Pucai in milk soup(nai tang pu cai )

Pucai in milk soup

Introduction:

"Pu Cai is produced by the Bank of Daming Lake. It is the tender root of cattail. It is white, crisp and tender. It is made of milk soup and Pu CAI. The soup is milky white, crisp and tender. It tastes light and delicious, and its fragrance is doubled. It is a soup dish on top of high-end banquet. It is known as" the best soup dish in Jinan. "

Production steps:

Step 1: take only the tender core of fresh Pucai, wash it and cut it into 3cm long pieces.

Step 2: soak mushrooms in advance, wash and cut into strips

Step 3: slice the winter bamboo shoots and soak them in clean water.

Step 4: I add the sea cucumber myself, or I can add shrimp to make it fresh.

Step 5: cut the ham into thin slices. Add water to the soup pot and heat it. Blanch the Pucai, shiitake and bamboo shoots separately and drain them.

Step 6: add oil to the frying pan, stir fry a little scallion and shredded ginger. When it is warm, turn down the heat and add 1 teaspoon of flour to stir fry.

Step 7: cook in hot water, add salt and make the soup taste good.

The eighth step: pour all the ingredients into the soup, simmer for 1 minutes, add MSG seasoning, turn off the fire and put in 2 tablespoons of milk to make the soup thicker.

Materials required:

Pucai: moderate

Dried Lentinus edodes: appropriate amount

Winter bamboo shoots: moderate

Ham: moderate

Sea cucumber or shrimp: right amount

Salt: right amount

MSG: right amount

Shredded green onion and ginger: right amount

Flour: right amount

Milk: moderate

Edible oil: right amount

Note: make milk soup using the method of fried noodles, make the soup flavor rich, color white, add milk to make the soup more thick white.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Nai Tang Pu Cai