Milk soup with cattail

Overview

Pu Cai is produced on the banks of Daming Lake. It is the tender root of Cattail. It is white and crisp. It is cooked with milk soup and Pu Cai. The soup is milky white and the Pu Cai is crisp and tender. It is light and delicious in the mouth and the aroma is doubled. It is a soup dish for high-end banquets and is known as the best soup dish in Jinan.

Tags

• hot dishes
• old man
• spring recipes
• banquet dishes
• farm food
• lunch
• cattail
• dried shiitake mushrooms
• edible oil
• flour
• ham
• msg
• sea cucumber or shrimp
• shredded green onion and ginger
• winter bamboo shoots
• milk
• salt

Ingredients

Steps

1. 1 Only take the tender core of fresh cattail, wash and cut into 3 cm long sections.

   

2. 2 Soak the mushrooms in advance, wash and cut into strips

   

3. 3 Slice winter bamboo shoots and soak in clean water for later use.

   

4. 4 I added the sea cucumber myself, but you can also add shrimp to make it more delicious.

   

5. 5 Cut ham into thin slices. Add water to the soup pot, heat it up, blanch the kohlrabi, mushrooms and bamboo shoots respectively, drain and set aside.

   

6. 6 Add oil to the wok, stir-fry a little chopped green onion and shredded ginger. When it is hot, turn down the heat and add 1 tablespoon of flour and stir-fry.

   

7. 7 Pour in hot water, add salt, and adjust the flavor of the soup.

   

8. 8 Pour all the ingredients into the soup, simmer for 1 minute, add MSG to taste, turn off the heat and add 2 tablespoons of milk to make the soup thicker, whiter and more fragrant.