Jiangxi Nanchang Waguan Weitang
Nanchang clay pot slow-simmered soup is a traditional Jiangxi soup made by slowly simmering ingredients in small ceramic clay pots over charcoal, producing an intensely flavored, nourishing broth.
食材清单
- Nanchang clay pot soup 1 piece
- Cooking oil to taste
- Soy sauce 1 tbsp
- Cooking wine 1 tbsp
- Ginger slices 3 slices
- Scallion segments 2 stalk
制作步骤
- 1. Wash and cut the Nanchang earthen pot simmering soup into pieces, blanch it in water to remove the blood foam and set aside.
- 2. Heat oil in a pot and sauté onions, ginger and garlic.
- 3. Put it into a Nanchang earthenware pot and simmer the soup until the surface is slightly brown.
- 4. Add Nanchang crock pot simmering soup, ginger slices, green onion segments and appropriate amount of hot water
- 5. Bring to a boil, then turn to low heat and simmer for 40-60 minutes
- 6. Add salt and pepper, reduce the juice over high heat, and serve.
文化小知识
瓦罐汤是南昌烹饪的骄傲，已有1400多年的历史。这一传统可以追溯到唐朝，当时人们用陶罐在木炭上小火慢炖汤。秘密在于密封的烹饪环境——没有蒸汽逸出，因此所有的味道和营养成分都得以保留。在老南昌，瓦罐汤店鳞次栉比，每家都有自己的炭火和一排排的陶罐。最好的瓦罐汤要煮7-8小时，汤汁清澈但味道浓郁。该菜被定为江西省非物质文化遗产。