pickled mustard and shredded pork soup
By OmariFadel
The taste of this soup is particularly delicious. Only by trying it can you realize how wonderful it is to make soup with pickled mustard. Crispy pickled mustard, Q-flavored shredded pork, and side dishes with carrots, eggs and green vegetables. It is nutritious and delicious.
Recipe Recommendations
- mustard 50 grams
- tenderloin 100 grams
- carrots half a
- eggs one
- Jiang a small piece
- chives two
- green vegetables the two
- salt two teaspoons
- black pepper a teaspoon
- chicken essence half a teaspoon
- starch a tablespoon
- sesame oil a teaspoon
- salty and fresh
- cook
- ten minutes
- simple
Steps for pickled mustard and shredded pork soup
1
The raw material diagram is shown in the figure.
2
Shred pork tenderloin, shredded carrot, shredded green vegetables, chopped green onions, ground ginger, beat eggs and set aside.
3
Put half a tablespoon of cooking oil in the pan, stir-fry the onions and ginger until fragrant, add in the shredded pork and stir-fry until the shredded pork turns white.
4
Pour in carrots and pickled mustard and stir-fry well.
5
Mix in four bowls of water, add salt and black pepper, bring to a boil, simmer over low heat for 20 minutes, skimming off the foam.
6
Mix 1 tablespoon starch with 1 tablespoon water and thicken. Bring to a boil and pour in the egg mixture. Stir with chopsticks and disperse into suspended egg flowers.
7
Turn off the heat and add shredded green vegetables, stir the chicken essence. You can add some sesame oil when eating.pickled mustard and shredded pork soup Make Tips
The ingredients of this soup are for four people. It can be served with oil cakes or steamed buns as a meal, or it can be used as a soup with rice. Half for two. Carrots are fat-soluble and need to be stir-fried to maximize their nutritional value. The purpose of stewing is to tenderize the shredded meat. Don't pickle the tenderloin, stir-fry directly. The soup is very light.