Chebai pickle soup: appetizer soup in summer(che bai xian cai tang xia tian de kai wei tang )

Chebai pickle soup: appetizer soup in summer

Introduction:

"Chebai, whose scientific name is" Meretrix ", is delicious, and Du Niang has the reputation of" the most delicious in the world ". Recently, it's a good time to eat chebai. It's big and plump. Cook it with pickles. The soup is delicious and contains the special acid of pickles, which has a good taste and a long aftertaste. In summer, it's really pleasant to have a bowl. "

Production steps:

Step 1: the white car must be live. Touch the shell with your hand. The one that can be closed immediately is fresh.

Step 2: go home and add some edible oil with clean water, soak the white car to completely spit out the sediment.

Step 3: prepare the pickles.

Step 4: cut it into silk and wash it with water.

Step 5: wash ginger and cut into shreds.

Step 6: wash celery and cut into celery beads.

Step 7: boil water, add shredded ginger and pickled vegetables.

Step 8: bring to a boil again and add cooking oil.

Step 9: get off the bus several times.

Step 10: as soon as chebai is opened, it will be picked up.

Step 11: put it in a bowl.

Step 12: seasoning the soup with salt, pour the soup into a bowl, sprinkle some celery beads and serve.

Materials required:

Che Bai: 500g

Pickles: 1

Ginger: 1 small piece

Celery: 1 handful

Cooking oil: 1 tbsp

Salt: right amount

Note: the pickle itself is salty, just add a little salt. In order to keep the white car fresh, we must open the shell in the white car will be pulled out of the soup. In addition, after cooking, if you don't drink the soup immediately, don't pour in the soup. When you want to drink, boil the soup and pour it in. Because if chebai is soaked in hot soup for a long time, its fresh and tender taste will be affected.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Che Bai Xian Cai Tang Xia Tian De Kai Wei Tang