[Shandong cuisine] - cattail in milk soup-You Are Foodie

By Edward
5

[Shandong cuisine] - cattail in milk soup

Pu Cai is produced by Daming Lake. Pu CAI in milk soup is a famous special dish in Jinan. The "milk soup and cattail" cooked with milk soup and cattail was very famous as early as the Ming and Qing Dynasties, and is still famous today. The soup is milky white, the cattail dish is crisp, tender and delicious, and tastes light and delicious. It is a soup dish for high-end banquets. It is known as the "top soup dish in Jinan" and has always been praised as the first soup dish in Jinan.

Main Ingredients

Cattail 100 g

Auxiliary Ingredients

Step 1 . First, pick and wash the Pu Cai, and chop the green onions and ginger.

Step 2 . Put oil in the pot and stir fry with flour. Add green onions, ginger and water.

Step 3 . Add the cattail and stir fry.

Step 4 . Add enough water to boil.

Step 5 . Boil for 2 minutes.

Step 6 . Knock the eggs into the bowl and mix well.

Step 7 . Pour into the pot, add salt, MSG, sesame oil and coriander to taste.

Step 8 . Serve in a bowl.

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