Colorful La Tang
Ingredients: chicken essence
Recipe Recommendations
- thousands of appropriate amount
- bamboo shoots appropriate amount
- kelp appropriate amount
- carrots appropriate amount
- eggs appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- water starch appropriate amount
- salty and fresh
- cook
- ten minutes
- simple
Steps for Colorful La Tang
1
Preparation materials: bamboo shoots, thousands of slices, eggs, carrots, shredded seaweed
2
Cut all the materials into thin threads. I am a novice on the road. Use a plane to plane the carrots and bamboo shoots into thin threads. Please forgive me.
3
Put shredded carrot, shredded bamboo shoots and shredded thousand slices into boiling water with salt and blanch for 2 minutes, remove and cool
4
Add water to the pan, add shredded shredded thousands of slices, shredded bamboo shoots, shredded carrots, and shredded seaweed to boil
5
Beat the eggs and pour them into the soup pot (I said last time, in order to shape the eggs beautifully, please use a spoon to keep drawing circles when pouring in the egg liquid)
6
Pour in the water starch and stir in one direction until the soup becomes slightly sticky. Serve the panColorful La Tang Make Tips
1. The dried shredded seaweed I bought in the supermarket needs to be soaked in advance. 2. The shredded bamboo shoots should be blanched in water to remove the green taste of the bamboo shoots. 3. It is best to stir-fry shredded carrots with hot oil. Due to body size problems, my family controls the amount of oil used. So I also blanch shredded carrots in water. 4. Sprinkle some shredded chives or shredded coriander when taking out the pan will taste better. I bought it this time and actually forgot it on the vegetable stall.