[Jiangsu] Sea rice and taro soup (the second of the six bowls in my hometown)

Overview

From a very young age, I remember that taro would be included in the New Year’s Eve dinner prepared by my mother. She said that after eating taro, you can meet good people when you go out. He didn't comment on what she said. As he grew up, he began to understand what it means to be a parent.

Tags

• soup
• huaiyang cuisine
• boneless meat
• chicken essence
• dried fragrant
• egg
• haimi
• mushroom
• onions
• soybean oil
• square legs
• stock
• taro
• tofu
• water starch
• ginger
• pepper
• salt
• sesame oil

Ingredients

Steps

1. 1 Prepare the raw materials: taro, dried shrimps, dried tofu, tofu, mushrooms, square legs, fungus, bone soup and deboned meat, eggs, onions and ginger, water starch

   

2. 2 Dice all ingredients.

   

3. 3 Remove the meat from the bones and tear into pieces.

   

4. 4 Soak dried shrimps in warm water, drain and chop into small pieces.

   

5. 5 Heat the oil in a pan, sauté the onions and ginger until fragrant, then add all the ingredients and stir-fry until fragrant.

   

6. 6 Pour stock into pot.

   

7. 7 After boiling over high heat, turn to low heat and cook for 8 to 10 minutes.

   

8. 8 Cut the tofu into small cubes, put it in the pot and bring to a boil. And add salt and chicken essence to taste.

   

9. 9 Add water starch into the pot.

   

10. 10 Crack an egg into a clean bowl.

    

11. 11 Sprinkle the beaten eggs into the pot clockwise and push in the opposite direction with a spatula or spoon. "The pot is full of flowers by spreading the truth and pushing things backward"

    

12. 12 Finally, add a little pepper and pour in half a teaspoon of sesame oil to season and add color.