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论老子

道,领导也。领导必需要不断呼唤,教导下属以及以身作则。下属的过和错皆因领导懒惰。

 
 
 

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Base stock for all vegetarian soup  

2013-12-31 13:28:43|  分类: Fusion Cooking |  标签: |举报 |字号 订阅

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      Background: Actually, the miso soup served in most Japanese are vegetarian in nature because it uses soya bean, bean curd as the main ingredient plus MSG and light soy sauce. I avoid all miso soup because I avoid MSG. Moreover, the soup is so bland and rather tasteless.

Ingredients: Fully ripe banana, mushrooms, doufu, small onion, garlic and chili padi.

Base stock for all vegetarian soup - 行天之道 - 论老子

 1)Mashed up the banana with a egg-beater.

2)cut up the small onions, mushroom and garlic into smaller pieces.

3)Pour the above ingredients into the cooking pot. Important point #1: For all soup, you have to add some salt and sugar. How much sugar depends on the volume of water (soup) and you can add sugar progressively.

4)Cut up the doufu into smaller pieces and add into the cooking pot when the rest of the ingredients are 80% cooked.

5)Use a spoon and scoop up a small amount of soup and taste it. You can either add in more salt or sugar as you wish.

6)Cut up two pieces of chili padi and shaved some gula Melaka. Piur them into a small bowl and mix well. Leave it aside for 5 to 10 minutes before pouring the mixture into the cooking pot.

7)shortly before you switch off the heat, add one or two teaspoon of light soy sauce. Important point #2: You can test the taste before and after adding light soy sauce. It should be very significant and taste much more delicious because light soy sauce has an ability to bring out the natural flavor of sugar and other ingredients.   

Finished products:

Base stock for all vegetarian soup - 行天之道 - 论老子 

Note: Using the mushroom, banana and doufu as a base stock for soup, you can go on to add either a piece of pear, 4 or 5 pieces of water chestnuts, a small portion of winter melon, bitter gourd, cabbage, Chinese cabbage, etc.  

Remark 1: Actually, how delicious the soup is depends on two main factors. One, the proportion of water to the amount of raw ingredients. Two, the right combinations of ingredients.

Remark 2: Without using MSG at all, the about soups are many times more delicious than miso soup. Btw, MSG is artificial chemical flavoring and is certainly bad for health. Avoid at all cost.

Remark #3: There is no way vegetarian soup prepared by any typical restaurant can be more delicious than what you can do at home. Why? You are not so-conscious about the amount of ingredients while the restaurant must be very calculative to add in the barest minimum of each ingredients to reduce the cost of ingredients used in order to ensure the highest profit margin. You are certainly not profit-conscious, do you?     

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