Pea Tip Slippery Broth

Name: Pea Tip Slippery Broth
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Tenderloin; Some Pea tips; Some ginger; Some pepper; Some salt; Some Chicken Essence; Some Shallots; Some Egg white; Some Sweet potato flour; Some Soy sauce

by Chen radon

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

………This is a clear soup dish often found in small restaurants in Chongqing villages and towns.
This is also a common closing dish for a rural running water table. (Closing dish, the last clear soup dish of the banquet, is a refreshing soup that is used to relieve greasiness and remove the miscellaneous taste in the mouth. Generally, when the clear soup is served, it means a banquet with flowing water and no other dishes are served, so it is called the closing dish).
In general restaurants and banquets, this clear soup will have more soup and less dishes, because I eat it myself, so I add less soup.
The pea-tip smooth broth is simple, healthy, light, umami, and refreshing.
Pea tip is a common vegetable in season, and tofu leaves (also known as fungus, not black fungus, but a green vegetable) are both vegetables that can make a very umami clear soup.
Therefore, the side dish of this slippery broth can also be changed to tofu leaves, dried cowpea, mushrooms and mushrooms, but the method of processing the side dishes will be different from the peas tip, and the side dishes are not suitable for shiitake mushrooms, which have a strong flavor. It is easy to cover the umami taste of the slippery meat itself.
The taste of hometown, the memories of childhood, the feelings of the country. "

Pea Tip Slippery Broth

1. Prepare the right amount of pea tips

2. Shallots to taste

3. Right amount of ginger, sliced

4. Tenderloin (normal lean meat is also available, but the tenderloin will be more tender), slice it, add in soy sauce and knead well, then add egg white and knead well

5. Diced shallots

6. Wash the pea tips

7. Put directly into the soup basin after filtering the water

8. Add 3 to 4 times the cornstarch or sweet potato flour of the fried meat to the meat slices, knead well, and coat with flour

9. After kneading, knead the meat to loosen it

10. Add appropriate amount of water to the pot and boil, add ginger slices and appropriate amount of Chinese pepper

11. While the water is boiling, add the pieces of meat separately, and cook the soup for another minute or two. Turn off the heat, add salt, and mix well with the chicken essence.

12. Pour the boiling soup evenly on the pea tips and blanch the pea tips. The soup should not be too little, at least there should be no vegetables.

13. Finally sprinkle chopped green onion and mix well

Tips:
Pea tips should not be too old, because they are too old whether they are boiled or hot, they will not chew because they are old.
Turn off the hot soup and add salt and chicken essence. One is to reduce the volatilization of substances in the salt and chicken essence. The other is to ensure that the dishes and meat have the same degree of salt after boiling, and the meat will not be cooked because the soup is first added with salt.
The pea tips are sufficiently cooked by the hot method, and they will be fresher and not easy to soften. The soup should not be too little, at least the vegetables have not been cooked, otherwise the vegetables may not be cooked easily.
The pork tenderloin does not need to be cooked for too long, it is enough to cook for about two minutes after the meat is added.
The water should be boiling when the meat slices are placed, otherwise the meat slices will stick to the bottom.
The meat slices should be separated and put into the soup. They cannot be put together in a lump. They are easy to stick together. If they are stirred, the soup will become muddy due to powder removal, which is not a clear soup.
Soy sauce is used to replace salt in the marinated meat, which can be colored and has a more fragrant aroma. It will not become old due to dehydration of the meat due to salt.