The first soup in spring is pickled and fresh, mastering "3 wants and 1 don't", and 4 kinds of ingredients are stewed in a pot of soup with delicious flavor

There are many ways to make spring bamboo shoots, the common ones are pickled and stewed bamboo shoots, especially pickled bamboo shoots, which are the special food of the Jiangnan region, or a seasonal Jiangnan food, which can not be tasted after spring, and the arrival of pickled bamboo shoots is thought to have really opened the spring mode;

Today I will share with you the practice of pickling and freshness, pay attention to "3 and 1 don't", 3 to refer to the specific ingredients represented by the three words "pickled, dured, fresh", 1 if pickled, "pickled" is to use pickled ham, preferably Jinhua ham, no ham can be replaced by wind meat, bacon meat, this is the source of the saltiness of the whole soup, and there is no need to add salt or other seasonings in the soupOriginal, so bacon or ham is essential;

Second, to be tuked, "tuk" is the meaning of slow simmering over low heat, to be patient in making soup, the most taboo to cook over high heat, to simmer slowly, the soup slowly stewed out of the taste is delicious, and it is milky white, because the taste in the ingredients can be better released and integrated;

Three to fresh, "fresh" here refers to fresh spring bamboo shoots and fresh meat, the spring bamboo shoots in the soup must be fresh, fresh meat refers to fresh pork belly, can also be replaced with ribs, hooves, and even fresh chicken are OK, this "fresh" will generally add thousands of knots to neutralize the taste;

One does not refer to not to add too many seasonings, these raw materials are added together, meat and vegetables are matched, simmered slowly, the stewed soup tastes very delicious, and adding other seasonings will destroy its cuisine;

Master this "3 want 1 don't" you can stew a super delicious pickled tuk xian, you can taste the most beautiful taste of spring, the soup tastes salty and fresh, the soup is thick, the pork belly is fat but not greasy, the fresh bamboo shoots are crispy and tender, the umami is strong, and the eyebrows will be fresh when you taste it, and you can try it if you like it!

[Ingredients] 400g of spring bamboo shoots, 200g of pork belly, 400g of bacon meat, appropriate amount of 1,000 knots, ginger slices, cooking wine;

【How to pickle the sakumi】

1. Prepare the raw materials first, clean and cut the fresh spring bamboo shoots into hob pieces, cut the salted meat into small square pieces, cut the pork belly into pieces of about the same size, and clean the thousands of knots;

2. Blanch the prepared fresh pork belly and salted meat, pot under cold water, add ginger slices and cooking wine to remove the smell, skim off the foam after the water boils, and remove it for later use;

3. After the meat is taken out, boil the water again, put the thousand knots in it and blanch for about 1 minute to remove the beany smell;

4. Spring bamboo shoots also need to be blanched, the purpose of blanching spring bamboo shoots is to remove oxalic acid, which can reduce the astringency of spring bamboo shoots and taste better.

5. Add pork belly, bacon, spring bamboo shoots, and ginger slices to the prepared casserole, fill with warm water, and the water must not pass the ingredients, because the stewing time is relatively long, turn to low heat after boiling, simmer for an hour, and prick the meat with chopsticks after stewing, which can easily penetrate;

6. After the meat can be easily pierced, add a thousand knots, continue to simmer for 10 minutes on low heat, and the soup will slowly become thick;

7. Taste the saltiness before coming out of the pot, because the wind meat I use is relatively salty, so there is no need to add additional seasonings, the ratio of salted meat and fresh meat is generally controlled at 2:1, so that the saltiness is just right, if the taste of salted meat is not enough to support this pot of soup, you can add a little salt to taste, what should be noted here is that you must not add chicken essence or monosodium glutamate, the taste of this soup itself is very umami, Even if you add a little chicken essence or monosodium glutamate, it will lose its umami, which is the most taboo for stewed and pickled tun xian;

8. After stewing, you can get out of the pot, sprinkle a little green onion before the pot, so that a delicious and fragrant pickled tuk xian is done;

9. The stewed wind meat is no longer salty, the taste is just right, the fresh pork belly is soft and rotten, the spring bamboo shoots are fresh and sweet, and the soup is definitely the best soup you have ever tasted;

Summary of the practice of pickling and freshness:

1. In addition to 1,000 sheets of pickled ingredients, you can also add some lettuce;

2. It is best to use a casserole for stewing and pickling, which will taste more delicious when stewed;