#blackbeanssoup #chinesesoup #herbalsoup #healthysoup #soups #healthychineseblackbeansoup

How to make a healthy Chinese herbal soup | Black Bean Herbal Soup | 黑豆當歸補血湯

0:21 Ingredients
0:30 Blanch pork
1:14 Assemble soup
3:11 Start slow cooking
3:25 Season and serve!

The black bean is highly nutritious, packed with antioxidants, a good source of proteins, fibre and essential vitamins and minerals such as folate, iron, copper, magnesium, phosphorus and B Vitamins.

This recipe is easy to make, especially with a slow cooker and all the herbs listed are readily available at your local Chinese medicine hall or grocers. The black beans on its own already quite nourishing, adding all these Chinese herbs help to boost this herbal soup’s overall benefits.

The Chinese Herbal Black Bean Soup is particularly good for women and helps women during and after pregnancy. This soup recipe is mainly helpful in boosting and regulating blood health and your “Qi”- something us Chinese believe to be your “life force” circulating around your body – helping to revitalize your body and relieve fatigue. Other benefits also include improving liver and kidney function and has anti-aging properties.

Another point to note here is that the meat used for this recipe here is pork loin, but you can use any part of the pork, or even chicken, to make this.

Tip: If you are planning to simmer the soup for a long while then these parts are good and cheaper, but they are no longer edible in the end:

– Loin – yok gan 肉眼 is a suitable part for soup and pork chops. Long simmering will make the meat tough and tasteless
– Rump – Bo-chai-yoke 波仔肉 – this will have the same texture as the loin when simmering long. This part gives the soup a nice sweetness to it but is extremely dry and tough after a long boil
– Tail bone or any other pork bones – the proteins in the marrows is what gives the soup its flavour and will require a long boil to extract them completely

Bonus Tip: If you want some meat, use these parts, but you can’t boil these in long simmers or they will lose their tenderness and flavours:

– Tenderloin – mui yoke 梅肉 is the most tender part of the loin. Suitable for stir fries also. This won’t give the soup as much flavour as the loin but if you want some meat to come with your soup, then this is the one you go for BUT you cannot put this into your soup for long simmers to retain its flavour and tenderness
– Lower part of the ham 假梅肉 – A cheaper option to the tenderloin, this part is also tender and a little fatty and just like the tenderloin, not suitable for long boils
– Ribs 棑骨 – great for soups and good to eat. Boiling them too long will make the soup oily and the meat will fall off the bones

Okay, now let’s get started on the soup:

Ingredients (3 – 4 servings)

Pork Loin / Tenderloin (里脊肉/梅花肉) – 400gm
Rhizoma Rehmannia Root (熟地片) – 10gm
Liquorice Root (灸甘草) – 25gm
Black Date (黑棗) – 3 pieces
Black Bean (黑豆) – 100gm
Astragalus Root Slice (北芪) – 10gm
Chinese Angelica (當歸) – 10gm
Goji Berry (枸杞) – 15-20 pieces

Putting them together. The steps are really easy, just follow these:

1. Blanch chicken meat in boiled water for about 3 to 5 minutes – this ensures that the soup comes out clear and without impurities at the end
2. If you are using a slow cooker like I did, you just need to add all the ingredients, the meat and the water into the cooker and set it to cook on High for 3 hours or Low for 5 hours
3. Otherwise, if you are cooking on a stove top, then pour ingredients and meat into 2 Litres of water in a soup pot and bring it to boil
4. Once boiling, lower the heat to a simmer and allow it to continue to cook for another 1hr 30min
5. Season with salt according to your preference and let it cook for another 10 minutes before serving
6. It’s ready to Serve!

You can have this soup with your normal meal, pair it with some other dishes or have it as just a soup and rice combo. At the end of the boil, the beans should be soft. I love eating up those beans together with my rice.

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