People in Nanchang should like to drink soup as much as Cantonese. Nanchang is located on a plain, but it is sultry in summer and is known as the four major stoves. Winter is cold and humid, so no matter what kind of season, whether it is a five-star hotel or a food stall, Nanchang Cricket Tang will always be found. People who have been to Nanchang will definitely find such a scene in Nanchang's snack shops. Many people sit in the narrow hall of the roadside snack shop with two utensils in front of them. One bowl contains Nanchang Mixed Rice Powder and the other is just a small earthen jar. In this small earthen jar, the essence of Nanchang people's soup preparation is concentrated. So Nanchang people call crock soup folk crock soup.
There are many kinds of ingredients in earthen soup, such as the most famous one, which is said to be the fat sausage and soybean earthen soup, which has been on a well-known food show in Taiwan, and the popular taste of preserved egg meat pie earthen soup and pig heart and lung earthen soup. In my feeling, there is nothing that cannot be put into crock soup. But when it comes to this earthen soup, everyone who has been to Nanchang must have seen it. It uses a large earthen jar, puts carbon in it, and then puts a small earthen jar of soup. Since the charcoal is burned in the earthen jar, it must be maintained at a constant temperature. Simmer like this for 7 hours, and the taste will be really good! Therefore, we can often see that many people drink earthen soup in the morning, because merchants usually put the soup in the evening, and it is the freshest one to eat in the morning! Moreover, I also heard that the water used in real crock soup requires good mineral water! But nowadays, very few people actually use charcoal fire to simmer, and they all use electric stoves! The taste is naturally much worse! You can probably only go to a folk restaurant on Ruzi Road in Nanchang to drink it stewed over charcoal fire. However, the price there is quite amazing. A can of soup costs 30 yuan!
I am not rich and can't afford 30 yuan a can of soup. I don't want to go to a small shop outside to drink soup because I heard that the seasonings in the crock soup in the small shop nowadays are too reassuring. So do it yourself and have enough food and clothing
Coix seed tea tree mushroom pork ribs soup
Recipe Recommendations
- ribs 250g
- tea tree mushroom 200g
- glutinous rice 50g
- ginger 10g
- salt 2g
- salty and fresh
- stewed
- several hours
- simple
Steps for Coix seed tea tree mushroom pork ribs soup
1
Prepare all materials. (Put the coix seeds into a saucepan in advance and soak them in warm water for 1 hour)
2
Boil the water in the pot to about 37 degrees, and add the pork ribs flying water.
3
Put the ribs into a saucepan, add the tea tree mushroom with the old roots cut off, add enough water and the right amount of salt.
4
Put the saucepan into a steamer and simmer for 2-3 hours.Coix seed tea tree mushroom pork ribs soup Make Tips
Fan Bird chirps: 1. Because the pork nowadays feels uneasy, after passing through a dash of water, the real original Nanchang earthen soup does not fly into the water, and is directly poured into the pot with cold water. The taste should be more delicious. 2. The old roots of tea tree mushroom must be removed, otherwise it will affect the taste. 3. Add salt first to allow the taste to be fully integrated into the ribs, but put less salt, because tea tree mushrooms absorb salt. 4. Fill up the water in one go without opening the lid halfway. The small saucepan I bought has two covers. The tighter the cover, the more delicious the soup will be. The simmer soup in the small shop outside is made of tinfoil paper, which also serves as a sealing function