Changchun soup(zhang chun geng )

Changchun soup method:

Raw materials for making Changchun soup:

Ingredients: 1 fresh deer, 1 bullwhip.

Ingredients: 50g scallops, 50g sea rice, 50g mushrooms, half a hen, 500g lean pork, 150g canned mushrooms.

Seasoning for Changchun soup:

25 grams of cooking wine, 2 grams of refined salt, 15 grams of soy sauce, 1.5 grams of pepper, 25 grams of wet corn flour, 25 grams of green onion, 15 grams of ginger, 500 grams of clear soup, 10 grams of chicken oil.

The processing steps of Changchun soup are as follows:

1. Wash the deer and bullwhip with water, break them with a knife, remove the debris inside, peel off the urethral membrane, put them in a basin, scald them with boiling water, tear off the skin, put them in a boiling water pot, cook for about 1 hour, take them out, and rinse them with clean water for several times to remove the peculiar smell.

2. Put scallops, sea rice, hen, pork, scallion and ginger into the pot, add clear water, add luchong and bullwhip, bring to a boil over high heat, skim off the foam, move to low heat and simmer for about 2 hours, and remove when it is 80% rotten. Cut the bullwhip into a 1-inch inclined diamond, and change the deer punch into an inch long wheel flower blade.

3. Pour clear soup into the soup pot, add fresh mushrooms, cooking wine, refined salt, soy sauce and pepper, bring to a boil over high heat, skim the foam, dilute the corn flour with water, pour into the pot, hook into the sauce, pour in luchong slice and bullwhip slice, pour in chicken oil, and pour into a sea bowl.

Changchun soup

Changchun soup is a delicious food, which is made of fresh deer, bullwhip and other raw materials. Seasonings are mainly scallops, sea rice, etc. the dish is made by pouring ingredients into the pot.

essential information

[cuisine] Manchu and Han banquet

[dish taste] delicious

[food materials involved] vegetables, beef, mutton, seafood, river and mountain delicacies

Raw materials

Main ingredients:

One fresh deer and one bullwhip.

Ingredients: 50g scallops, 50g sea rice, 50g mushrooms, half a hen, 500g lean pork, 150g canned mushrooms.

Seasoning:

25 grams of cooking wine, 2 grams of refined salt, 15 grams of soy sauce, 1.5 grams of pepper, 25 grams of wet corn flour, 25 grams of green onion, 15 grams of ginger, 500 grams of clear soup, 10 grams of chicken oil.

Production process

1. Wash the deer and bullwhip with water, break them with a knife, remove the debris inside, peel off the urethral membrane, put them in a basin, scald them with boiling water, tear off the skin, put them in a boiling water pot, cook for about 1 hour, take them out, and rinse them with clean water for several times to remove the peculiar smell.

2. Put scallops, sea rice, hen, pork, scallion and ginger into the pot, add clear water, add luchong and bullwhip, bring to a boil over high heat, skim off the foam, move to low heat and simmer for about 2 hours, and remove when it is 80% rotten. Cut the bullwhip into a 1-inch inclined diamond, and change the deer punch into an inch long wheel flower blade.

3. Pour clear soup into the soup pot, add fresh mushrooms, cooking wine, refined salt, soy sauce and pepper, bring to a boil over high heat, skim the foam, dilute the corn flour with water, pour into the pot, hook into the sauce, pour in luchong slice and bullwhip slice, pour in chicken oil, and pour into a sea bowl.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Zhang Chun Geng