Name: Big Thousand Yuanzi Soup
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Pork (fat and lean); 2s Rape heart; 40g Rice noodles; 3s Dongcaijian; 3 slices Mustard slices; 3s Fresh yellow flowers; 5s Single piece of fungus; 500g Fresh soup; 2g ginger; 1g pepper; 5g Green onion; 4g salt; 2g Soy sauce; 10g starch; 1 piece Egg white; 30g Soup

Big Thousand Yuanzi Soup

by Tail's Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

When I was young, I saw a movie called "Gourmet", and I sighed that "good" can actually be called "home". Later, I learned that the film was adapted from Lu Wenfu's novel. Although the characters in the novel have their prototypes, after all, they have been artistically processed and cannot be trusted. However, there are many literati in real life, not only in literature and art. He has reached the pinnacle of attainments, and he has also studied food, and he really deserves the praise of gourmets.

Eat and drink a lot, it is inevitable to go to the kitchen, sometimes it is acceptable, but not many people take cooking as a pleasure. Most people who like food have read Wang Zengqi's "Food from Hometown". Wang Lao is also a master chef, but when his son Wang Lang returns home, he will never cook. Therefore, gourmets are delicious, but the gentleman is far from the cook.

What is particularly different is Mr. Zhang Daqian. "As far as art is concerned, I am good at cooking, and I am better at painting" Mr. Daqian is also a taster, and once created "Dafengtang Cuisine". "Dafengtang cuisine" is not much spread in the world because of "this method is not passed on", and Daqianyuanzi Tang is one of them. The meat of this dish is tender and dregs, salty and delicious, especially the addition of pepper and green onion to the round seeds is an extremely bold innovation. Restore this dish today based on relevant records.

Big Thousand Yuanzi Soup

1. Prepare yellow flowers, fungus, mustard slices and winter vegetable tips.

2. Add yellow flowers, fungus, mustard slices and winter vegetable tips to the casserole. After it is boiled, the umami taste will be lifted off slightly, and it will be kept in a slightly boiling state.

3. Prepare eggs, ginger, green onion and pepper.

4. The pork is fat, thin and seven. Add ginger, green onion and peppercorns, and chop finely together.

5. Add salt (2 g), soy sauce, egg white, and starch to the meat and stir well.

6. The meat filling is made into balls (balls) and cooked in the soup, skimming the foam.

7. The vermicelli is soaked in cold water in advance to soften, and the rape core is removed from the old leaves, leaving only the tenderest part.

8. Add the rape heart and vermicelli, add salt (2g) and pepper to taste.

Tips:
1. Don't chop the meat too finely, a little graininess will increase the meaty feeling, just mix well when stirring, don't stir vigorously.
2. The vermicelli I use is Longkou vermicelli, which is not easy to paste in the soup. Soak it in cold water for 10-20 minutes.
3. Pay attention to the firepower when serving the balls to keep the soup slightly boiling, so that the boiled balls will be juicy and tender.