A colorful soup in winter(dong ri li yi dao se cai yan li de tang xian xia wu cai luo bo tang )

A colorful soup in winter

Introduction:

"Today's soup is the credit of my daughter. After making the radish and fish ball soup that day, little man likes the ball digger. He digs around in the kitchen, and digs many balls on carrots and radishes. The bright colors are very popular. He uses it with shrimp, quail eggs and two broccoli to make a colorful soup. Little man counts the colors by the bowl After eating a few balls, a bowl of soup will soon reach the bottom. Sometimes letting children walk into the kitchen properly can not only increase a lot of joy, but also increase a little bit of food creativity. "

Production steps:

Step 1: use the ball digger to dig out the small balls of white radish, red radish and XinLiMei radish, and put the quail eggs into the pot to cook.

Step 2: wash the shrimp, remove the sausage and marinate with cooking wine and pepper.

Step 3: pour a proper amount of chicken soup into the pot. If there is no chicken soup, add a small half of thick soup.

Step 4: pour the turnip balls into the soup and cook them over medium low heat until cooked.

Step 5: after the turnip ball is cooked, open the fire, take out the salted shrimp and add it, then pour out the soup of salted shrimp.

Step 6: add the peeled quail eggs.

Step 7: add the broccoli and cook.

Step 8: when the broccoli is cooked, add a little sesame oil to make it out of the pot.

Materials required:

Fresh meat: about 20

White radish: Half Root

Carrot: Half Root

Xinlimi radish: a little

Quail eggs: 5

Broccoli: a little

Chicken soup: right amount

Cooking wine: 1 teaspoon

Pepper: a little

Sesame oil: 1 teaspoon

Salt: right amount

Note: 1, chicken soup itself is salty, I did not add salt, when the pot taste, light and then add. 2. Chicken soup with shrimp, the taste is very delicious, no need to add other seasoning. 3. Quail eggs are boiled and put into cold water, which is easier to shell.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Dong Ri Li Yi Dao Se Cai Yan Li De Tang Xian Xia Wu Cai Luo Bo Tang