Raw materials: water-soaked sea cucumber, shark's fin, beef tendon, shrimp slices, chicken breast, fish fillet cooking wine 50g each, Chinese cabbage, cooked ham 20g each, egg white, winter bamboo shoots 20g each, monosodium glutamate 2g, refined salt 4g, water-soaked fish maw100g, clear soup/kloc-0.

Features: seafood is fresh and delicious.

Production process:

1. Slice the chicken breast and put it in a bowl. Paste with egg white, salt and wet starch. Slice the sea cucumber, cut the tendon in half, and cut the fish belly into large pieces.

2, sea cucumber, fish maw, tendon and shark fin with clear soup, chicken slices, fish slices and shrimp slices with boiled water.

3. Put all kinds of main ingredients into a big soup bowl, put ham, winter bamboo shoots, winter mushrooms and Chinese cabbage on it alternately, and put clear soup, refined salt and cooking wine into the soup pot to boil. After adding monosodium glutamate, pour the clear soup into the soup bowl.

Practice of family portrait in milk soup

Milk soup family portrait is one of Jinan cuisines. As the name implies, the biggest feature of the family portrait is that there are many and complete ingredients, giving people enough satiety. There are vegetables, carrots, tremella, fungus, Pleurotus eryngii, sea cucumber, squid, shrimp, chicken breast, quail eggs and so on. In general family photos, it can be said that the meat is complete and nutritious.

Milk soup

To make milk soup, fire should be first followed by medium fire, so that the soup is always in a boiling state and has stronger vitality. The essence of raw materials is stewed into the soup, making the soup milky white. Generally speaking, the raw materials for hanging soup are hen, pork, pig's trotters, pork bones, ham and other ingredients with rich fragrance and rich gum. The soup head of the family portrait is rich in meat and thick in texture, and it is also made of this soup. Then, other ingredients are added to stew together, and multi-level flavors such as vegetables, mushrooms and seafood are added to the milk soup, which makes the umami taste richer, deeper and more diverse, and naturally delicious.

condiments

Sea cucumber 200g abalone 60g sausage 60g cabbage 100g tofu (north) 150g mushroom (fresh) 20g winter bamboo shoots 50g vermicelli 50g seasoning salt 4g monosodium glutamate 2g cooking wine 5g pepper 2g.

working methods

1. sea cucumber slices, cuttlefish flower knife, sausage slices, winter bamboo shoots slices.

2, 2. Slice Chinese cabbage, shred tofu, and soak vermicelli.

3. Put Chinese cabbage, tofu and vermicelli into the bottom of the casserole, add sea cucumber, abalone, cuttlefish, sausage, mushrooms and winter bamboo shoots, add clear soup, refined salt and cooking wine, simmer for 1 hour, and add monosodium glutamate and pepper to taste.

Health tips

This soup has the functions of tonifying deficiency and qi and blood. It is suitable for treating dizziness, chronic illness, sallow and emaciated, weak body and listlessness.