Pu Cai in milk soup is one of the famous traditional dishes in Jinan, Shandong Province. Is it cooked with milk soup and cattail leaf? Milk soup and cattail leaf? The soup is milky white, the Pu Cai is crisp, tender and delicious, and the entrance is light and delicious. It is a superior soup for high-end banquets. Jinan's top soup? The reputation of Jinan has always been praised as the first soup in Jinan. The main ingredients are Typha latifolia, and the milk soup is classified as jinan cuisine. The taste soup of Shandong cuisine is milky white, and the taste soup of Typha latifolia is crisp, tender, fresh and fragrant. The method of adding water-borne mushrooms as auxiliary materials is 25g of Typha latifolia, 75g of milk soup < P > The auxiliary materials are 12 water-borne mushrooms, 25g of water-borne magnolia slices, 25g of cooked ham, 2 teaspoons of cooking wine, a little ginger juice, 25g of scallion wine and 2g of monosodium glutamate, 3g of refined salt and 5g of scallion oil. Process 1. Peel the old skin of Typha latifolia and cut it into 3 cm long sections. Cut mushrooms and magnolia slices into small pieces, blanch them in boiling water, remove and drain. Slice the ham into elephant eyes. Cut the onion into sections. 2. Heat a wok, add oil, saute shallots, add milk soup, Typha latifolia, mushrooms, magnolia slices, salt, ginger juice and cooking wine, boil, skim the foam, put it in a soup bowl and sprinkle with ham slices. The color is milky and elegant, the food is crisp and tender, and the soup is delicious. 1. The Typha latifolia should be soaked in water for 3-4 hours before use. When it is blanched, the water must be boiled and wide, and it should be taken out immediately after blanching.
2. Shao wine with scallion and pepper is a special condiment in Jinan cuisine. It is made by chopping scallion and pepper into mud, wrapping them in gauze, soaking them in Shao wine for 2 hours, and removing the cloth-wrapped Shao wine. Shaojiu with scallion and pepper should not be added too little, too much will not only affect the soup color of dishes, but also affect their fresh taste.
3. Take the scallion and cut it into large pieces, fry it in white oil, and take out the scallion to get the scallion oil.
4. Pucai itself has no fresh flavor, so Pucai must be cooked with thick and thick milk soup to make Pucai taste fresh. Cook for a long time to keep fresh and tender.
The raw materials of other schemes are Typha latifolia ... 25g ginger juice ... 2g moss Caicai ... 5g scallion, pepper, shaojiu ... 25g water-soaked mushrooms ... 5g milk soup ... 75g cooked ham ... 25g monosodium glutamate ... 2g refined salt ... 3g onion oil ... 5g [ Dried mushrooms are sliced into .2 cm thick slices, and ham is cut into 2.5 cm long, .8 cm wide and .3 cm thick slices. 2. Add water to the pot and boil it. Blanch the Typhae, Cauliflower and Mushroom separately, remove and drain.
3. Add scallion oil into the wok. When the heat reaches 4%, pour in milk soup and bring to a boil. Add Typhae, Cauliflower, Mushroom, Salt and Ginger Juice, drop in scallion and pepper wine and monosodium glutamate. After boiling, put it in a soup bowl and remove the ham slices. Process key 1. Pucai should be soaked in clear water for 3 ~ 4 hours before use. When it is boiled, the water should be boiled wide and fished out as soon as it is used. 2. The milk soup should be white and the soup plan should be thick. 3. It is not advisable to add too much onion, pepper and Shaoxing wine, so as not to affect the soup color of the dishes.
characteristics of dishes 1. Buttered Typhae is one of the traditional soup dishes in Jinan, Shandong Province. This dish is milky white and elegant in color, crisp and tender in quality, fresh and mellow in soup, and it is the best soup for high-end banquets. 2. The Typha used in this dish is also called? Pu bamboo shoots? , is a perennial aquatic herb. 3. Shaojiu with scallion and pepper used in milk soup and Pu Cai is a unique condiment in Shandong Province. Its preparation method is to smash the clean pepper, cut the scallion into fine powder, add a small amount of Shaojiu to wet it, chop it into fine mud, then wrap the onion mud and pepper in gauze, soak it in Shaojiu for one to two hours, and remove the cloth bag. Scallion, pepper and Shao wine? .