Wolfberry Sprouts and Pork Liver Soup
Overview
Wolfberry buds, also called wolfberry heads, are the young shoots and leaves that grow from wolfberry in early spring. After picking the wolfberry buds, the old stems below will continue to sprout new buds. The light green buds are the freshest, and become older when they turn to dark green. Wolfberry buds have been eaten since ancient times. They taste slightly bitter at first, then slightly sweet, which is the taste of spring. Eating wolfberry heads in spring can clear fire. Chapter 61 of "Dream of Red Mansions": After Jia Tanchun and Xue Baochai got tired of eating delicacies from the mountains and seas, they decided to have fried wolfberry sprouts with oil and salt for a change. The "Complete Book of Agriculture" written by Xu Guangqi of the Ming Dynasty records: The heads of wolfberry grow on high hills, and they are actually used as medicinal bait. They came out of Ganzhou. For two years, there was no harvest in Huainan. They were harvested in the spring and in the summer, and they were harvested in the autumn. They were treasured by the hungry and full. To save people from hunger, the villagers call it beetroot. Lu Mingshan, an agriculturist of the Yuan Dynasty, recorded in "Summary of Farming and Mulberry Clothing and Food" that the young sprouts and leaves in spring can be used as vegetables. It can be seen that the dish of stir-fried wolfberry sprouts with oil and salt was not invented by Cao Gong. It is indeed a real dish in daily life and has been passed down for hundreds of years. The most common way to eat wolfberry sprouts is to stir-fry them with oil and salt. They can also be stir-fried with eggs or lean meat, or blanched in boiling water and eaten cold with minced garlic, sesame oil, light soy sauce and vinegar. In addition, wolfberry sprouts are also delicious when made into soup. Pick a handful of fresh wolfberry sprouts, add a few thin slices of liver, and add a few wolfberry seeds to turn a pot of boiling water into a delicious and nutritious soup. Wolfberry buds are soaked in the breath of spring, with a light bitterness and a slight sweetness in the mouth. It not only produces fluid and quenches thirst, but also improves eyesight and reduces internal heat.
Tags
Ingredients
Steps
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First of all, we need to prepare all the ingredients needed to make this [Wolfberry Bud and Pork Liver Soup]: 400g of freshly picked wolfberry sprouts, 200g of pork liver, 10g of wolfberry, and 10g of ginger. First wash the wolfberry sprouts in water, take them out and drain them. Soak the wolfberry in water until soft, and cut the ginger into shreds for later use.
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Remove the fascia from the pork liver and cut into thin slices, soak in water for half an hour to remove blood, and then rinse with water two or three times. Remove and drain the water, put it into a bowl, mix well with shredded ginger, cooking wine, salt and oil and marinate.
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Add appropriate amount of drinking water and shredded ginger to the soup pot and bring to a boil over high heat. After the water boils, add the wolfberry sprouts. Bring to a boil over low heat and add the wolfberry.
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Add the marinated pork liver, bring to a boil over high heat, add an appropriate amount of salt to taste, then add a little sesame oil and turn off the heat.
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The simple and nutritious wolfberry sprouts and pork liver soup is ready. The wolfberry sprouts have a slightly bitter taste at first, and then taste slightly sweet, which can clear fire and improve eyesight.
