Pu Cai Cha San

Pu Cai Cha San

Introduction:

"Pucai is a plant of Typhaceae, which likes to grow in shallow water. Pucai grows in rivers, ditches, ponds and swamps in the water towns of the south of the Yangtze River. Eat its fat and tender rhizomes. Pu Cai is clear, sweet and mellow, crisp, tender and refreshing. It is better than tender bamboo shoots. It has the reputation of "the best bamboo shoots in the world."

Production steps:

Step 1: remove the old skin of fresh Pucai and clean it.

Step 2: remove the internal organs of Ziwu and clean it.

Step 3: bring to a boil with water, add a little cooking wine, and add the water of Ziwu and shrimps.

Step 4: pour the chopped Pucai out of the pot.

Step 5: add lard and rapeseed oil to the pan, add ginger slices and stir fry.

Step 6: pour in the cattail, shrimp and lard and stir fry.

Step 7: pour in a few spoonfuls of water and bring to a boil.

Step 8: cook until the soup turns white, add salt and chicken essence to taste, and leave the pot.

Step 9: put in the fried tea San.

Materials required:

Pucai: 300g

Xiaochasan: 8

50 grams

Shrimp: 40g

Lard: 10g

Rapeseed oil: 10 g

Salt: right amount

Chicken essence: appropriate amount

Ginger slices: right amount

Cooking wine: moderate

Note: if you use chicken soup or bone soup simmer system, taste more delicious.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh