File:Song dynasty's 'Patriotic soup' -Protect the Country Dish (護國菜) .jpg

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English: A bowl of Patriotic Soup, served to Emperor Bing in a Buddhist monastery at Chaoshan region during the final year of China's Song dynasty centuries ago around 1278, when he, his family, and Song court and military members were fleeing from the Mongols. Its main ingredients are leaf vegetable (spinach), edible mushrooms, and chicken broth. However, this home-style version of the soup was added with tofu, fried diced garlic, black ground pepper, and dashes of soy sauce. It is typically for Chaoshan residents to dine and not commonly available in Chinese restaurants worldwide due to its simplicity, but the recipe is published. Cooked by a Chinese American family member of Chaoshan ancestry in California. Taken at Clovis, CA, USA on July 13th, 2017.

Ingredients:

  • 2 1/4 lb. leaf vegetable (sweet potato leaves, amaranth, spinach, ipomoea aquatic, or other edible leafy alternatives)
  • 10 fresh straw mushrooms (or other edible mushrooms as alternatives), cut each in halves
  • A teaspoon salt
  • A teaspoon sesame oil
  • 3 cups broth (chicken, beef, or vegetable)
  • 3/4 cups shredded jinhua ham (a Chinese style dry cured ham only available in China, but any other dry cured hams are fine), lightly beaten egg yolks, or silk tofu (all are optional)
  • A teaspoon monosodium glutamate (optional)
  • A tablespoon light soy sauce (optional)
  • 4 pieces of garlic
  • Dashes of black or white ground pepper (optional)
  • A tablespoon cornstarch or water chestnut starch

Recipe:

  1. Wash the leaf vegetable and mushrooms
  2. Blanch the leaf vegetable to a boil over high heat for 2 minutes. Drain and rinse the cooked vegetable under cold running water.
  3. Stir fry garlic until fragrant in 1 tablespoon of oil, then add the boiled leaf vegetable and stir them over medium heat for 2 minutes. Transfer the cooked leaves to a blender, add the broth before transferring to a pot and blend into a leaf vegetable soup.
  4. Add mushrooms to the soup, boil over high heat for 5 minutes, and season with salt, sesame oil, monosodium glutamate, dashes of ground pepper (optional), and light soy sauce (optional). It is also optional to add the shredded jinhua ham (or any other types of dry cured ham) or beaten eggs for a non-vegetarian variations of the soup (if using beaten eggs, make sure that you stir them through the soup with a fork or soup to form fine 'ribbon'), or shredded tofu.
  5. Have the cornstarch mixed with a small quantity of water and slowly pour the mixture into the soup to thicken it and serve.
中文：*2 1/4磅葉菜（薯葉，莧菜，菠菜，蕹菜或其他可食用的葉菜替代品）
  • 10個新鮮的草菇（或其他可食用的蘑菇作為替代品），切成兩半
  • 一茶匙鹽
  • 一茶匙芝麻油
  • 3杯湯（雞肉，牛肉或蔬菜）
  • 3/4杯切碎的金華火腿（中國式乾醃火腿只在中國可用，但任何其他幹醃火腿也沒關係），蛋黃或絲豆腐（都是可選的）
  • 一茶匙味精（可選）
  • 一湯匙淺醬油（可選）
  • 4塊大蒜
  • 黑胡椒粉或白胡椒粉（可選）
  • 一湯匙玉米粉或水栗子澱粉
  1. 洗葉蔬菜和蘑菇。
  2. 將葉蔬菜煮沸，高溫煮2分鐘。在冷的流水下排幹並沖洗熟的蔬菜。
  3. 將蒜蓉炒至大約1湯匙的香油，然後加入煮沸的葉子蔬菜，並在中等溫度下攪拌2分鐘。將煮熟的葉子轉移到攪拌器中，加入肉湯，然後轉移到鍋中並混合成葉菜湯。
  4. 將蘑菇加入湯中，加熱5分鐘，加鹽，芝麻油，味精，胡椒粉（可選）和淺醬油（可選）。也可以加入切碎的金華火腿（或任何其他類型的干醃火腿）蛋黃，用於非素食變體的湯（如果使用蛋黃，請確保您用叉子攪拌湯或湯形成細小的“絲帶”）或切碎的豆腐。
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Source Own work
Author NeoBatfreak
Camera location36° 49′ 36.57″ N, 119° 42′ 56.71″ W Kartographer map based on OpenStreetMap.View this and other nearby images on: OpenStreetMapinfo

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Date/TimeThumbnailDimensionsUserComment
current22:36, 26 July 2017Thumbnail for version as of 22:36, 26 July 20172,416 × 1,440 (942 KB)Off-shell (talk | contribs)Crop, increase contrast
01:51, 14 July 2017Thumbnail for version as of 01:51, 14 July 20172,560 × 1,440 (832 KB)NeoBatfreak (talk | contribs)User created page with UploadWizard

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