Category Archives: Soup

Chinese Soup Recipe:Blotched Snakehead Fish with Carrot and Green Radish Soup(for 12 persons)



Blotched Snakehead Fish 1 whole (about 800g)
Pork (Lean Meat) 600g
Dried Tangerine peel 2 pcs
Dried Honey Dates 100g
Sweet Apricot Kernel 70g
Sea Coconut 1 whole
Carrot 1.2kg
Green Radish 600g
Water

 

  1. Dried Tangerine peel : 2 pcs, Soak it to soft, remove the white layer

 

2. Dried Honey Dates :100g, Sweet Apricot Kernel : 70g, rinse it.

 

3. Sea Coconut:1 whole,rinse and slice it

4. Carrot : 1.2kg, Green Radish : 600g, Peel Green Radish and Carrot.  cut them into pieces

 

5. Add water into a slower cooker : about 20 cups. Add Sweet Apricot Kernel, Green Radish, Carrot, Sea Coconut and Dried Tangerine peel .  Bring water to boil.

 

6. Pork (Lean Meat) : 600g, remove the attached fat。Cut the Port into pieces.

 

7. bring water to boil with the pork together, keep boiling for 3 mins. after 3 mins, rinse it. Put the pork into slow cooker

 

8. Blotched Snakehead Fish : 1 whole (about 800g), Cut Blotched Snakehead Fish, into halves, make two cuts on back (release the flavour to soup easier).  wash the fish, remove the fish blood

 

9. put the fish into boiling water, after half minute, wash the fish. remove the slime on skin.
put fish into soup bag, put the soup bag into slow cooker

 

10. Too full. Keep some water for later use. Refill the water when some water is evaporated. Remember to reheat the water first.
bring water to boil over high heat. then, cook over slow heat for 3 hours. (2.5 hour is possible if the Sweet Apricot Kernel become soft.)


11. after 3 hours, add salt before serve!

Chinese Soup Recipe:Potato with Tomato Soup

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Ingredient

 Potato  900g
 Carrot  about 150g
 Pork (Lean meat)  300g
 Tomato  300g
 Ginger  1 slice (pounded)
 Oil  1/2 tbsp
 Salt  for seasoning

method

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1. Peel and rinse the potato (900g). Cut it into pieces


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2. Peel and cut the carrot into pieces (about 150g)


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3.  Pork (lean meat) 300g. Cut it into pieces. Transfer pork into water. Bring water to boil for 1 minute.

rinse the pork after 1 minute. Dish it up and set aside


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4. Tomato(300g), rinse and cut it into pieces


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5. Add 12 cups of Water, Potato, Carrot, Pork, Tomato, pounded Ginger, 1/2 tbsp of oil. Cover it, bring water to boil over high heat. Then, cook over slow heat for 1.5 hour.

after 1.5 hour, season it with salt, Serve!


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Chinese Soup Recipe: Winter Melon Soup (for summer)

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Ingredient

 Winter Melon

  2.4kg

 Chinese Date

 100g

 White Hyacinth Bean

 80g

 Rice bean

 80g

 Common Rush

 5g

 Dried Tangerine peel

 2pcs

 Water

 24 cups

method

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1. Put 24 cups of Water into a slow cooker


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2. Rinse White Hyacinth Bean (80g), Rice bean (80g) and Chinese Date (100g). Then, put it into the cooker.


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3. wash Common Rush, then put it into the cooker


 

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4. Rinse and clean 2 pcs of Dried Tangerine peel. Then put it into cooker


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5. wash Winter Melon : 2.4kg.

remove the core and cut the winter melon into big pieces


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6. Put Winter melon into the cooker. Bring water to boil. Then, switch it to slow heat and cook for 3 hrs


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7. after 3 hours, serve!


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Chinese Recipe: Lotus Root with Pork, Pork Liver and Octopus Soup

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Ingredient

 Lotus Root  1.2 kg
 Dried Octopus  2pcs / 150g
 Pork (Lean meat)  600g
 Pork Liver  150g
 Water  12 cups
 Salt  Seasoning

method

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1. Peeling Lotus Root (1.2 kg). Remove both ends of Lotus Root. Rinse it, then put it into Slow cooker.


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2.  Dried Octopus (2pcs, about 150 g). Soak the Octopus to soft (about 30 mins).  Wash and remove the skin of Octopus.


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3.  Pork (Lean meat) : 600 g,  Pork Liver : 150 g

Put the Pork and Liver into water. Bring water to boil. Boil it for 2 mins. After boiling for 2 mins, transfer the pork and liver to slow cooker


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4.  add the Octopus,  add about 12 cups of boiling water to cover the ingredients

Bring water to boil. Then, switch it to slow heat and cook for 2.5 hours.

