Quick-boiled clam (long feng suan la tang )

Method of Longfeng sour and hot soup:

Raw materials for making Longfeng hot and sour soup:

Cooked eel 100 grams of silk, 100 grams of silk cooked chicken breast, 100 grams of shredded mushrooms.

Processing steps of Longfeng sour and spicy soup:

1. Stir fry shredded eel, shredded chicken breast and Shredded Mushroom in a pan with scallion and ginger until delicious;

2. Add chicken clear soup, bring to a boil, skim the oil, add rice vinegar, monosodium glutamate, salt and white pepper.

Quick-boiled clam

Longfeng hot and sour soup is a traditional dish of Shanghai, belonging to our group. It has the advantages of fresh material selection, good quality, fine knife work, exquisite production, proper heat, light and elegant, moderate salty and fresh, various tastes, wide adaptability and unique flavor.

raw material

Cooked eel 100 grams of silk, 100 grams of silk cooked chicken breast, 100 grams of shredded mushrooms.

Production process

1. Stir fry shredded eel, shredded chicken breast and Shredded Mushroom until delicious;

2. Add chicken soup and bring to a boil. Skim off the oil. Add rice vinegar, monosodium glutamate, salt and white pepper.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Long Feng Suan La Tang