Skip to main content
logo
Food Advertising by

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.



Comments

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

    ReplyDelete
  3. 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

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try.