Milk soup with cabbage
The main ingredient of milk soup pu cai is pu cai, in addition to Jinhua ham, shiitake mushrooms and qingshui shoots, after making the color is milky white and elegant, the dish is crisp and tender, and the soup is umami, known as the crown of Jinan soup dishes.
Good Friend Fu Lin Hotel
Chinese Chef Zhao Enfang
Teach everyone to make this classic Lu dish
As early as the Ming and Qing dynasties, milk soup pu cai was extremely prestigious and enjoyed the reputation of "the crown of Jinan soup dishes". Daming Lake Pu Cai, its shape like a white, taste like bamboo shoots, planted all over the lake, for the northern provinces of plant vegetables treasures, about May to October the taste is the most tender.
Pu cabbage has the effect of clearing heat and detoxification. So, how to choose fresh puddle? Pu cabbage is more like a green onion, we have to choose a thick, peeled off the skin, pu xin with the fingers can pinch, is fresh.
Ingredients needed to make this milk soup cabbage:
Ingredients: puddle;
Ingredients: ham, shiitake mushrooms, bamboo shoots, green onion and ginger, flour;
Ingredients: shallot oil, salt, monosodium glutamate, cooking wine, sugar, chicken powder, star anise, broth.
First, we cut the puddle into sections, and the mushrooms, bamboo shoots, and ham are sliced separately. After processing the ingredients, the first step is to blanch the water. Blanch the puddle, bamboo shoots and shiitake mushrooms for 3-5 minutes, and blanch the ham for 7-8 minutes.
Blanching water removes impurities and raw flavor from the ingredients themselves. It should be noted here that it must be blanched with hot water, and the ingredients in the pot under cold water are easy to paste. Blanch the ingredients and set aside.
Next, let's stir-fry the milk soup. Chef Zhao told us that we must stir-fry the milk soup with shallot oil. So how do you make shallot oil at home? First of all, add oil in the pot, add the green onion, simmer over medium-low heat, and stir it from time to time with chopsticks in the middle of the way to make the heat even. When the onion gradually becomes soft and yellow, reduce the heat, continue to boil, and the boiling onion becomes browned, and then cease fire. Finally, filter the shallots and the chives are ready.
Pour in 50 grams of shallot oil, add the star anise to simmer the aroma, then pour in the flour, reduce the heat, and constantly use a spoon clockwise to blend the flour into the oil. At this time, add broth, you can also use boiling water instead, the cooking wine, salt, monosodium glutamate, sugar, chicken powder added to the soup to dissolve, the star anise boiled out of the aroma fished out, milk soup is fried.
The sautéed milk soup is poured into the ingredients blanched in advance, stirred well, and finally sprinkled with green onions, and a rich milk soup is ready.
The soup is milky white, and the puddle is soaked in it, like mushrooms after the rain, and the white is transparent and green, full of elegance. Smooth in the mouth, crisp and tender and fragrant. During the Mid-Autumn Festival, you may wish to try it at home.
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