Lunar New Year Day 6: Something Sour
Feeling a bit weighed down by all the rich meats and fish of the Spring Festival? If you’re at a loss for what to eat next, why not try Yiyi Farm’s All-Purpose Red Sour Soup? Whether you’re poaching fish, blanching beef, cooking noodles, stir-frying vegetables, or even tossing a cold salad, it adds a zesty, appetite-stimulating touch. For a more festive gathering, it can take centre stage as a sour soup hotpot. If you’ve grown tired of the traditional New Year flavours, let this tangy aroma awaken your appetite once more!
Ingredients:
Red sour soup base, tomato, soybean sprouts, garlic chives, celery, lard, spring onion, ginger, garlic, Litsea cubeba, fermented glutinous rice, salt
Method:
1. Sauté ginger and garlic in lard until fragrant.
2. Add the red sour soup base, spring onion sections, Litsea cubeba, fermented glutinous rice, and fresh tomatoes.
3. Add water and bring to a boil, then add the soybean sprouts, garlic chives, and celery as a base.
4. Season with salt; you can then simmer various meats, vegetables, or staples.
Note:
It is a common misconception that the sour soup can simply be dissolved in water; it actually needs to be sautéed. The vegetables in the ingredients are essential for enhancing the fresh flavour, while the fermented glutinous rice is optional.
How else can you enjoy sour soup? Click 👉🏻Summer Days: More Vegetable Sour Soup to find out more. To purchase, please follow @Beijing Organic Farmers’ Market
Dinner is served! This New Year, savour flavours with a story.
Foodthink has collaborated with farmers from the Beijing Organic Farmers’ Market to bring you a “New Year Recipe Collection” featuring their own produce.
In this collection, you won’t find recipes measured to the exact gram or minute, nor will you find overly elaborate techniques.
Instead, there is an unwavering confidence in the ingredients and simple, heartfelt advice, as if shared with family.
When ingredients are chosen with care, there is no need for complexity; a straightforward approach and the right temperature are all that’s required.
Behind every dish in this collection is a real person—farmers who know exactly what makes their produce special and how to cook it to do justice to that quality.
When a piece of tofu has a name, a chicken has a history, and a radish is so fresh you’re told not to peel it—great taste follows naturally.
From the second to the seventh day of the Lunar New Year, we share one dish a day from six different farmers.
Day 2: Steamed Free-Range Mountain Pig
Day 3: Super Stir-fried Chicken
Day 4: Braised Tofu in Savoury Sauce
Day 5: Radish Sashimi
Grown with heart, prepared with peace, eaten with confidence.
