Radish and squid soup: a seafood dish in Northern Jiangsu rural banquet(su bei nong jia yan xi zhong de hai xian cai luo bo wu zei tang )

Radish and squid soup: a seafood dish in Northern Jiangsu rural banquet

Introduction:

"In my hometown, although the nearby county is close to the sea, a lot of seafood is sold to Hangzhou and Shanghai, not locally. Therefore, even if it is so close to the sea, we can only eat dry seafood or pickled food, never fresh. At the red and white wedding banquet of farmers, or during the Spring Festival, every family must have a seafood dish, 90% of which is shredded radish and squid soup, and 10% is shredded radish and light vegetable soup. Of course, there are some other seafood products, such as drunk snails, pickled crabs and hairtail, but they can't be served as the main course. At most, they can only be served as side dishes. Of course, with the improvement of living conditions, there are many other seafood choices. This soup has become more and more homely, not only for dinner. But the position of this squid soup in the banquet is still unshakable. Maybe I've been used to eating since childhood. My husband and I have a special preference for it. Unfortunately, there are few squid like to sell in Wuxi. A few days ago, when I went shopping, I saw a fellow townsman selling it. I bought a lot of it excitedly. I made this soup that day, and the familiar warm taste of my hometown came back. "

Production steps:

Step 1: all materials are ready.

Step 2: wash and shred radish, cut open squid abdomen, remove viscera, remove eyes and top teeth, soak and wash several times, clean and reserve.

Step 3: stir fry the scallion in the soup pot and bring out the flavor.

Step 4: put the squid in the pot and stir fry.

Step 5: about 2 minutes, pour in a bowl and a half of water, bring to a boil over high heat, simmer over medium heat for 2 minutes.

Step 6: pour in shredded radish and cook.

Step 7: after another 2 minutes or so, soften the shredded radish and add a small amount of chicken essence to taste.

Step 8: Sprinkle with shallot powder, drizzle with a few drops of sesame oil, then turn off the fire and load the plate.

Materials required:

Pickled squid: 300g

Radish: 2

Chives: right amount

Shredded ginger: right amount

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Edible oil: right amount

Note: 1, squid is pickled, salty, need to soak several times, and the soup is salty, do not need salt.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Su Bei Nong Jia Yan Xi Zhong De Hai Xian Cai Luo Bo Wu Zei Tang