Potato soup
Hakka Mingxi · delicacies
Potato soup is a delicacy made with potatoes as the main ingredient. Mingxi is rich in potatoes (also known as Huaishan), because of its excellent quality and good taste, in 2010 it obtained the National Geographical Indication Product Certification, and Mingxi is also known as "the hometown of China's Huaishan".
Potato is the tuber of the potato family, long cylindrical, about 70 cm long, 3 to 4 cm in diameter, yellow-brown or dark brown in the epidermis, multiple whiskers, although rough on the outside, but the flesh is snow white, dense in the inner matter, powdery foot, delicious taste, can be made into a series of potato dishes, the most common one is potato soup.
Potato soup is a famous dish of Mingxi's banquet, which is deeply loved by men, women and children. It is carefully cooked with potatoes as the main raw material, accompanied by broth, red mushrooms, lean meat, green onions and garlic and other accessories.
The process of making potato soup is relatively simple, but pay attention to details. First, the potatoes are shaved off the skin, washed, and ground into a paste with a mesh-fine filer.
I saw only a handful of potatoes, which instantly turned into a beach of potato paste under the wire filing device, white and delicate, like grease like jade.
The ground potato paste, put in a pot, add an appropriate amount of water (to prevent sticking to the pot), stir well with a spoon.
Next, prepare the accessories, cut the lean meat, red mushrooms, celery, onion and garlic one by one into fine minced pieces, and put them on the plate.
If you want to cook a bowl of fragrant potato soup, you can't help but have a pot of high-quality broth, which is commonly used in restaurants. Pour the boiled chicken soup into the pot and bring it to a boil over high heat; add the chopped red mushrooms and minced meat, under the rendering of the red mushrooms, the chicken soup suddenly becomes a slight reddish color; then pour in a little farmer's own glutinous rice wine (fresh), sprinkle with an appropriate amount of salt, monosodium glutamate, pepper and other condiments.
When the chicken soup with the ingredients is boiled again, use the pot to stir up the potato paste in the pot and slowly pour it into the pot, simmer while stirring, so as not to paste the bottom of the pot, stirring in the same direction, otherwise, the potato paste is easy to loose. The cooking process of potato paste is very short, from the next pot to the starting pot, about a minute, the time is long, and the cooked potato soup is not sticky.
After some stirring and cooking, the potato paste and the red mushroom lean chicken soup are completely fused together to form a pot of pale pink fragrant soup. When the pot is raised, sprinkle with green onions and celery to add flavor and color, and a bowl of fragrant and silky potato soup is ready.
In winter, drink a bowl of steaming potato soup, sticky, thick, permeated with the sweetness and fragrance of red mushrooms, the entrance is smooth, warm, and warm to the heart.
In the era of material scarcity, a bowl of potato soup is the food that people expect in life, "white rice poured potato soup, swoosh, I can eat three bowls!" This is an unforgettable taste memory of many Mingxi people.
Potato soup is not only delicious, but also has high nutritional value. Potato seeds contain protein, vitamins, starch, calcium and phosphorus and other essential nutrients, especially contain a large number of mucus proteins, which is a mixture of polysaccharide proteins, which have a special health effect on the human body and can prevent cardiovascular diseases. In addition, potatoes also have the effect of strengthening the spleen and stomach, moisturizing the lungs and suppressing cough, and are a good product for medicinal and food dual purposes.