Milk Soup

Name: Milk Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pu Cai; Some Dried shiitake mushrooms; Some Winter bamboo shoots; Some Ham; Some Sea cucumber or shrimp; Some salt; Some MSG; Some Green onion and ginger; Some Flour; Some milk; Some Cooking oil

by Cooking woman snacks

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Pu Cai

Produced by the Daming Lake,

It is the tender root of cattail, white and crisp,

"Milk Soup Pu Cai" cooked with milk soup and Pu Cai,

The soup is milky white, the cattail is crisp and tender, the entrance is light and delicious, and the fragrance is doubled. It is the top soup dish for high-end banquets.

Known as "the crown of Jinan soup dishes","

Milk Soup

1. Take only the tender cores of fresh cattail, wash and cut into 3 cm long sections.

2. Soak the mushrooms in advance, wash and cut into strips

3. Slice winter bamboo shoots and soak in clean water for later use.

4. I added the sea cucumber myself, or I can add shrimp to increase the freshness.

5. Cut the ham into thin slices. Add water to the soup pot, heat up, blanch the cattail, shiitake mushrooms, and bamboo shoots.

6. Add oil to the wok, fry a little scallion and ginger. When it is warm, reduce the heat, add 1 tablespoon of flour and stir-fry.

7. Cook in hot water and add salt to adjust the taste of the soup.

8. Pour all the ingredients into the soup, simmer for 1 minute, add MSG to taste, turn off the heat and add 2 tablespoons of milk to make the soup more white and fragrant.

Tips:
The milk soup is made with fried noodles, and the soup is rich in fragrance and white in color. Add some milk when it comes out of the pot to make the soup more white and delicious.