My past creations…
Hey guys, so I started this blog by a recommendation by my best guy friend Jonathan Weatherhead http://planetjon.ca. I started my blog on January 30th, 2012 but I had already been blogging about my food before then so I decided to make a page for my older documented food creations.
First Recipe I’d like to share with you is a home recipe passed down by many generations in the Tang family.
Chinese Winter Squash Soup
2 cloves garlic minced
1/2 tsp MSG
1 tsp Salt
salt and MSG to taste (for adjusting broth flavour)
half a pound of Lean Ground Pork
1 Chinese Winter Squash
First thing you must do is: Combine the minced garlic, 1/2 tsp MSG and 1 tsp of salt massaged into the ground pork in a big enough bowl.
Secondly you need to bring a medium pot of water to a boil. As the water boils you roll little balls of the pork mixture and add it to the boiling water. You must do this until you no longer have any meat left in your bowl. Once you have added all the pork into the water you need to turn the heat down to medium high for a soft boil. As the pork cooks you will need to skim the scum and fat off the top of the surface of the water with a ladle. It should take about half an hour for the broth to be completely clear of impurities and oily fat on the surface. While the broth is cooking you need to peel the Chinese winter squash and cut it into whatever shape you desire for consumption. For my recipe I sliced the winter squash into 1/2 inch semi circles. Add the squash to the broth and let it cook for about 20 minutes. At this point after waiting 20 minutes you must taste the broth and season to your liking as the squash will add flavour to your soup, you need to wait until it is cooked before seasoning the soup any further Lastly, garnish with scallions and voila! you have Chinese Winter Squash Soup which can be served with any kind of rice you prefer!