Skip to main content

Burdock root yuzhu and apple soup ~ 牛蒡玉竹苹果汤


The Burdock root had always attracted my attention whenever I spotted it during my marketing rounds.   I had been wondering how to cook with it as I know that it's a soup ingredient until one day I saw a lady promptly dropping a long Burdock root into her shopping basket.  On inquiring further she told me that it's very nutritious and rattled off the ingredients that she will normally use to make this soup.   So today, I'm sharing my recipe or rather hers with you.




Burdock root yuzhu and apple soup ~  牛蒡玉竹苹果汤  

Ingredients   

  • 400 gm pork shoulder, cut into chunks
  • 150 gm Burdock root
  • 50 gm yuzhu (polygonatum)
  • 1 green apple
  • 2 honey dates
  • 3 lt water
  • Seasalt to taste
Method
  1. Scald the pork in boiling water, remove and rinse.
  2. Wash, peel and core the apple.  Cut into wedges.
  3. Peel off the skin from the Burdock root and slice.
  4. Rinse the yuzhu.
  5. Fill a pot with 3 litres of water, bring to a boil and add in all the ingredients.  Let it boil for about 5 mins, then turn to low heat and let it simmer for 2.1/2 hours.  Season with salt.
  6. Ladle into bowls and serve warm.
  7. Yield :  4 to 6 servings.



Labels:

Comments

  1. Sharon D.July 19, 2016 at 6:36 AM

    Thanks to you and your curiosity, I now know what to do with this root. I have seen it and wondered what it was for but never ventured further than that.

    ReplyDelete
  2. Angie's RecipesJuly 19, 2016 at 12:10 PM

    Such a delicious tonic! Haven't seen or had burdock in ages!

    ReplyDelete
  3. KimmyJuly 20, 2016 at 1:49 PM

    Hi Soke Hah, noticed that you have given your blog a new facelift. As lovely as the recipes that you share.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Kuih Bangkit ~ CNY 2010

I recently made this Chinese New Year cookie, 'Kuih Bangkit' for my daughter to  bring back to Melbourne. As Chinese New Year is barely a month away, thought it best to post it now, perhaps you may like to try it out.  These cookies are not too sweet,  with a tinge of pandan fragrance coupled with a sweet taste of coconut ...... yummy.  They do keep well if they're thoroughly baked and they melt in the mouth!
45 comments
Read on for the Recipe

Pineapple Tarts ~ CNY 2013

Chinese New Year is not too far away and a quick look at the supermarkets and bakeries revealed that the prices of the festive goodies have gone up again.  Prices of  food stuff have gone up drastically and look like they are here to stay.  It's much more economical  to DIY when you know how to do so....... These Pineapple 'Closed' Tarts are a bit different from the  Nastar   I posted previously.  Shaping the tarts this way is less time consuming and moreover they taste just as good! Recipe for Pineapple Tarts ~ CNY 2013 Ingredients  125 gm butter/margarine 25 gm icing sugar 1 egg yolk 190 gm plain flour 1 Tbsp cornflour 1/8  tsp salt 1/4  tsp vanilla 370 gm pineapple paste 1 egg yolk + 1  tsp water = egg glaze Method Sift the plain flour with salt, mix in the cornflour, set aside. Cream the butter with icing sugar till light, add in the egg yolk, vanilla.  Mix well. Add in the fl...
38 comments
Read more