Spring Wild Vegetables-dried Scallop Chrysanthemum Chrysanthemum Soup

Name: Spring Wild Vegetables-dried Scallop Chrysanthemum Chrysanthemum Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Chrysanthemum; 15g Dried scallops; 10g Dried shrimp; Some salt

by joo110

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Chrysanthemum chrysanthemum has the functions of clearing blood and nourishing the heart, nourishing the lungs and eliminating phlegm. Li Shizhenyun: "Plants in September every year. In winter and the next spring, the stems and leaves are tender and tender, with a slight scent of artemisia, hence the name Chrysanthemum chrysanthemum. If you eat more chrysanthemum chrysanthemum in spring, you can make a vegetarian regimen. Lung soup."

Ingredients

Spring Wild Vegetables-dried Scallop Chrysanthemum Chrysanthemum Soup

1. Prepare dried shrimp skins and scallops, soak the scallops in water for 1 hour.

2. After picking chrysanthemum chrysanthemum, wash it and dry it for later use.

3. Put the scallops together with the soaking water into the soup pot. After the high heat is boiled, turn the heat to a low heat and simmer for about ten minutes.

4. When the color of the soup becomes a little cloudy, it means that the scallops have tasted out, and then add chrysanthemum chrysanthemum.

5. After the chrysanthemum chrysanthemum is boiled for a minute, add the shrimp skins, and finally add an appropriate amount of salt, turn off the heat, and drizzle with some sesame oil.

6. The aroma of chrysanthemum chrysanthemum gives the soup of scallops a special flavor. A light and light bowl of soup opens up the deliciousness of spring.

Tips:
1. The scallops do not need to be soaked in advance, so they need to be cooked for a longer time, otherwise the savory flavor will not come out.
2. Don't cook chrysanthemum chrysanthemum for too long, just blanch it in boiling water.
3. Put less salt.