【squid Keel Soup】--- Those Warm Juices in Winter

Name: 【squid Keel Soup】--- Those Warm Juices in Winter
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g keel; Some Dried squid; Some Dried shiitake mushrooms; Some ginger; Some Chives; Some Wolfberry; 1.5 teaspoons salt; 1/2 tablespoon Cooking Wine

by Poetic heart

5.0 (1)

Favorite

1

Difficulty

Easy

Time

2h

Serving

2

It's cold, I make soup almost every day, even if I don't have time to cook it slowly, I will make a simple one. It’s so warm after eating. The family sits around the table and feels so warm.

This time the soup is stewed with dried squid and keel. It has the deliciousness of squid and the fragrance of keel. Also matched with dried shiitake mushrooms, the color is light, the soup is clear, and the taste is mellow. "

Ingredients

500g Keel
Some Dried Squid
Some Dried Shiitake Mushrooms
Some Ginger

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Some Chives
Some Wolfberry
1.5 teaspoons Salt

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1/2 tablespoon Cooking Wine

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【squid Keel Soup】--- Those Warm Juices in Winter

1. Raw materials: keel, dried squid (water hair), shiitake mushrooms (water hair), green onions, ginger.

2. Add appropriate amount of water to the soup pot, add a little crushed ginger slices, white onion segments and keel, boil, add 1/2 tablespoon of cooking wine, boil again, blanch the blood, and rinse with warm water.

3. Cut the dried squid into pieces of suitable size.

4. Add appropriate amount of water to the casserole, add the keel after blanching water, and add 2 slices of ginger and 2 scallions.

5. Add shiitake mushrooms and dried squid.

6. Cover with a lid and bring to a boil. Turn to medium and low heat and simmer for about 1 hour.

7. Add wolfberry, add salt, and mix well.

8. Cook for about 10 minutes, then sprinkle in the green onions.

Tips:
Poetry heart phrase:

1: Don't put the salt too early when boiling the soup, just add it 10 minutes before it is out of the pot.

2: Try not to add monosodium glutamate or chicken essence to this soup, so that it will have the fragrance of its own ingredients.