Posted by Patrick.C
I have been eating a lot since the holiday season and last week I just wanted to have something simple and light for the next few days. Making a soup would be a great idea since I love soup. Having one big bowl of soup would be satisfying and replacing as my regular meals. Thus, I was able to cut down my appetite.
As usual, slow-cooked soup (老火湯) was what in my mind and this time I’ve prepared the lotus root soup (莲藕湯). Lotus root is the root portion of the lotus plant and it is believed to be rich in dietary fiber and vitamin C. So far, I only know how to use it for soup making and stir-frying.
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Posted by Patrick.C
The Cantonese watercress soup (西洋菜湯) is one of my favorite slow-cooked soups that I grew up with. Slow-cooked soup, or lo for tong (老火湯) is a Cantonese specialty which is a broth produced by simmering meats, bones, vegetables and other ingredients for 3 to 6 hours. Essentially, most of the Chinese soups are great for health benefits and the watercress soup is good for releasing heat in our bodies and clearing sputum in our lungs.
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Posted by Patrick.C
There were some leftover red fermented bean curds (南乳) in the fridge. So I decided to utilize them to prepare the fried pork with red fermented bean curd for tomorrow’s lunch. I prepared this dish using pork loin instead of streaky pork (五花肉) because I preferred to have leaner meat this time. But I suggest you to use the streaky pork in order to keep the perfect tenderness and natural juiciness of the pork after deep frying. It is also recommended to marinate the meat overnight in the fridge so you are able to enjoy a robust flavor of the meat.
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Posted by Patrick.C
Daikon is a white East Asian radish that could be easily found in the Asian market. It looks like a giant carrot but in white color with roughly 10 to 14 inches long. In Chinese, we called it bai luo bo (白萝卜). It can be cooked in a variety of methods but this time I’ve used it to make the daikon soup.
I remember I disliked this soup when I was small. Every time when my mom cooked it, I would try to find an excuse for not taking it. I thought the taste is weird but I guess my sense of taste changes as I mature and I love it now. One thing you might not like is the smell of it during simmering. Believe me, bear with the smell and enjoy it after.
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Posted by Patrick.C
My mom has been telling me to have more soups habitually since childhood because she said soups are great for health benefits with purported rejuvenating and invigorating effects to our bodies. Therefore Chinese love to prepare soup as part of their daily meals as they believe soup contains the essentials of all the ingredients in it.
One of the scrumptious soups that I grew up having is the ABC soup. It is simple and easy to prepare especially to those who are busy and working fulltime. Besides, it is a helpful and pleasant dish to kids who do not like to eat vegetables.
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