Lycium barbarum rhizome

Lycium barbarum rhizome

Introduction:

"The process of making this dish is relatively simple, but it takes a lot of effort to operate. The initial processing of the bullwhip is quite difficult. When changing the knife and cutting it, it depends on one's own skill. As for the clear soup, it is high-level (chicken) soup. It is only for professionals to learn."

Production steps:

Step 1: chop the fresh bullwhip into 20 cm long pieces, add water into the pot, add the bullwhip, green onion, ginger and cooking wine, bring to a boil over low heat, continue to heat for 5 minutes, remove and change the water.

Step 2: repeat the first step 4 to 5 times to remove most of the smell of the bullwhip. At this time, the bullwhip is almost mature, and then remove the outer touch on the bullwhip.

Step 3: use a knife to cut the cooked bullwhip into bamboo stick thick and thin pieces, add the green onion, ginger, cooking wine and salt into the pot, bring to a boil, put in the whip, and slowly feed it over low heat until the bullwhip is well cooked. Then take out the soup (you can change it for one or two times here), and pour out the soup.

Step 4: take another pot, add clear soup and wolfberry, bring to a boil to taste salty and fresh, add the whip silk, bring to a boil, pour it into a small cup, sprinkle with bean sprouts

Materials required:

Bullwhip: 500g

Clear soup: 200g

Medlar: 2

Bean sprouts: right amount

Onion and ginger: right amount

Salt: 0.5g

Cooking wine: moderate

Note: is the production process relatively simple? This is a Kung Fu dish, which can only be made by professional chefs. As for the production method of high-grade clear soup, I will introduce it to you in detail when I have time. Sorry, I didn't have time to prepare the detailed operation process diagram when I came to the gourmet world for the first time. I'm sorry.

Production difficulty: God level

Process: others

Production time: several hours

Taste: salty and fresh