shabby clothes

Chen Fa

1 year ago

Rags are also called trees. I remember my grandma loved eating them when I was little.

The raw fruit will feel sticky when crushed and is not suitable for eating raw. It smells like a mixture of miso and soy sauce. It must be boiled and pickled before eating. It is very suitable for steaming fish and making chicken soup.

There is also a method of adding salt and simmering until the water dries up, finally forming dry pieces of rags. At this time, it is delicious to eat alone or with fried eggs. In the past, grandma usually used a bowl of white porridge in the morning, just break some dry pieces of rags to go with it. Eat.

During my daily shopping, I accidentally discovered that the supermarket sells rags. It’s such a nostalgic taste. It’s good to buy it home to remember my grandma.

Steamed fish in rags can still be seen occasionally in Taipei, such as some old Taiwanese restaurants or buffets.

Ragpo chicken soup is very rare. In fact, it is really suitable for making soup, just like stewed chicken with preserved vegetables. Because some seasonings have been added during the preparation and preservation process, which varies from region to region. Each one adds oil, bean paste, rock sugar and licorice in their own discretion, and the mucus in the rag itself is an enzyme that can soften your meat very well, making it taste not dry but rich in sweetness.

I introduced the うま flavor a few days ago. With rags and chicken serving as guanylic acid and inosinic acid, only one glutamine is missing, and the ultimate umami taste can be multiplied. I grabbed some red radish and For seafood, let’s make rag chicken soup.

Rag cans bring back the nostalgic taste of childhood

When a middle-aged man buys clams out of boredom and brings them home, he remembers to mix 3% salt water and let it sit for an hour to let the clams fully spit out.

I probably don’t need any further explanation on how to make chicken soup! Throw in the ginger slices to remove the smell, water, and rice wine to enhance the freshness. I used air-cooled chicken and was too lazy to splash the water.

Use a pressure cooker to simmer the chicken soup for an hour, then add the freshly spitted clams and boil them together with other seafood.

Then you will get a bowl of extremely delicious rag chicken soup

Before you throw in the seafood, you can also scoop up a bowl and compare it with the taste after adding the seafood and boiling it to see if the taste can really be used to superimpose and multiply.

There is no need to add salt to the rag chicken soup because enough salty flavor is already added during the making process.

It is best not to boil seafood for more than ten minutes, otherwise it will become dry and unpalatable unless all you want is a super-concentrated top-quality stock.

When Ah Ben smelled the crustacean, he immediately rushed to me and meowed, sucked up the excess soup, then peeled it and showed it how to eat it with gusto. It was really the happiest moment.

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Have you ever tried rag chicken soup?

As long as everyone understands what the source of umami is and uses it to multiply and match each other, it will be easy to make, and it will not lose to the deliciousness of the big restaurants.

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