Like A Blooming Dark Green Chrysanthemum-----tasso Cauliflower, Mushrooms, Shredded Pork and Rice Cake Soup

by Koeko

4.8 (1)

Favorite

1

Difficulty

Normal

Time

20m

Serving

2

Tasmania is like a dark green chrysanthemum in full bloom. Its taste is slightly bitter. It is only eaten a few times in winter. Combining it with rice cakes is very good, indicating that the next year can "freeze bitterness". This rice cake was specially brought back by my mother-in-law from Ningbo to give us to eat. My mother-in-law is very old, but she always thinks of us in her heart. Thank you very much. This Ningbo New Year Cake is different, it is very smooth, soft and waxy, delicate and white. "

Ingredients

Some Rice Cake
Some Meat
Some Coprinus Comatus
Some Tasmania
Some Shallot

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Some Chicken Bouillon Powder

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Some Salt

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Like A Blooming Dark Green Chrysanthemum-----tasso Cauliflower, Mushrooms, Shredded Pork and Rice Cake Soup

1. To prepare the ingredients, peel off a leaf of the tarso, wash it, rinse the rice cake with water, and drain.

2. Wash and slice mushrooms, mince garlic, wash and shred the meat.

3. Heat oil in a pan, add the shredded meat and add salt.

4. Pour in the cooking wine, stir-fry quickly, remove and set aside.

5. Heat oil in a pan, add flower mushrooms and bitter greens, and stir fry.

6. Add appropriate amount of water.

7. Then put in the salt and bring it to a boil.

8. Add the rice cake again and continue to stir.

9. After adding the shredded pork, cover with a lid and wait for the fire to boil.

10. Turn to medium heat after opening, then cook until cooked, open the lid and sprinkle with chopped green onions.

11. Sprinkle in chicken essence, stir well and serve on the table.

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