Stewing Soup: Don't Just Add Dates, Add It, Make It Less Greasy and Salty

Don't just add dates when stewing, add it, it's more delicious and nutritious, we don't care about it.

In my hometown in Huhan, there is a dish called salted duck with soybeans. Slad duck is very salty, but when combined with soybeans and peanuts, the soybeans fully absorb the duck's (la xiang -) and fat, the duck is not salty, and the beans are fragrant.

Over here in Norway, there isn't even duck. Forget about salted duck. However, they do have dried and salted meats like salted lamb racks. Salted lamb racks are eaten as a Christmas main course in many families, especially at Christmas, and it's a traditional Christmas meal.

After Christmas, salted lamb racks are often discounted, and I buy some to freeze in the refrigerator. When I want to eat it, I take out a few racks, add peanuts, soybeans, black beans, or even (jui mi -) and rice, and stew them for drinking.

Today, I used salted lamb rack with a handful of black beans to make a pot of original black bean salted lamb rack soup. I scooped out a few spoonfuls, added some vegetables, and further increased the intake of vitamins and plant fiber, and then added a few buns. Eating it is very satisfying.

Black beans have a very high nutritional value, even surpassing yellow beans. Black beans are known to enter the kidneys, and because the shape of black beans resembles the kidneys, they are said to be for kidney nourishment.

Black beans are a high-protein, low-fat food, with its outstanding advantage being a high protein content and a rich variety of trace elements. Besides containing abundant unsaturated fatty acids, lecithin and various vitamins, black beans also contain melanin, which has excellent nutritional and health effects.

Lamb has excellent warming properties, suitable for all four seasons. Therefore, this soup has excellent health benefits and is not greasy or too salty, because the addition of black beans fully absorbs the aroma and oil of the lamb, and beans are a source of umami.

White cabbage and black bean salted lamb rack soup

Materials:Lamb rack 300g, black beans 100g, ginger one piece, white cabbage, vermicelli and zucchini

Making:

1. First, let's cook the black bean and salted lamb rack soup.

The materials are simple: 300g lamb rack, 100g black beans, and one piece of ginger.

2. Soak black beans in warm water for at least 4 hours. You don't need to soak yellow beans; black beans are harder to cook. The length of soaking depends on the salt content and its hardness, which is suitable for stewing salted chicken or duck.

3. Soak the salted lamb rack for 4 hours to remove excess salt and soften it. The longer the soaking time, the softer the lamb will be, which is suitable for stewing salted chicken or duck.

4. Rinse the soaked salted lamb rack and black beans and put them together to boil water. Boiling for 1-2 minutes, then discard the water. The lamb rack and black beans are rinsed again, then put in clean water and cook in a pressure cooker for 20-30 minutes. Add a crushed piece of ginger while cooking. Other spices are unnecessary, this is the original taste of black bean salted lamb rack soup. If you add them, the taste will be very strange.

5. The original soup is cooked in a large pot, which may not be eaten in one sitting. After cooling, it can be stored in the refrigerator and eaten for 3-4 days. When eating, combine the soup and meat with a few spoonfuls and bring it to a boil, then add cooked vermicelli and finally add white cabbage to cook until it's soft. Adjust the seasoning with salt as needed, and enjoy it in a bowl.

Today, the materials I prepared include vermicelli, zucchini, and white cabbage.

6. Vermicelli needs to be soaked beforehand. Zucchini is sliced, and white cabbage is chopped into pieces.

7. First, the white cabbage pieces and zucchini are put in the pot, a few spoonfuls of salted lamb rack soup and meat are cooked until boiling, then the soaked vermicelli is cooked until it's soft, and finally the white cabbage leaves are cooked until they are soft. Add salt to adjust the seasoning as needed, and serve in a bowl.

Tips:

The original soup can be cooked in larger quantities, because it takes a lot of time. If you don't eat it up, you can store it in the refrigerator and eat it for 3-4 days without any problems.

If you add vegetables to the original soup and don't eat it up in one sitting, you cannot use it the next time. Only the original taste without any vegetables can be stored for a long time.