I thought I could eat a popsicle to satisfy my hunger in winter. Just to get back to the warm-up session of washing hands and making bride soup!
Not long ago, a friend just returned from Singapore. It is said that he brought a gift to Gourmet Jun. When he opened it, it turned out to be the most famous tea bag with loose hair and bones.
Don't think that bak Kut teh is a combination of meat, bone and tea. Actually, it's medicine soup. Because calling medicine inevitably reminds people of bitterness and affects appetite, people associate it with tea.
Locals usually eat bak Kut teh with rice, or dip in soup with fried dough sticks, and there is also a dish of red pepper ring soy sauce. Drinking in winter can also make people sweat!
bak kut teh
Sparerib 500g/ garlic 1/ mushroom 3.
Songfa Bak Ku tea treasure 1 treasure/soy sauce
A moderate amount of salt/white pepper
1. Cut the ribs into 6~8cm long pieces, soak them in warm water for 20 minutes, stir them clockwise, and rub off the blood.
2. Wash the mushrooms and cut the cross pattern at the top. Peel garlic and cut off the roots. Garlic is best used whole, not broken.
3. Pour about 1.8L cold water into the pot, add ribs, mushrooms and garlic, bring to a boil with high fire, and skim off the floating foam.
4. Pour in a proper amount of soy sauce, put it in a bag of bak Kut teh, and simmer over high fire. After cooking in an ordinary pot for about two hours, you can adjust the time according to your own taste (in order to save time, you can also use a pressure cooker directly).
5. After boiling, skim off the oil slick and add some salt and white pepper.
This year's winter is warmer than usual, but not as warm as this bak Kut teh. The meat is soft and rotten, and the soup is rich and delicious. After drinking a bowl, I feel full of energy!
Songfabake Ku tea bag is easy to make, but the price of buying a bag is about 20 yuan. If it is more troublesome to buy, you can also choose a homemade material bag.
The formula of Baku ancient tea bag is as follows: 65438+ Cinnamomum cassia 0.6g, Illicium verum 2g, Radix Angelicae Dahuricae 5g, Radix Codonopsis 6g, Radix Angelicae Sinensis 5g, Fructus Lycii 5g, Rhizoma Chuanxiong 4g, and Cortex Eucommiae 5g. 8g, yam. 6g of Radix Astragali and 5g of Radix Glycyrrhizae.
It is worth reminding that the bak Kut teh made in this way has a strong medicinal taste, so you can choose it according to your own preferences.