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Spinach and pork liver soup: ancient cooking, nourishing and nourishing the body, nutritious and delicious
In the ancient land of China, there is a moving story behind every delicacy. Today, let's explore the historical origin behind the home-cooked dish of spinach and pork liver soup, and taste the timeless time and unchanged taste.
Legend has it that a long, long time ago, there was a virtuous and virtuous woman who visited famous doctors to find a cure in order to nourish her frail husband. One day, she met a well-traveled old man, who saw that she was pious and taught her a soup made with spinach and pork liver. The woman boiled it according to the law, and the husband gradually recovered after drinking it. This soup is now a household name with spinach and pork liver.
Over time, this soup has been perfected over the course of history and has gradually become a frequent guest on people's tables. Whether it is the bustling capital or the remote mountains and villages, spinach pork liver soup has won people's love for its unique taste and nourishing effect.
In modern society, many long-established restaurants still use this soup as one of their signature dishes. For example, XX Restaurant's spinach pork liver soup, using fresh pork liver and tender green spinach, has been carefully boiled, the soup is bright in color and delicious, and is highly praised by diners.
Making spinach pork liver soup is not complicated. First of all, we need to prepare the following ingredients: 150 grams of fresh pork liver, 200 grams of spinach, appropriate amount of ginger, appropriate amount of salt, appropriate amount of cooking wine, and appropriate amount of water. Cut the pork liver into thin slices, marinate in cooking wine and ginger for a while to remove the fishy smell, wash the spinach and cut it into pieces for later use.
Next, add water to the pot, bring to a boil over high heat, add the pork liver slices, stir gently with a colander, and remove the pork liver immediately after it changes color to maintain its tender taste. Then, pour out the water in the pot, re-add the water, add the ginger slices, bring to a boil again and add the pork liver slices and spinach segments.
At this time, the control of heat is particularly crucial. Keep it slow over medium heat so that the flavor of the pork liver blends perfectly with the freshness of the spinach. When the soup is slightly green and the spinach is cooked through, add an appropriate amount of salt to taste, then turn off the heat and remove from the pot.
During the cooking process, if you want to highlight the tenderness of the pork liver and the green of the spinach, you can try to grasp the pork liver with cornstarch and then blanch it. Doing so can effectively lock in the moisture of the pork liver, making it smoother and more tender. At the same time, spinach should not be cooked for too long to avoid losing its natural bright green color and crisp texture.
As a home-cooked soup, spinach pork liver soup is not only delicious, but also highly nutritious. Pork liver is rich in iron and vitamin A, while spinach is an excellent source of folate, potassium and dietary fiber. Together, the two nourish the body and promote health.
Whether it's a cold winter day or a hot summer day, a bowl of hot spinach pork liver soup can always bring people endless warmth and comfort. It's not just a delicacy, it's a home-cooked taste that carries a lot of love and care. Let's taste this delicacy while not forgetting to feel the warmth and happiness from home!
Pay attention to the food taste and thoughts, and take you to learn more about food-related knowledge and skills.