San Xian Tang Bai Ye

Overview

Changzhou Hengshan Bridge Shutters are famous all over the country for their advantages of being white, fragrant, tender, waxy, smooth, refreshing, elastic and tough, and having a unique taste. Hengshanqiao's louvers are tender and delicious, fresh and pure, pure and refreshing, and well-made. If it is carefully simmered with chicken, duck, ribs, and hoof... I saw Changzhou Baiye at the market, so I bought it and tried making it myself! This time I used Knorr’s beef-flavored soup, and it was just as delicious!

Tags

• hot dishes
• home cooking
• children
• dinner with friends
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• farm food
• dinner
• black fungus
• cooking wine
• edamame seeds
• garlic cloves
• haimi
• ham sausage
• onions
• salad oil
• scallops
• tangbao
• thick louvers
• wolfberry
• salt
• sesame oil

Ingredients

Steps

1. 1 Soak scallops and dried shrimps in cooking wine

   

2. 2 Soak black fungus in advance

   

3. 3 Chop sausage into small slices, preferably ham

   

4. 4 Changzhou rear louver bought back

   

5. 5 Cut into diamond-shaped pieces

   

6. 6 First add some salt to blanch the louvers, take them out and set aside

   

7. 7 Heat oil in a pan, sauté minced garlic and chopped green onion

   

8. 8 Add scallops and dried shrimps and stir-fry until fragrant

   

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

   

10. 10 Add appropriate amount of water and half a box of soup stock, preferably stock

    

11. 11 After it boils, add the louvers and boil, add some wolfberry and salt to taste

    

12. 12 Before serving, sprinkle with chopped green onion and drizzle with sesame oil