Che Bai Pickle Soup: Appetizing Soup in Summer

by Little Five's Food, Drink and Fun

4.9 (1)

Favorite

1

Difficulty

Easy

Time

20m

Serving

2

Che Bai, whose scientific name is "Clam", has delicious meat. Du Niang said it has the reputation of "the world's most delicious". Recently, it has been a good time to eat "car white", which is big and plump, and cooks it with pickles. The soup is fragrant and contains the unique acidity of pickled vegetables, with a taste and endless aftertaste. In summer, it is really pleasant to have a bowl. "

Ingredients

500g Car White
1 Pickle
1 small piece Ginger

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1 small handful Celery
1 tbsp Cooking Oil
Some Salt

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Che Bai Pickle Soup: Appetizing Soup in Summer

1. The car white must be live, touch the shell with your hand, and the one that can be closed immediately is fresh.

2. Go home and add some cooking oil with clean water, soak the car white to completely spit out the mud and sand.

3. Prepare pickles.

4. Cut it into silk and wash with water.

5. Wash the ginger and cut into silk.

6. Wash celery and cut into celery beads.

7. Boil water, add shredded ginger and pickles.

8. Bring to a boil again and add cooking oil.

9. Get off the car several times.

10. As soon as the car was opened, the car was picked up.

11. Put it in a bowl.

12. Season the soup with appropriate amount of salt, pour the soup into a bowl, sprinkle some celery beads and serve.

Tips:
The pickles themselves already have a salty taste, just add a little salt.

In order to keep the car white fresh and tender, it is necessary to remove the car white from the soup after opening the shell. In addition, after the carbohydrate is boiled, if you do not drink the soup immediately, do not pour the soup. When you want to drink it, boil the soup and pour it in. Because if the car white is soaked in hot soup for a long time, it will affect its fresh and tender taste.

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