Three Fresh Soup with Baiye

by Mother Maizi

4.6 (1)
Favorite
8

Difficulty

Easy

Time

15m

Serving

3

Changzhou Hengshan Bridge Louvre is famous for its whiteness, fragrance, tenderness, waxy, smooth, refreshing, elastic and toughness, and unique taste. The shutters of Hengshan Bridge are tender and delicious, fresh and pure, pure and refreshing, and well-made. If it is paired with chicken, duck, ribs, and hoofs, carefully simmered in a pot...
I saw Changzhou Baiye at the food market, so I bought it and tried it myself! This time I used Knorr's beef-flavored soup, which is as delicious!

Three Fresh Soup with Baiye

1. Dried scallops and sea rice are soaked in cooking wine

2. Black fungus soaked in advance

3. Cut the sausage into small pieces, preferably with ham

4. Changzhou Back Louver

5. Cut into small diamond-shaped pieces

6. First add some salt to blanch the louvers and remove them for later use

7. In a frying pan, saute the minced garlic and chopped green onion

8. Add scallops and sea rice and stir fry until fragrant

9. Add black fungus, edamame seeds, ham slices and stir fry together

10. Add appropriate amount of water, preferably broth, my family doesn’t have it

11. I added half a box of soup treasure

12. After boiling, put in the louver

13. After the high heat is boiled, turn to low heat and cook for a while, add some goji berries, and season with salt

14. Sprinkle chopped green onion before cooking, pour sesame oil on it

Tips:

The ingredients in the soup are adjusted to your liking

Comments

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