I Tried To Cook Traditional Chinese Macaroni Soup from Leftovers

In my previous article about She Told Me To Cook , I shared how I made cheesy macaroni for this kid at home who asked me a favor to cook for her.

I also mentioned there about local Chinese who have adopted macaroni as an ingredient for Chinese-style Western cuisine. And here in Hong Kong, macaroni is cooked in water and then rinsed to remove starch, and served in clear broth with ham or frankfurter sausages, peas, black mushrooms, and optionally eggs, reminiscent of noodle soup dishes.

Yesterday, we cooked tomato soup in a big pot. Since we weren't able to finish all the soup, I decided to try the traditional Chinese macaroni soup using the leftovers. I still have the remaining raw macaroni from cooking cheesy macaroni the other day, and I also have leftover pork, so all I need to do is to add some ingredients like egg and vegetables.

MAIN INGREDIENT:

• Macaroni

THE LEFTOVER INGREDIENTS:

• Tomato soup (with carrot and corn)

• Pork

ADDITIONAL INGREDIENTS:

• Egg

• Shitake Mushroom (alternative for green vegetables)

• Green onions (for toppings)

METHODS:

1. Cook the macaroni until it's 90% done. Drain the excess water retaining the macaroni.

1. Add the tomato soup and let it boil for few more minutes. This will allow the macaroni to absorb the tomato flavor from the soup.

1. Add the shitake mushroom or any preferred vegetables. Boil until the shitake mushroom softens. (It's easy to cook the shitake, so it will only take 1-2 minutes)

1. Stir-fry leftover pork and fry eggs for toppings.

1. Spoon macaroni soup into a bowl and put the toppings

5. Sprinkle some green onions and serve while it's hot.

I actually don't like eating eggs, I prefer vegetables and some pork for the toppings, so I made this one for me. 👇

If you want to try to cook chinese style tomato soup, it's so easy, all you need are:

• Pork

• Tomatoes

• Potatoes

• Carrots

• Corn

■ Put all ingredients in a pot of water, boil over low-med fire for 3-4 hrs.

So instead of throwing the leftovers, why not make it into a new yet yummy recipe.

FACTS:

Leftovers are often kept for three to four days in the refrigerator. Be sure to eat them within that point. After that, the risk of food poisoning increases. If you do not think you'll be ready to eat leftovers within four days, freeze them immediately.

Food poisoning — also called foodborne illness — is caused by harmful germs, such as bacteria in contaminated food. Bacteria typically don't change the taste, smell or look of food, so you cannot tell whether a food is dangerous to eat. If you are unsure about the food's safety, it is best to throw it out.

Fortunately, most cases of food poisoning can be prevented with proper cooking and food handling. Quickly refrigerate perishable foods, like meat, poultry, fish, dairy and eggs, to practice food safety. Don't allow them to sit over two hours at typical temperature or over one hour at temperatures above 90 F (32 C).

Uncooked foods, like cold salads or sandwiches, also should be eaten or refrigerated immediately. Your goal is to cut back the time a food is within the — between 40 and 140 F (4 and 60 C) — when bacteria can quickly multiply.

Before eating leftovers, make sure to reheat them on the stove or in an exceedingly conventional oven or microwave until the interior temperature reaches 165 F (74 C). It's not recommended to use slow cooker for reheating leftovers as these devices might not be able to heat foods hot enough to kill bacteria.

Source: https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/food-safety/faq-20058500#:~:text=Leftovers%20can%20be%20kept%20for,

Related Articles:

She Told Me To Cook
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Food Photography (Random Hong Kong Recipe)

Food Photography (No-Baked, Eggless, Gluten and Lactose Free Healthy Oats Recipes)