This salt base is not that salt base-the "salt base" in Qidong dialect. It includes several varieties, including pickled cabbage, pickled vegetables, and dried pickled vegetables.
I used dried pickles today.
The taste is very fragrant, not sour, and the roast meat is very delicious.
In the rural areas of Qidong, every family marinates so many jars of dried vegetables. Whenever it snows and rains, and when there are no green vegetables in the fields, they take them out, soak them in some dried beans, and boil them in a big pot. The whole family will have a warm meal!
Very vulgar practice.
Nowadays, many Qidong people who work in other places want to eat farm food when they return to their hometowns. Now, when making this 'salt-based watercress soup', some seafood is often added to make the dishes more delicious while satisfying their homesickness.
White clams salt-based bean soup
By KieranBoyer
Recipe Recommendations
- white clam 500 grams
- broad bean 100 grams
- onion appropriate amount
- salt appropriate amount
- Jiang appropriate amount
- chicken essence appropriate amount
- oil appropriate amount
- cooking wine appropriate amount
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for White clams salt-based bean soup
1
Prepare for food-soak the dried broad beans one day earlier, peel the shells, wash them,
2
Soak the white clams in light salt water and wash them.
3
Wash the salt-based dry with clean water and soak for a while.
4
The oil in the pan is hot, put down the watercress and stir-fry.
5
Add 2 bowls of water and boil over high heat for 5 minutes.
6
Put down the salt base, bring to a boil over high heat, and cook over medium to medium heat for 15 minutes.
7
Add the white clams, add ginger slices, and cooking wine, and cook until the white clams open.
8
Add salt, chicken essence, and chopped green onion.White clams salt-based bean soup Make Tips
1. Salt-based dry taste is hard and needs to be cooked longer. 2. This dish has a lot of crude fiber, so eat less if you have a bad stomach.