Chestnut Keel Soup

Name: Chestnut Keel Soup
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 500g Tail keel; 200g chestnut; 20g Scallops; 15g ginger; 15ml Cooking Wine; 6g salt; 200g White radish

by Sweet talk

4.8 (1)

Favorite

1

Difficulty

Easy

Time

2h

Serving

4

Cantonese people like to drink soup, and they are good at making soup; Miyu is also Cantonese also like to drink soup, but it's not a "good" one who knows how to make soup. For the soup, the heat and time, the combination of ingredients, how to season and enhance the color, etc. are important. There are a lot of things to pay attention to. I can only say that I am learning while growing! Whether it's making soup or cooking...

Ingredients

500g Tail Keel
200g Chestnut
20g Scallops
15g Ginger

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15ml Cooking Wine

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6g Salt

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200g White Radish

Chestnut Keel Soup

1. Ingredients

2. Wash all ingredients, slice ginger, peel and dice white radish, cut chestnut shell and inner skin, and soak scallops in cooking wine for 15 minutes

3. Fill the pot with water, put a few slices of ginger and all the keel bones to make a soup, and then pick it up until there is no blood on the bones and wash away the foam

4. Add water to the casserole, put the bones and chestnuts in

5. Put ginger slices and diced white radish to cook

6. After the water in the pot is boiled, put the soaked scallops in. When the water in the pot is boiled again, reduce the heat and simmer for 1.5 hours. Add salt to taste when you are ready to drink

Tips:
No skill.

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