This dish is a "tea dish version" of chicken soup and sea mussels, which are known as "famous dishes of Fujian cuisine" and "national banquet treasures". It is made of fresh sea mussels as raw materials, and is made of white silver needle tea soup and vegetarian clear soup, and I deliberately added yellow gardenia to the vegetarian soup, which contains natural plant yellow pigments, and has certain medicinal value, which is conducive to the improvement of tea soup. The dish color is light apricot yellow, the soup is umami and mellow, and the mellow honey charm of the white silver needle complements the delicious crispness and tenderness of the sea mussels, and has the health effect of stomach refreshment, dampness and fever reduction, three antibodies and three drops.
By Guo Ang Old White Tea
<h2>Royalties</h2>
Zhanggang sea mussel 2000g
Guo Ang pekoe silver needle 15g
Salt to taste
Cooking wine to taste
Baby cabbage 150g
Guyue Longshan old wine to taste
Onion to taste
Ginger to taste
Camellia oil to taste
<h2>Practice steps</h2>
1、. Take 10 mussels (weighing about 2 kg) and blanch the shell with hot water at 95 ° C, remove the internal organs, take the clean meat, and wash it with a blade; 150 grams of alpine baby cabbage hearts blanched.
2, the white silver needle (Fuding white tea) 20 grams with 90 ° C hot water rinsed again (about 8 seconds), wrapped in gauze to make a tea bag, into the pre-heated vegetarian soup to brew the aroma of white tea to be light apricot yellow, fresh taste, milli fragrant honey rhyme, take out the tea bag under the salt, flavor powder 2 grams each seasoning, heat preservation is made into silver needle tea
3, the mussel tip, mussel skirt, mussel button in a colander, put into the boiling water pot just boiled to cook until 6 mature, go to the net mussel film, put in a bowl, add yellow wine to grasp the pickling, "pulp", marinate after draining the wine juice, to remove the fishy taste, and then rinse with clear soup.
4, put 1.5 kg of water in the pot, 5 grams of green onion and ginger slices and each heat to 85 ° C, add 2-3 seconds into the sea mussels and blanch them for 2-3 seconds to drain the water, put them into a bowl, add 6 grams of ancient Yue Longshan old wine, 1 gram of flavor powder and mix well, take out and drain the water again, and put the baby cabbage with the blanched water into the soup cup (tea soup 100 grams / cup, baby cabbage hearts 15 grams / part, cooked sea mussel meat 60 grams / part), heat the silver needle tea in the way of the hall, and slowly put it into the soup cup.
<h2>Tips</h2>
When selecting materials, it is necessary to pay attention not to select vegetables with heavy aroma, easy to fade, easy to cook, easy to change color and not fresh, mainly based on the natural freshness of the smell, otherwise it will affect the soup color and soup taste, and the phenomenon of grabbing the taste will appear, which is not conducive to the hanging of the follow-up white silver needle tea soup. In terms of boiling vegetarian soup utensils, it is advisable to use stainless steel pots or ceramic sand utensils, otherwise it will also affect the quality of the vegetarian soup base.
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