Pork With Salted Vegetable Soup Food

NOODLE SOUP WITH PORK AND PICKLED GREENS

Steps:

• In a small bowl, combine the pork, salt, cornstarch, sesame oil, shaoxing wine, and white pepper. Set aside to marinate while preparing other ingredients.
• Bring a pot of water to a boil for your noodles, and cook the noodles according to package directions. Drain. In another medium pot, add your chicken stock and bring to a boil. Keep warm on the stove.
• Heat a tablespoon of oil in your wok over high heat and brown the pork. Add the chilies and the pickled vegetables. Stir-fry for a couple minutes, making sure the heat is still high. Add the sugar, give everything a final stir, and turn off the heat.
• Lay the noodles in your serving bowls and ladle in the hot broth. Top with your pork and vegetable mixture, and top each bowl with a few drops of sesame oil and chopped scallion.
• Commence slurping!

PORK VEGETABLE SOUP

Steps:

• Sprinkle pork with garlic powder. In a large skillet, brown pork in oil; drain., Transfer to a 4-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 7-8 hours or until meat is tender. Discard bay leaves.

SALTED VEGETABLE TOFU SOUP

Steps:

• Soak the salted vegetables for 10 minutes. After 10 minutes, tear a small piece and taste. If you find it too salty, soak for another 5 minutes. Do not oversoak or it will turn tasteless. Then tear or cut the salted vegetables into pieces.
• Parboil spare ribs in a small pot of boiling water to remove impurities.
• Place all ingredients except tofu into a soup pot. Bring to a boil over high heat. Then lower heat and gently simmer for about 1½ hours. When the soup is almost ready, add the tofu. Serve hot.

PORK WITH SALTED VEGETABLE SOUP

Steps:

• Bring water to a boil in a large pot. Add egg noodles, stir and cook until al dente, about 30 seconds. Remove from heat and run under cold water. Drain and put equal portions in six soup bowls.
• Heat vegetable oil in a wok over high heat, and when wisp of white smoke appears add shredded pork and cook for 1 minute. Add pickled cabbage, bamboo shoots and mushrooms, and mix together thoroughly. Stir chicken broth, wine, salt and pepper together and pour into wok. Bring to a boil, then cook for 1 minute.
• Turn off heat. Add sesame oil to work and stir, then pour the soup over the noodles. Garnish with shredded scallion and serve immediately.

PORK AND TUSCAN VEGETABLE SOUP

Steps:

• Heat oil in a large saucepan over a medium heat.
• Add pork mince, onions, carrots and celery.
• Cook, stirring occasionally until onions are translucent.
• Add stock, tomatoes, cannellini beans, garlic, thyme and fennel.
• Bring to the boil.
• Reduce heat to low, cover. Simmer for 5 minutes.
• Stir in spinach and green beans and simmer for a further 10min or until vegetables are tender.
• Season with salt and pepper.

SALT PORK LENTIL SOUP

Steps:

• In a large pot, brown the salt pork over medium heat.
• Remove the bits and saute the onion and carrot about five minutes in the fat from the pork.
• Add the garlic and saute a minute longer.
• Re-add the pork bits as well as the parsley, lentils, and water or stock.
• Bring to a boil, then reduce heat to low.
• Simmer about 45 minutes to an hour, or until the lentils are soft and cooked through, but not falling apart.
• Season with salt and pepper to taste, and serve with a crusty bread or crackers.