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论老子

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Carrot and Radish soup  

2014-07-23 14:07:02|  分类: Fusion Cooking |  标签: |举报 |字号 订阅

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       Background: Most people treat carrot and radish and a side ingredients to an essentially meat-based (may include bone) soup. Here it is, a new recipe to create a essentially vegetarian-based soup consisting of carrot and radish as the two main ingredients.      

Challenges: It is a sweet soup, actually. However, the challenge is to produce a combination of sweetness. Too much sweetness of a single type may be a put off.

My brilliant idea: First produce an essentially simple and versatile soup stock. Second, the cooked carrot and radish can be cooled down in the refrigerator and be used as a ready-made side dish later. Third, the soup can be consumed as it is or combined with a meat-based soup.          

Ingredients: Carrots (500 grams), radish (1 kg), garlic (one big bulb), medlar or 枸句子 (twenty pieces), 3 teaspoon of sugar and about the small volume of gula Melaka.  

Procedure:

Step 1: Wash and slice the carrots and radish into small quadrants and about 2 cm long.

Step 2: Place all the above into the stewing pot.

Step 3: Fill it up with water.

Step 4: Add half a teaspoon of salt, 3 teaspoon of table sugar and about the small volume of gula Melaka.

Step 5: Add in the twenty pieces of medlar.

Step 6: Once the radish has softened, switch off the power.

Step 7: Leave it over-night for the carrot and radish to absorb the sweetness of the soup.

Carrot and Radish soup - 行天之道 - 论老子

 Remarks:

1) This combination of sweetness from radish, carrots, medlar and gula Melaka is well accepted.

2) Pick up all the pieces of carrots and radish quadrants and put them into a air-tight container. Place it in the refrigerator for later consumption.

Carrot and Radish soup - 行天之道 - 论老子

 3) The soup can be consumed as it is or it can be mixed into another pot of, usually meat-based soup.

Finished product:

Carrot and Radish soup - 行天之道 - 论老子
    A bowl of mutton soup and white rice. Three vegetables used: cabbage, carrot and radish.  

Remarks:

1) A combination of five different kinds of sweetness: radish, carrots, medlar, table sugar and coconut sugar.

2) Here are the two distinguishing sweetness from the soup stock:

2a) the carrot quadrants still carry a strong taste of carrot.

2b) the radish had absorbed the sweetness of the soup. However, it still carries with it the taste of radish.

3) The cabbage is very much its natural taste as it was boiled separately.

4) The mutton is not over-boiled. It gives a strong aroma of mutton smell.

5) The rice gives a strong aroma of stir-fried onion. 

Assessment:

1) Usually, plain rice does not produce a strong aroma. For example, jasmine rice gives a strong fragrance. However, it pales in combination when stir-fried garlic, onion and dried prawns oil is added to plain white rice.

2) Usually a bowl of soup produces one single taste because prolong boiling really mix the soup so thoroughly that you cannot differentiate any difference in the taste of the soup content and its solid ingredients.

3) Provided the soup is not boiled for prolong period, say more than an hour, the combination of carrots and radish gives a delicious final taste for the soup but yet, retain its individual taste especially, the carrot. The radish though, may have absorbed quite a lot of the taste of the soup its remnant radish taste is still there.      

Common applications:

1) This soup is wonderful and can be consumed as it is.

 2) It can be mixed with some other soup to make a totally different final soup.

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