Chi Dao Diao Zha Pa Wan Dou Yu Er Hui Su Rou