How to prepare Chaoshan rice roll soup. Ingredients: garlic, 4-5 cloves of shallots, 1 shiitake mushroom, 1 light soy sauce, starch, chicken essence, salt. Simple version of Chaoshan rice roll soup recipe. Chop garlic and mushrooms into mince, and chop green onion into chopped green onions.

Make sure the amount of shiitake mushrooms is about half of the minced garlic, and the amount of chopped green onions is about half of the amount of shiitake mushrooms.

(Minced garlic: Minced mushrooms: Minced green onion = 4:2:1) Heat oil in a cold pan over low heat, add minced garlic and chopped green onion, stir-fry until fragrant, push the minced garlic and green onion to one side of the pot, add minced mushrooms on the other side, and stir-fry

Mix and stir-fry the three until fragrant.

Remember to use low heat, otherwise it will easily burn.

Add soy oyster sauce and feel the amount for yourself haha.

Stir-fry until fragrant and add hot water, chicken essence, and salt (the amount of water depends on the amount of rice rolls).

After boiling, taste if it is salty. If it is salty, add some water.

If it's too light, add more light soy sauce and adjust according to personal taste.

Add a little water and water starch to melt and then pour into the sauce. Stir slowly. Just add water starch until it turns a little white. Stir until it becomes transparent and thick, then turn off the heat.

Tips 1. Starch cannot be added directly to the sauce. It must be melted with cold water first.