It is named after the action of throwing frangipani into the soup to skim off the floating foam.

Shouxiu decoction

Gourmet: Northeast cuisine.

Name of the dish: Sleeve soup

Features: (bright color, delicious taste, many dishes, is an economical home-cooked soup. )

Raw materials:

50g of fat and lean cooked pork, egg 1, water-borne fungus 10g, water-borne magnolia slice 25g, spinach 50g, carrot 5g, water starch, soy sauce, refined salt, monosodium glutamate, pepper water, Shaoxing wine, broth and sesame oil.

Exercise:

1. Shred cooked meat. Wash spinach and cut it into small pieces. The fungus is cut into small pieces. Slice magnolia and shred carrot. Beat the eggs in a bowl and stir them evenly with chopsticks.

2. Put Tonga into the spoon. After the soup is boiled, add shredded pork, spinach, Flos Magnoliae, carrot and auricularia into the soup, and add soy sauce, pepper water, monosodium glutamate and Shaoxing wine. When the soup is opened again, thicken the rice soup with water starch, then throw the eggs in the bowl into the soup, skim off the floating foam, add some sesame oil and put the spoon into the bowl.