Shangtanghai wild vegetables

Shangtanghai wild vegetables

Introduction:

"Marine wild vegetables, also known as Gracilaria lemaneiformis, are edible seaweeds that grow in the sea and contain a large number of active substances that regulate human physiological functions."

Production steps:

Step 1: wash the salt out of the dish with water, and then soak in water for 10 minutes. (change the water in the middle to remove the salt from the dish)

Step 2: as shown in the picture, shred the lean meat and mushrooms, and slice the carrots.

Step 3: soak and wash dry Beth in warm water.

Step 4: Boil the water in the pot, pour in a little peanut oil, put in the marinated wild vegetables, blanch them slightly and take them out.

Step 5: blanch good haiyecai out of the drain code plate.

Step 6: in another pot, pour in the soup and bring to a boil. Put in the prepared ingredients and bring to a boil. Then add in the seasoning and bring to a boil.

Step 7: pour the soup on the boiled wild vegetables.

Materials required:

Salted seaweed: right amount

Dry BETH: right amount

Soup: right amount

Wet Lentinus edodes: appropriate amount

Carrot: right amount

Lean meat: moderate

Chicken powder: right amount

Salt: right amount

Note: Gracilaria lemaneiformis contains seaweed gel, which is not fire-resistant and will rot when boiled. Affect the taste. So it's not easy to blanch for too long.

Production difficulty: simple

Process: boiling

Length: 20 minutes

Taste: light