Pickled Fresh

Name: Pickled Fresh
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Spring bamboo shoots; 80g bacon; 200g Mussel Meat; 100g Thousands of knots; Some Green onion ginger; Some Cooking Wine; Some salt

by Teacher Kong teaches cooking

4.7 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

It's another spring season, and another year of springing up! For this kind of food that will only be available at a certain time, it will always give people a sense of cherishment. Wait for each other in time, fleeting. When we meet again, we will have another cycle of cold and heat.

The crisp and refreshing texture of spring bamboo shoots is delicious no matter it is fried, stewed, braised, or simmered. The fresh and extremely fresh flavors are easy to do with meat, seafood or other ingredients! I eat pickled duxian several times every spring, because only the fresh spring bamboo shoots that have been moistened by rain can boil the fresh taste, winter bamboo shoots can't make it.

In the name of marinated fresh dishes, "marinated" refers to marinated bacon, "du" refers to the sound of tuk-tuk when stewed on a low fire, and "fresh" refers to fresh and flavorful ingredients. Listening to the sound of "gumbling", the smell of meat and bamboo shoots filled the air. When the time is up, it can be cooked.

There are various methods of pickling. Bacon, fresh meat, and spring bamboo shoots are used as the core ingredients. The tastes are different, you can add and subtract. For today's pickled tuxian, I chose mussels, bacon, spring bamboo shoots, and thousands of knots as ingredients, and stewed a pot of pickled tuxian. The thick and fresh soup color is even brighter with the spring.

Ingredients

Pickled Fresh

1. Cut the bacon into thin slices and soak in clean water for 40 minutes to remove the saltiness. (The bacon is just to adjust the flavor, so you don't need to put too much. But the bacon must be soaked in water to remove the saltiness, otherwise the soup will be too salty.)

2. Bring the water to a boil, pour an appropriate amount of cooking wine, and add the mussel meat to blanch in water for 2-3 minutes. (Pry the clam open with a knife to take the clam meat, remove the gills, remove the intestines, and gently squeeze it along the clam body to the hole where the intestines are cut off. Wash the remaining mud and sand. The best way to sell The master of the river mussel will handle it for you.)

3. Remove the mussel meat, cut it quickly and set aside.

4. Peel the spring bamboo shoots, cut off the old roots, and slice them.

5. Boil the water in the pot, add a little salt, and blanch the bamboo shoots for 2 minutes to remove the astringency of the bamboo shoots.

6. Put the blanched bamboo shoots into the pot and add appropriate amount of water. (It is best to add enough water at a time. If you want to add water in the middle, heat the water.)

7. Then add bacon, mussel meat and green onion ginger. After boiling, turn to low heat and cook for 20 minutes. (If you are not in a hurry, the cooking time in this step can be longer, so that the soup will be more delicious.)

8. Then add a thousand knots. (Qianzhangjie is a kind of traditional soy food, commonly found in Jiangnan area. After cutting into strips with thin tofu skin, it is made by hand knotting. It is a common food in Chinese households.)

9. Simmer for about 10 minutes on low heat. (Bacon itself has a salty taste, if you feel that the salty taste is not enough, you can add salt.)

10. The color of the soup gradually becomes whiter, and there will be normal water loss during the stewing process. Concentration is the essence, but the whole process must be covered with a small lid to reduce the loss.

11. After serving, sprinkle a little green onion to match the color. The soup has thick white sauce and full flavor. The spring bamboo shoots that have been seen once a year, how can you miss the taste in spring!