Saturday, February 2, 2013

Mr. Hawthorne Prepares Zhurou Huanggua Tang.

I have a new cookbook which I've mentioned several times,
 Mr. Hawthorne and I have been enjoying the recipes.
We've already made 4 dishes from the book,
all off which we liked:

 Today, Mr. Hawthorne is preparing zhurou huanggua tang,
or Pork and Cucumber Soup.

Pork and Cucumber Soup

4 cups water
1 thick pork chop, fat cut off, bones off, and cut into 1/2-inch cubes
5 dried black mushrooms
1 cup boiling water, enough to cover the shrooms
1 cucumber, peeled, seeded, and diced into 1/2-inch cubes
4-5 scallions
1 tsp salt
1/4 tsp sesame oil

Bring 4 cups water to a boil in a medium saucepan over high flame.
Add the cubed meat to the boiling water.  After the water has come to a second boil and is boiling furiously, reduce the heat to low and cook for 45 minutes.  Skim the scum off the surface every now and then.

Put the mushrooms in a small bowl, pour boiling water to cover, cover, and let soak until you're ready to add them to the soup.

Peel the cucumber, cut in half lengthwise,and scoop out seedy pulp running down the middle.  Chop into 1/2-inch cubes.
When about 40 minutes have elapsed, add diced cucumbers to the pot.  

Drain mushrooms and cut into 1/4-inch squares.  Add to soup.

Slice scallions, both white and green parts, crosswise, into 1/4-inch pieces.

When the soup has simmered for 45 minutes, and just before you are ready to serve, add the chopped scallion, salt, and sesame oil.  Stir the soup, then raise the heat and let it boil for a few seconds.

Serve immediately.

 It's best to have the meat slightly frozen
when you cut it.
Much easier to cut that way.

 Cut into 1/2-inch cubes.

 Pour boiling water to cover the dried mushrooms.
Cover the bowl with a plate 
and leave it until you're ready to add to the soup.

 Peel cuke and scoop out seeds and pulp down the middle.

 Dice the cucumber into 1/2-inch cubes.

 Slice the scallions.

 Diced pork on left, diced cucumbers over soaking dried shrooms.

 Bring 1 quart water to a boil
and add in pork cubes.
Bring back to a second boil,
then reduce heat and cook for 45 minutes.

 Chop the scallions.

 After cooking for about 40 minutes,
add in the cucumbers.
 Drain the shrooms and cut into 1/2-inch dice.

 Add shrooms to the pot.

 Add in one teaspoon salt.

 Scallions in.

 1/4 teaspoon sesame oil in.

 Bring to a boil for a few seconds, stir, and serve.

 Serve in a lovely bowl bought at an Asian shop
in Rawlins, Wyoming.
With a white spoon,
from a set given to me by Glowria for my birthday.
Thanks again, Glow!

 The broth is delicate.
Very light, mild, subtle, lovely flavors.

 But, I wanted more.
More texture.
Something toothsome.
Something is missing here.

 Then I went to Mrs. Chiang's Cookbook
and checked out the recipe
and WON TONS (huntun tang)
were supposed to be added to this dish!

Won tons filled with shrimp, pork,
 spinach, ginger, scallions, and soy sauce.
Oh my.

Sheesh, Mr. Hawthorne.
Read the recipe ALL THE WAY THROUGH, please.


Lea said...

I'm not sure how I feel about warm cucumbers. I know Julia Child loved them....but...

Rosie Hawthorne said...

Lea, warm cukes aren't bad at all. What was lacking in this was the shrimp and pork filled WONTONS!

Lea said...

LOL. Wontons are GOOD.

Rosie Hawthorne said...

Exactly, Lea. Mr. H. didn't finish reading the recipe. The wontons would have knocked this out of the park.