Asparagus soup

Asparagus soup method:

Ingredients for asparagus soup:

Asparagus 400g; salted duck egg 1; preserved egg 1; green pepper 1; red pepper 1; garlic 1

Ingredients for asparagus soup:

1 tbsp soup (30g); 1 tbsp cooking wine (3G); 1 tbsp refined salt (3G); 1 / 2 tbsp sugar (1.5g); 1 / 2 tbsp monosodium glutamate (1.5g)

Processing steps of asparagus soup:

1. Cut asparagus into inch sections, salted duck eggs and preserved eggs into pieces, and green and red peppers into circles;

2. Blanch the asparagus in boiling water for use. Put the salted duck egg, preserved egg, chili ring and soup into the pot, add all the seasonings, bring to a boil, and pour on the asparagus.

Soup method: 300g lean pork, 300g spareribs, 150g ham, 40g shrimps, 1 large piece of ginger, 1 large material, 1 tangerine peel, and proper amount of water. Boil it into a large bowl of soup over low heat and filter the dregs with gauze. )

Characteristics of Asparagus in Shangtang

The taste is light, the soup is fresh and the bamboo shoots are crisp.

When making asparagus soup, you should pay attention to:

Don't blanch asparagus for too long, so as not to affect the crispness of asparagus.

Asparagus soup

Asparagus in Shangtang is a famous dish with complete flavor and color, belonging to Guangdong cuisine. The soup is fresh, tender and crisp.

Material Science

350g asparagus, 2 salted duck eggs

One preserved egg

1 green pepper

1 red pepper

1 clove of garlic

Seasoning

1 tbsp soup, 1 tbsp cooking wine

1 tsp refined salt

Sugar 1 / 2 tsp

1 / 2 tsp MSG

Cooking method

1. Cut asparagus into inch sections, salted duck eggs and preserved eggs into pieces, and green and red peppers into circles,

2. Blanch asparagus in boiling water and set aside. Put salted duck eggs, preserved eggs, chili rings and soup into the pot, add all seasonings, bring to a boil, and pour them on asparagus.

characteristic

The soup is fresh, tender and crisp.

remarks

Do not soak asparagus for too long to avoid affecting the crispness of asparagus.

Other practices

Material Science:

500g asparagus, 200g straw mushroom, 2 preserved eggs, 4 garlic slices, 1L stock (with salt)

Method:

1. The material is ready.

2. Use a knife to cut off the leaves of Asparagus in turn.

3. Cut off the old roots.

4. Then peel off the old skin of the root and wash the asparagus.

5. Wash the mud off the surface of straw mushroom and cut two pieces.

6. Beat the garlic into pieces, peel the preserved egg and cut it into small pieces.

7. Saute garlic and preserved egg in oil.

8. Pour in the stock, bring to a boil and cook for a while.

9. Then pour in the straw mushroom.

10. Then pour in the asparagus.

11. Cook straw mushroom and asparagus until soft.

12. Put the asparagus into the plate and serve.

Tips:

1. Asparagus root to the old skin must go more, or very old to eat.

2. Our family likes preserved eggs very much. If we don't like preserved eggs, we can put one less.

3. Must first saute garlic and preserved eggs, so that the soup dishes are delicious.

4. There is no soup to add lean meat. It's also very fresh.

5. If you want to make the soup more superior, you can add some shredded ham and yaozhu.

Longitude: 104.06573486

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