Dried Taiyu soup(gan ming tai yu tang )

Dried Taiyu soup

Introduction:

Production steps:

Step 1: put the soup material in the pot, add water and simmer. When boiling, remove kelp, kelp and onion, and cook for about 5 ∼ 10 minutes. Then screen the soup with a sieve.

Step 2: put sesame oil in the pot, add seasoned dried preserved minnow and shredded radish and fry.

Step 3: after frying to a certain extent, pour in Haizhe soup and stew. The turnip is cooked and seasoned with salt.

Step 4: put the eggs in the boiling soup and shake them with chopsticks. Bring the soup to a boil, add the shallots and turn off. Add chili powder and pepper powder according to taste.

Materials required:

Dried Taiyu: 80g

Radish: one

Shallot: 20g

Eggs: 2

Sea snails: 10 ∼ 15

Kelp: 1 piece (10 × 10cm)

Onion: 1 / 4

Water: 4 cups

Sesame oil: 1 tablespoon

Chili powder: a little

Salt: a little

Note: please remember! Dried Taiyu preserved with pepper, garlic, ginger and other seasoning, so that seasoning flavor can penetrate, soup thick pure. It is more convenient to use dried shredded minnow instead of dried preserved minnow, which can save cooking time.

Production difficulty: unknown

technology:

Production time: half an hour

Taste: Original

Chinese PinYin : Gan Ming Tai Yu Tang