In the cold weather, a bowl of steaming hot mushroom, bok choy and meat soup is undoubtedly the most warming and nourishing food. It's not only flavorful, but also nutritious, making you full of energy. Below, let's unlock the secret of making this soup!
Precise selection of ingredients:
The choice of ingredients is crucial in cooking a delicious bowl of Mushroom, Green Vegetable and Sliced Pork Soup. Choose fresh mushrooms with a firm texture and uniform color. Bok choy is preferred to chard or spinach, with bright green leaves and no bruises. Choose good slices of lean meat that are tender and well textured.
Carefully prepare the ingredients:
Tear the mushrooms into small pieces, cut the cabbage into segments, wash the spinach, and thinly slice the lean pork. Prepare ginger, garlic cloves, scallions and other accessories to enrich the layers of the soup.
Cooking steps:
Burst the base: Heat the oil in a hot pan, and burst the ginger, garlic cloves and scallions until the aroma catches the nostrils.
Stir-fry the meat: Pour in the lean meat slices and stir-fry over high heat until browned, forcing out the water in the meat.
Add the soup to the pot: add water to the pot and bring to a boil over high heat.
Add the mushrooms: Add the mushrooms to the pot and continue to bring to a boil, allowing the mushrooms to release their full flavor.
Add the greens: When the mushrooms are tender, add the chard and spinach in turn and cook until the vegetables are broken.
Season to taste: Add salt, white pepper and soy sauce to taste. You can also add sesame oil or sesame oil according to your personal taste to enhance the freshness of the soup.
Thickening and thickening: Mix a small spoonful of cornstarch with a little water to make water starch and pour it into the soup, stirring as you pour to thicken the soup.
Tips:
When cooking the mushrooms, don't cover the pot, so that the mushrooms don't get too much water, which will affect the taste of the soup.
When seasoning, be careful to add in small amounts in small batches to avoid over-salting.
Blanch the bok choy before adding it to the soup to maintain its bright green and tender color.
The soul of Mushroom, Bok Choy and Sliced Pork Soup lies in the flavorful and mellow broth, so make sure to allow enough time for the ingredients to fully integrate into the soup.
Before serving the soup, sprinkle some chopped green onion or cilantro to add visual beauty and flavor.
Enjoyment on the taste buds:
A bowl of aromatic mushroom, bok choy, and sliced pork soup is presented in front of your eyes, and the tantalizing aroma makes you salivate. The soup is fresh and rich, and the fresh flavor of mushrooms, the freshness of bok choy and the tenderness of sliced meat blend perfectly in the mouth, making every bite a treat for the taste buds. It is not only a delicious home-cooked soup, but also a warm nourishing dish that makes you full of energy in this cold season.