The 7 basic ingredients for a Chinese Soup Pantry
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- čas přidán 4. 07. 2024
- Start with these 7 basic ingredients for your Chinese Soup Pantry! I keep these all year round and most soups will use one or more of these.
For the all ingredients shown here:
Dried red dates: www.thechinesesouplady.com/re...
Dried longans: www.thechinesesouplady.com/lo...
Dried wolfberries: www.thechinesesouplady.com/wo...
Dried Chinese yam: www.thechinesesouplady.com/ch...
Dried honey dates: www.thechinesesouplady.com/la...
Dried scallops: www.thechinesesouplady.com/sc...
Dried apricot kernals: www.thechinesesouplady.com/ap...
Enjoy!
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Great video. I think you should keep going with this. There isn't many other well made videos about this, so a good series could really break through.
Thanks, Jack! I'll have a think about what the next layer of basic ingredients are. I find based on comments, it really also depends on location on what you have access to. For North American locations, there are challenges on accessibility to ingredients! Thanks for the support and suggestions! Will have a think!
Thanks for this primer. Reminds me of childhood. I snuck so many dried scallops as snacks, wonder if mom noticed 😂. The apricot kernels in watercress soup were my favorites.
The apricot kernels are also my daughter’s favorites! Oh my! The dried scallops were stored dry or in the fridge? That’s a great idea though! It’s similar to the dried squid snack! Why not?!
Thanks for the video, just starting out with boiling soup. I was already wondering what the basic ingredients were to stock up. 😃
Hi Albert! Oh the other one I forgot to add is the dried tangerine peel: thechinesesouplady.com/tangerine-peels-dried/
Some cooks, chefs, old ladies in the wet marts will tell you this is a must have! My mother-in-law will always add a small piece to her chicken soups and sometimes sliced in her cooking. I personally don't use this all the time because of the flavour (very bitter), so it's definitely an acquired taste!
Very interesting. Video was just what I was after. Any advice on what ingredients in these soups you can eat and which you shouldn’t? Obviously not the tough wood ones. Many thanks.
Oddly enough, I think everything is edible, but whether normally we eat or not :) And you've kind of started that thinking with any of the barks or dried woods are harder to digest. Another criteria I use is whether it's disintegrates and is mushy, like dried large dates become so soft, it's unpleasant to eat, and flowers are included (ie: roses, chrysanthemum) (trust me, I've tried to eat everything!). My mom actually eats almost everything... and I'm less adventurous. In order of must eats: Vegetables, fruits (if not too mushy), roots (arrow, lotus, Chinese Yam, meats (for sure), seafood, nuts, seeds. Hope this helps!!!
Can you do a series of soups for different seasons ( winter, spring, summer and autumn) and the benefits of each soup.
Yes! A great idea, Katie! Already compiling this in my head. Will start with winter soups... planning now what to make next. So many choices! Will probably start with a winter chicken soup. Love the suggestion!
@@TheChineseSoupLadyCom also soup to drink after surgery, or when you're sick and need a boost of immune.
Agree! Please do some videos on soup recipes! thanks!!
Thanks for your video. I have a questions. Do you know how many apricot seeds do you use for the soup? as I am aware that they contein cyanide and there has been some intoxications from eating them. I just don't know if you have some information about it. Many thanks!
I usually use no more than 15 little seeds per soup and I have the exact same understanding of cyanide in the seeds, so I take it in moderation. However, there are also lots of benefits of apricot kernals, which are also anti-oxidants, anti inflammatory, anti microbial, reduction of cardiovascular disease. The key is eating the sweet apricot kernals vs the bitter ones (when you buy them for soups, it's a mix of sweet and bitter - also AKA 南北杏 (south north kernals). THe south ones are the smaller and flatter ones - these are the bitter ones. While the bigger, fatter counterparts are the north ones. Hope this helps!!!
Here is a great research paper that talks about the benefits and risks of apricot kernals. The contraindication is here:
Intake of apricot kernels in high amounts is not recommended for pregnant or breastfeeding women due to the potential risk of birth effects [68]. The consumption of apricot kernels by pregnant women leads to thyroid disease during the carrying of babies, and they are exposed to cyanide and thiocyanate during pregnancy. Furthermore, the apricot kernel also helps in lowering blood pressure and making supplements.
Article source: www.ncbi.nlm.nih.gov/pmc/articles/PMC9332734/
@@TheChineseSoupLadyCom Many thanks, very useful information. So is it 15 kernels per soup for 1 person? or is it for a family?
Yes I agree, they have incredible health properties! balance is key.
@@Alice-zc6kw 15 kernals per soup :) Just like a handful. Only my eldest likes to eat them and I limit how many she eats. I'll add more to desserts though, but don't eat them often. Totally about balance!
@@Alice-zc6kw Oh and the soup is for the whole family. I really don't use a lot!
New to Chinese herbal soups. There seems to be much controversy on the use of dried apricot kernals. Which one do you use and the safer of the two. Thank you.
Hi Julie, I've heard the various stories as well. However, to be honest... if when in doubt, keep it out. Apricot kernels have no flavour. I usually just use a handful, but we don't eat them. I think in the end, everything in moderation! Hope this helps!
To that point though, I'm very much a data person, so will browse for some data around this ingredient. I usually get my information from my Chinese Herbalist and Doctor and then of course, the old ladies at the wet mart in Hong Kong!
@@TheChineseSoupLadyCom Sorry for the late reply. That would be helpful, thank you. I just love your soup recipes.... thank you.