Introduction: The mystery of the word "Xian" has a long history, and its far-reaching significance is fully revealed in the pictographic structure of Chinese characters. As the ancients said: "Fish and sheep are fresh, the first of all flavors." (quoted from the annotation of "Shuowen Jie Zi") The ingenious combination of these two characters implies the extreme pursuit of freshness and deliciousness of ingredients in ancient times. The tenderness of the fish and the mellow flesh of the lamb complement each other, symbolizing the purest taste in nature. However, in modern society, "freshness" has gone beyond the definition of simple ingredients, it has become a supreme state of texture and taste, and is an important criterion for people to judge food.
As the concept of healthy eating takes root in the hearts of the people, we are constantly looking for dishes that satisfy the cravings and have a nourishing effect. Especially during the Spring Festival, a day of family reunion, a bowl of mushroom meat slices and egg soup that condenses nutrients and boosts appetite and immunity is undoubtedly the finishing touch on the table. With its unique delicious taste and rich nutritional value, this soup has won the love of countless diners and can be called a popular delicacy.
Recommended cuisine] Egg soup with mushroom meat slices.
Ingredients are accurate to the gram
Fresh pork tenderloin: 200 grams.
Fresh shiitake mushrooms: 150 grams.
Eggs: 2 pcs.
Sliced ginger: 10 grams.
Green onions: Appropriate amount (about 30 grams).
Pepper: a pinch
Starch: 1 tbsp.
Salt: to taste.
Water: 2000 ml.
Cooking oil: to taste.
Detailed explanation of the production process and features:
1.Selected materials, skillfully handled:
1.Wash the pork tenderloin, cut it into thin and even slices, put it in a container, add half an egg white, a small amount of pepper and stir well, then sprinkle with starch and marinate for 15 minutes to make it more tender.
2.Shiitake mushrooms are freshly textured, washed to remove impurities, then cut into thin slices or torn into small pieces, soaked in lightly salted water for about 5 minutes to remove possible dust or pesticide residues, and then rinsed and set aside. As the Qing Dynasty gourmand Yuan Mei said in the "Suiyuan Food List", "mushrooms should be clean but not rough, choose clean and then cook, and their deliciousness will be doubled."
2.Boiling the base soup to improve the freshness and lay the foundation:
1.Pour an appropriate amount of cooking oil into the pot, add ginger slices and stir-fry until fragrant, and then stir-fry the mushroom slices until the aroma is overflowing, this process not only releases the unique aroma of shiitake mushrooms, but also enhances the flavor level of the whole soup.
2.Add 2000ml of water to bring to a boil over high heat, so that the umami of shiitake mushrooms can be fully integrated into the soup to form the base soup. This step follows the culinary wisdom of the ancients - "the beauty of the soup lies in the heat, and the freshness lies in the original taste", giving the soup a pure "umami" taste.
3.Mix the ingredients and simmer brilliantly:
1.After the soup base boils, turn to medium-low heat, gently disperse the marinated meat slices into the soup, use chopsticks to quickly stir to avoid lumps, and keep the slightly boiling state and continue to simmer for about 3 minutes, until the meat slices are completely discolored and cooked through.
2.At this time, the remaining eggs are slowly poured into the soup after being beaten, and the egg flowers instantly solidify, like a flowing picture, which adds visual enjoyment and makes the soup more plump and rich.
4.Seasoning embellishment, finishing touch:
1.When the soup boils again, add the chopped green onion and add salt to taste according to personal taste. At this moment, the soup is mellow in color and fragrant, making people salivate.
2.According to modern nutritional research, shiitake mushrooms are rich in polysaccharides, which help to enhance the body's immunity; Pork provides high-quality protein, and eggs are supplemented with high-quality amino acids, making this mushroom and meat sliced egg soup not only a delicacy, but also an ideal choice for keeping out the cold and strengthening your body in winter.
5.Enjoy the moment and enjoy the aroma:
1.Finally, sprinkle a little chopped green onion before turning off the heat, and serve a steaming egg broth with mushroom slices. When the family sits together, each person tastes a mouthful of soup full of family affection and love, the warmth and happiness from the tip of the tongue to the bottom of the heart are the most precious memories of the Spring Festival reunion.
Tips] 1When buying mushrooms, you can try different varieties such as oyster mushrooms, oyster mushrooms, etc., to enrich the taste and get more nutrients.
2.If you want to further improve the nutritional effect of the soup, you can add goji berries, red dates and other health-related ingredients to the soup.
3.The marinating time of the meat slices should not be too long, so as not to affect the taste; At the same time, marinating with egg whites and starch can effectively lock in the moisture of the meat and make the meat slices more tender.
All in all, during the Spring Festival, when you are tired of greasy fish soup, chicken and duck soup, you might as well try this bowl of mushroom and meat sliced egg soup that combines deliciousness and nutrition, whether it is rich and varied on the festive table or the care of the health of family members, it is an excellent choice. Just by taking a pot every once in a while, you can experience what it means to be "full of freshness and deliciousness" in the world.