Chicken head, rice and tremella soup(ji tou mi yin er tang )

Chicken head, rice and tremella soup

Introduction:

"Chicken head rice is a special product of Suzhou. It's born in the middle and late July of the lunar calendar. It's also known as Euryale ferox. Its edible value is needless to say. The price of this year alone is higher than that of this year, which shows how popular it is!"

Production steps:

Step 1: soak tremella, remove roots, wash wolfberry, soak for 10 minutes, and wash chicken head rice

Step 2: add water into the enamel pot and bring to a boil the tremella over high heat. Continue to cook over medium heat for 10 minutes until the color is transparent

Step 3: add small pieces of rock sugar

Step 4: add the pickled wolfberry and cook for 5 minutes

Step 5: cook wolfberry and Tremella thoroughly, add chicken head rice and cook for 2 minutes

Step 6: serve it cool and ready to eat!

Materials required:

Chicken head rice: right amount

Tremella: right amount

Wolfberry: moderate

Rock sugar: right amount

Note: Ningxia wolfberry doesn't need to be soaked for a long time. The general practice of Suzhou people is to turn off the heat within 45 seconds to 1 minute after cooking. In this way, the chicken head rice is soft and glutinous, like tangxin, but I still like to have a bit of chewiness, so after cooking for a while, the taste is very good

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: light

Chinese PinYin : Ji Tou Mi Yin Er Tang