Dried shredded vegetable soup(dan cai gan si tang )

Dried shredded vegetable soup

Introduction:

"When I was a child, I often saw the shadow of light vegetables at the banquet. Now there are more delicious things, and some of the seafood that used to be used in the past have been eliminated, but the taste in my memory is really more and more strong. A few days ago, when my family went to the supermarket, they saw that the greedy insects of dry light vegetables were attracted out again. They bought some water to soak their hair, added wax gourd, and made a soup with carrots I hate eating this. After being cheated by Geng, the good guy is not polite at all. He ate half of it and asked when he would do it again next time! This time, I changed some things and cooked them together. I added some shiyunsheng's thick soup. It doesn't taste like that! "

Production steps:

Step 1: get the ingredients ready

Step 2: black fungus, day lily, dried light vegetable, soak hair in advance, wash, white, soak black fungus, cut bacon.

Step 3: bring the water to a boil, blanch and blanch white and dry respectively, and add day lily

Step 4: after scalding, add cool water to soak.

Step 5: put on clean water, add light vegetables and bring to a boil

Step 6: heat the oil pan and stir fry the minced ginger.

Step 7: add the bacon and stir fry the light vegetables to make the flavor.

Step 8: add dried white fungus, cauliflower, water, black fungus and Shi Yunsheng's broth.

Step 9: bring to a boil for two or three minutes and add a little salt to taste.

Materials required:

Dabaigan: 2 yuan

Dried daylily: 50g

Auricularia auricula: right amount

Dried vegetables: 100g

Bacon: 3 slices

Ginger: moderate

Shi Yunsheng soup: 1

Salt: right amount

Note: 1. White dry blanching water can get rid of the beany smell, and daylily blanching water can get rid of the sour taste. 2. Because the soup is added, there is no seasoning to make it fresh. Just add a little salt. The soup itself is salty

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Dan Cai Gan Si Tang