Ji'nan City Daming Lake - cattail of milk soup
cattail is produced on the side of Daming Lake, and the milk soup cattail "is a famous special flavor dish in Ji'nan." The "milk soup" made from milk soup and cattail vegetables has been famous for a long time in the Ming and Qing Dynasties. The soup is milky white, cattail is crisp and delicious, the entrance is light and tasty. It is on top of the banquet. It has the reputation of "the crown of Ji'nan soup". It has always been praised as the first soup of Ji'nan.
milk soup Pu
process
1. peel off the old skin, cut into 3 cm long segment. Cut mushrooms and jade slices into small pieces and put them into boiling water
milk soup. Ham is cut into an eye slice. Cut the onion into segments.
2. hot pot, oil, shallot, put into the milk soup, cattail, mushrooms, Magnolia, salt, ginger juice, rice wine boil, skim foam, filled into the soup bowl, sprinkled ham slices.
recipes featured
color and elegant, crispy, crispy and tasty.
technology key
1, Pu vegetables in the use of water soak for 3~4 hours, water blanched, water must boil,
milk soup cattail width, a blanch is fish out.
2 and shallot wine are the special condiments in Ji'nan cuisine. It is wrapped up with gauze for chopping the green onion and pepper into mud and soaked in Shaoxing wine for 2 hours to remove the Shaoxing wine after the cloth bag. Chilli pepper and Shaoxing liquor should not be added more, but not much. Not only does it affect the soup color of dishes, but also affects their fresh taste.
3, take the scallion onion cut into large pieces into the white oil, deep fried fragrance, remove the onion is onion oil.
4 and Pu CAI are tasty, and when cooked, they must be cooked with thick, thick milk soup to make them taste fresh. Medium long boiled to keep fresh and tender.
flow
1. peel and peel the cattail vegetables, cut off the tip, and peel the moss flowers to remove the tendons and wash them. They all cut into 3 cm, 1 cm wide and 0.2 cm thick. The water mushrooms were made into slices of 0.2 cm thick, and ham cut into 2.5 cm, 0.8 cm wide and 0.3 cm thick slices. In the
2., add the water in the pot and boil the cabbage, the Chinese cabbage and the mushrooms separately.
3. stir fry in the scallion, when the fire is burnt to 40% heat, pour into the milk soup to boil, put into the cattail, the moss, the mushroom, the salt, the ginger juice, drop into the wine and the monosodium glutamate. After the boiling, the soup is filled in the soup bowl, and the ham slices are withdrawn.
process key
1. Pu water before use, soak in water for 3~4 hours. When water is used, the water should be boiled to a wide width, and then it will be removed.
2. milk color to white, soup to be strong.
3. onion pepper Shao wine should not add too much, so as not to affect the soup color of dishes.
recipes feature
1. cream cabbage is one of Ji'nan traditional flavor soup dishes. The color of this dish is white and elegant, the quality of vegetables is crisp, and the soup is fresh and fragrant.
2. this dish is also known as "Pu sun", which is a water herb for many years. All parts of our country are produced, most of them are wild. It produces tender roots in late spring and can be eaten as vegetables after peeling. It is called "Pu Cai" or "Pu Gu". Chinese people eat cattail vegetables in the two week, "Book of Songs" in the "its tender why bamboo shoots and cattail" poetry, the South Qi poets like to eat cattail, wrote a poem "chanting Pu": "from the water on the cattail, water scattered into beads, first germination, twilight Zanthoxylum deep".
3. milk soup with green onion wine, is a unique seasoning in Shandong. The method is to smash the net pepper, cut the green onion into fine end, add a small amount of Shaoxing wine to wet, cut into fine mud, and then wrap the shallot and pepper with gauze, and soak in Shaoxing wine for one to two hours, remove the bag, and become "shallot pepper Shaoxing wine". .