Boiled green onion juice(yang cong zhi zhu qing kou )

Boiled green onion juice

Introduction:

"New Year's new ideas and new dishes are coming in December. Festivals are overwhelming. What we cook women are most concerned about is how to cook a delicious meal, so that the people we love and those who love us can have a special taste in a special festival. Seafood is an essential dish, fresh and crisp blanched shrimp is good, but lack of new ideas ~ as long as you add a little Western elements, ordinary and inexpensive seafood will be full of surprise, such as Qingkou. The following is a dish that I ate most when I was traveling in Europe earlier. I can figure out how to make it when I come back. Maybe it's not authentic, but it's delicious and easy to operate. It doesn't need any cooking skills or monosodium glutamate, chicken powder or soup, just as I always advocate "healthy dishes, original life."

Production steps:

Step 1: Qingkou repeatedly flushing

Step 2: scrape off the things on the shell with a knife and pull out the beard

Step 3: clean the mouth, the shell is very shiny

Step 4: in a skillet, stir fry the butter and onion until translucent

Step 5: add appropriate amount of water, add green mouth, basil leaves and coriander, put them in the pot and cook, cover the pot, about 2 minutes, then open all green mouth

Step 6: add cream

Step 7: add black pepper. Stir, try the taste of the soup, black pepper has salt, if enough salt can not add salt, otherwise add salt

Step 8: finished product. Coriander leaves and onions do not eat, soup taste very fresh, foreigners generally used to dip bread to eat, not to waste

Materials required:

Qingkou: 1000g

Onion: 1

Cream: 100g

Butter: moderate

Basil leaves: moderate

Coriander: 1

Black pepper: right amount

Salt: right amount

Note: after all the mouth, add seasoning quickly, or the meat will shrink.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Yang Cong Zhi Zhu Qing Kou