Kidney Bean Tremella Ham Soup

Name: Kidney Bean Tremella Ham Soup
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 100g Ham; 300g Kidney Beans (White); 30g Tremella; 3 tablespoons Ham stock; 15ml Shao wine; 2g White pepper; 1 Chives; Some water

by Golden ham gourmet kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Most broths need to be stewed slowly over an old fire to show the freshness and beauty of the soup. For the convenience of cooking, ham broth perfectly solves this problem. In the case of greatly shortening the time, the soup is endowed with delicious attributes. The appearance of kidney beans changes from a dry and pale color to tender yellow and plump, which is very enchanting and seductive with the backdrop of blossoming silver flowers.

Ingredients

100g Ham
300g Kidney Beans (white)
30g Tremella
3 tablespoons Ham Stock
15ml Shao Wine
2g White Pepper
1 Chives
Some Water

Kidney Bean Tremella Ham Soup

1. Rinse the dry white fungus with clean water, and then fully immerse it in cold water for about 20 minutes to make it fully soaked, and then break off the roots and select small flowers

2. Wash the chives and chop finely, cut the golden ham into 2 cm slices

3. Pour the ham broth and water into the pot, then add the white kidney beans and Shao wine, bring to a boil, turn to low heat and simmer for 40 minutes

4. When the white kidney beans are cooked smoothly and the color is transparent, add sliced ham and white fungus and continue to simmer for 10 minutes

5. Finally add white pepper and chopped chives

Tips:
1. Ham contains salt, so you don't need to add extra salt when making this soup, if necessary, add it as appropriate;
2. Ordinary kidney beans are red, similar in size and shape to red kidney beans. The white kidney beans used in this dish are the most common variety in Yunnan.