Oyster and radish soup(li huang luo bo si tang )

Oyster and radish soup

Introduction:

Production steps:

Step 1: figure 1-4, raw material.

Step 2:

Step 3:

Step 4:

Step 5: oyster in the early morning to buy fresh is alive, back with light salt water bubble spit sand.

Step 6: wash the carrot, peel and cut it in half. (I just used half of the radish to make the bowl as shown in the picture. There are more than two bowls of soup.)

Step 7: cut the radish into very thin silk, preferably by hand, not by rubbing.

Step 8: after the pot is hot, pour in a small amount of oil. After the oil is hot, fry the pot with scallion and ginger slices.

Step 9: pour in the chicken soup and bring to a boil.

Step 10: add shredded radish and bring to a boil over medium heat.

Step 11: add vermicelli and oyster, cook and season with salt.

Step 12: Sprinkle the right amount of white pepper and chopped chive in the bowl, make the hot soup, add shredded radish and vermicelli, and oyster.

Materials required:

Oyster: 10

Red radish: half of it

Fans: 1 group

Chives: right amount

White pepper: right amount

Salt: right amount

Scallion: moderate

Oil: proper amount

Ginger: right amount

Chicken soup: right amount

Note: 1. If you can't buy oyster, use razor clam instead. So what we actually do is razor clam and shredded radish soup, but we drink it as clam locust and shredded radish soup, ha ha. 2. It's hard to find a big red radish in Beijing. I went to Jingkelong to buy it. It tastes different from white radish. It's better to use big red radish. 3. If you have time, you can cook chicken soup by yourself. If it's convenient, you can use this kind of bagged chicken soup. This one is also made in Shenyang and sold in supermarkets. 4. In addition, if you have a pot at home, it's better to heat it while eating, and then add the new soup after drinking. Ha ha, the way to eat in Shenyang Hotel is to control the amount of white pepper, but I like the taste of white pepper very much and make it more fragrant.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Li Huang Luo Bo Si Tang