Chuo San Si Tang

Methods of making three silk soup:

Raw materials for making koushan soup:

Six taels of chicken breast, two pieces of ham, two eggs, two mushrooms, three cups of soup, two pieces of ginger, one green onion, and half a teaspoon of wine.

The procedure of making the soup is as follows:

1. Wash the chicken, add seasoning, mix well, steam and cut into shreds.

2. Wash the ham, break up the eggs, fry them into skin and shred them together. Soak mushrooms and remove pedicels.

3. Put the mushrooms on the bottom of the bowl, arrange the shredded chicken, ham and egg in the bottom of the bowl, fill the gap with the remaining materials, add the soup, and steam for 30 minutes.

4. Pour out the soup and keep it for use. Put the material into the soup bowl, mix the soup, bring the rest to a boil, and then roll into the soup bowl.

Attention should be paid to when making koushan soup

The method of buckle is to arrange the materials neatly in a bowl, and then cover them in another larger bowl or deep dish. The materials of the soup can be adjusted at will, such as Shredded Mushroom, shredded chicken, shredded meat, shredded ham or shredded egg skin.

Chuo San Si Tang

Kou San Si Tang is the name of a dish. Cuisine: Shanghai cuisine.

raw material

Chicken breast (six Liang), ham (two pieces), egg, mushroom (two each), soup (three cups), seasoning: ginger (two pieces), green onion (one), wine (half teaspoon)

Production process

1. Wash chicken, add seasoning, mix well, steam well and cut into shreds.

2. Wash the ham, break up the eggs, fry them into skin and shred them together. Soak mushrooms and remove pedicels.

3. Place the mushrooms at the bottom of the bowl. Arrange the shredded chicken, ham and egg at the bottom of the bowl. Fill the gap with the remaining materials. Pour in the soup and steam for 30 minutes. 4. Pour out the soup and keep it. Put the material into the soup bowl. Mix the soup. Bring the rest to a boil and roll into the soup bowl.

Longitude: 104.06573486

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