Nostoc flagelliforme

Nostoc flagelliforme yellow flower method:

Raw materials for making Nostoc flagelliforme

Ingredients: 25g dried Nostoc flagelliforme, 50g yellow flower.

Seasoning: 10g cooking wine, 1.5g refined salt, 300g clear soup, 10g wet starch, 5g chicken oil, 250g peanut oil (about 15g).

Processing steps of Nostoc flagelliforme

1. Put Nostoc flagelliforme and safflower into two bowls respectively, inject warm water and soak for 20 minutes respectively, and then wash them in clean water respectively. Cut off the root and tip of the flower.

2. In a frying pan, add peanut oil and heat it to 70% heat. Add Nostoc flagelliforme and fry it slightly. Remove the oil and wash it in a hot water basin.

3. Pour 150 grams of clear soup into the pot, add a little cooking wine and refined salt, add Nostoc flagelliforme and safflower respectively, simmer on low heat for 5 minutes, and take out. Place the yellow flower in the middle of the disc to form a pile; cut the Nostoc flagelliforme into 5 parts and surround the yellow flower.

4. Pour 150g clear soup into the soup pot, add the remaining cooking wine and refined salt, bring to a boil, skim the foam; pour the wet starch into the pot, thicken, pour chicken oil, and pour it on the vegetables.

Nostoc flagelliforme

Simple steps to make fresh and delicious Nostoc flagelliforme

essential information

[cuisine] Manchu and Han banquet

[dish taste] delicious

Vegetables

Raw materials

Ingredients: 25g dried Nostoc flagelliforme, 50g yellow flower.

Seasoning: 10g cooking wine, 1.5g refined salt, 300g clear soup, 10g wet starch, 5g chicken oil, 250g peanut oil (about 15g).

Production process

1. Put Nostoc flagelliforme and safflower into two bowls respectively, inject warm water and soak for 20 minutes respectively, and then wash them in clean water respectively. Cut off the root and tip of the flower.

2. In a frying pan, add peanut oil and heat it to 70% heat. Add Nostoc flagelliforme and fry it slightly. Remove the oil and wash it in a hot water basin.

3. Pour 150 grams of clear soup into the pot, add a little cooking wine and refined salt, add Nostoc flagelliforme and safflower respectively, simmer on low heat for 5 minutes, and take out. Place the yellow flower in the middle of the disc to form a pile; cut the Nostoc flagelliforme into 5 parts and surround the yellow flower.

4. Pour 150g clear soup into the soup pot, add the remaining cooking wine and refined salt, bring to a boil, skim the froth; pour the wet starch into the pot, thicken it, pour chicken oil on it, and pour it on the vegetables

Longitude: 104.06573486

Latitude: 30.65946198