 


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Chinese Recipe : Pig’s stomach with Beancurd Sheet Soup

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Ingredient

 Ingredients for Soup  
 Pig’s Stomach 1 pcs
 Water Chestnut 600g
 Ginkgo 150g
 Pork (Lean meat) 300g
 Dried Tangerine Peel 1 pcs
 White Pepper about 10 pcs
 Beancurd Sheet 150 g
 Water 9 cups
   
 Ingredients for washing Pig’s Stomach
 
 Salt  2 tbsp
 cornstarch  2 tbsp
 Oil  2 tbsp
 Ginger (pounded)
 1 slice
 Water  

method

 A. Preparation – Wash the Pig’s Stomach

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1. Cut off the fat. Then, flip the Stomach and remove the dirt.


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2. Use 1 tbsp of salt to rub with Pig’s Stomach for about half minute. Then, Rinse it and do this process again.


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3. Use 1 tbsp of cornstarch and 1 tbsp of oil to rub with Pig’s Stomach for about half minute. Then, Rinse it and do this process again.


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4. Put Pig’s stomach into boiling water. After 2 minutes, put it into water.


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5. Scratch the outer thin layer off. Flip the Pig’s Stomach, cut the fat and rinse it. Then, flip the Pig’s stomach again.


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6. Bring water to boil with a pounded ginger. Then, boil the pig’s stomach again for 3 minutes.


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7. Put it into water and flip it again. The Pig’s stomach is ready for cooking.

 

 B. Cooking Method

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1. Prepare Water Chestnut 600g and Ginkgo 150g. Remove the pith of Ginkgo.


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2. Put the Pork into boiling water for 1 minute.


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 3. Bring 9 cups of water with Ginkgo, Water Chestnut, Pig’s Stomach and Pork to boil.


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4. Rinse and clean the Dried Tangerine peel


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 5. Put few pieces of White Pepper into Pig’s Stomach.


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6.Put Tangerine Peel and the boiled ingredients into Slow Cooker. Bring water to boil over high heat. Then switch it to slow.


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7. Rinse the Beancurd Sheet. Then put it into slow cooker.


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8. Boil until Pig’s Stomach soft. (around 2 hours)


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Chinese Soup Recipe : Kudzu with Snake-head Fish Soup

 Ingredients for 20 bowls of soup
 
 Kudzu  1.2kg
 Snake-head Fish  1 whole
 Pork (Lean Meat)  600 g
 Dried Tangerine peel  2 pieces
 Preserved Date  5 pieces
 Sweet apricot kernels  80 g
 Water  20 cups
 Salt  little

 

1. Prepare above ingredient (Sweet apricot kernels,Preserved Date and Dried Tangerine peel. Rinse Dried Tangerine peel.


   

2. Put the pork into boiling water for a minute. Then, drain.


   
   
   

3. Rinse the fish. Remove the fish blood. Then, cook it in boiling water for a minute. Cut it into large pieces and put it into a soup bag.


   

4.Wash the Kudzu. Put the Kudzu into boiling water for one minute. Then, drain.


   

5. Put all ingredients into a pot. Bring water to boil on high heat. Then, switch to slow heat and cook for 3 hours. In the meantime, re-fill water if necessary.


6. Add Salt before serve!

Chinese Soup Recipe : Dried white cabbages with Snake-head Fish and Carrot Soup

 Ingredients for 20 bowls of soup  
   
 Dried white cabbages  150 g
 Snake-head Fish  1 whole
 Carrot  1200 g
 Pork (Lean Meat)  600 g
 Dried Tangerine peel
 2 pieces
 Preserved Date  5 pieces
 Sweet apricot kernels  80 g
 Water  20 cups
 Salt  little

 

   
 

1. Prepare above ingredient (Sweet apricot kernels,Preserved Date , Carrot and Dried Tangerine peel) . Cut carrot into pieces. Rinse Dried Tangerine peel.


   

2. Soak Dried white cabbages to soft (about 2 hours). Rinse and drain.


   

3. Put the pork into water. Bring water to boil.  Then, boil it for a minute. After a minute, transfer the pork to the slow cooker.


   
   
   

4. Rinse the fish. Remove the fish blood. Then, cook it in boiling water for a minute. Cut it into large pieces and put it into a soup bag.


   

5. Put all ingredients into a slow cooker. Bring water to boil on high heat. Then, switch to slow heat and cook for 3 hours. In the meantime, re-fill water if necessary.


6. Add Salt before serve!