Veal shrimp dry purple soup
By VicentaLakin
The violet is a tasteless thing, but a good mouth, with beef and shrimp dry, brings the whole soup to life。
Recipe Recommendations
- laver 1/2 tablet
- beef
- dried prawns of 4
- chives 1 tree
- Pickled meat: Light soy sauce 1 tablespoon
- cured meat: fine sugar 1/4 teaspoon
- cured meat: pepper 1/4 teaspoon
- Pickled meat: cooking wine 1 tablespoon
- cured meat: corn starch 1/2 teaspoon
- cured meat: soda powder 1/4 teaspoon
- Cooking: Refined salt appropriate amount
- Cooking: Pepper 1/2 teaspoon
- Cooking: Sesame oil 1 teaspoon
- salty and fresh
- burn
- an hour
- ordinary
Steps for Veal shrimp dry purple soup
1
Dried shrimp overnight
2
(a) Do not fall out of water after the shrimp has dried up, and it will be used for soup, boiler, bubbled water, two cups of water, slow fire, tearing up the shrimp and leaving one for film, if not for film, so that the water can taste better and dry up to the shrimp
3
(b) To purify the filtration of the veggies
4
One spoon for beef, one quarter for sugar, one quarter for pepper, one quarter for wine and one half for corn starch
5
We'll wait for the shrimp soup to turn white
6
(a) Pour into purple; mix with a spoon for 6-8 minutes
7
(a) To pour beef, not a piece of beef, and spread it into the soup, taste it, order about two-thirds of the salt, spray pepper one-second of the spoon, and roll it for about two minutes
8
Turn off the fire, throw in onions and add a tea spoon of sesame oil to the pot。Veal shrimp dry purple soup Make Tips
1. Don't waste the water used to soak the dried shrimp; it makes excellent soup.
2. Don't boil the beef for too long, or it will become tough.
3. It is not recommended to add chicken bouillon or MSG; the soup itself is already flavorful enough.