Pickled cabbage and bitter gourd and clam soup
By AliJaskolski
It tastes delicious and sweet. Sour, sweet, salty, and bitter are all combined into one soup, but the taste is clear and unconfused. The taste is layered. There is a strong fresh sweetness of clams and pork at the entrance, accompanied by the sourness of pickled cabbage, the bitterness of bitter gourd, and finally There is a wonderful umami flavor left between the lips and teeth, which is endless aftertaste.
Recipe Recommendations
- clams 250g
- pork 150g
- bitter gourd 50g
- sauerkraut appropriate amount
- vegetable oil small amount
- jinbuhuan small amount
- salt appropriate amount
Steps for Pickled cabbage and bitter gourd and clam soup
1
Wash the bitter gourd and cabbage and cut it into slices; wash the clams and pork and place it on a plate for later use
2
Put cold water in the pan, pour the clams in, cover the lid, and fire
3
Wait until the water is boiled, the clams are fully opened, and then add the pickled cabbage and bitter gourd
4
Finally, add pork and a small amount of vegetable oil
5
Wait until the pork is boiling, add salt, and then turn off the heat
6
Such a delicious soup is ready. After watching it, can't you help but try it out? Let's start quicklyPickled cabbage and bitter gourd and clam soup Make Tips
1. When cooking clams, start cooking in cold water so that the clams can open more easily. 2. The pork should be put last so that the meat will not be overcooked. 3. After the pork is boiled, foam will appear on the water surface. Use a spoon to remove the foam, but those are non-toxic, so it doesn't matter if they are cleaned. 4. Excipients such as salt and monosodium glutamate should not be added for a long time, so put last.