I used to eat this dish when I was eating dragon fin seafood in a restaurant, so I wanted to cook it. But they used mineral water to soak the system, and we couldn't find mineral water at home, so we used "salt water" instead. It has been a long time since the first frost solar term, and the temperature difference between day and night is large. So the vegetables we eat now are especially sweet. If we treat them by soaking, we can have a fresh, sweet and residue-free taste.
material
Materials: Chinese cabbage 200g, Chinese cabbage150g; ;
Accessories: proper amount of oil, salt, 5 auricularia auricula, 2g shrimp skin, 3g concentrated chicken juice, 2g chicken essence, 5g shredded ginger, 2g sugar and a little cooking wine.
Soak vegetables in salt water.
1
Remove excess old leaves and baby cabbage from Chinese cabbage, peel and cut into pieces, and wash for later use.
2
Put the concentrated chicken juice into a seasoning bowl, add warm water to melt, and the amount of water is slightly more than that when soaking the ingredients.
three
Clean the small pot thoroughly, peel the shrimps and bake them on low heat until they have a dry flavor.
four
Add a little peanut oil and stir-fry shrimps.
five
Pour in the clear soup prepared in the second step. Change the fire to boil.
six
After boiling, add shredded ginger and a little cooking wine.
seven
Add fungus, simmer for 5 minutes, and season with salt, chicken essence and sugar.
eight
Turn off the fire when the taste is right. In this way, the "salt water" clear soup was obtained.
nine
In addition, use a wok to boil enough water and add proper amount of peanut oil.
10
Pour the Chinese cabbage and baby cabbage into the pot and blanch until cooked.
1 1
Pick it up with chopsticks, put it in a suitable big bowl, set the position, and put the fungus in the eighth step on the end of the vegetable leaves.
12
Then inject the brine broth cooked in step, soak the ingredients, and let every part of the ingredients be stained with the brine broth. Throw away the shrimp and shredded ginger.
13
Just tidy it up a little.
skill
1, this clear salt water soup should not be too salty. This dish is mainly fresh and sweet.
2. After the clear salt water soup is cooked, it should be properly cooled to about 60 degrees to avoid overheating, so that vegetables will change color if they are heated in the soup for too long.