Chinese Food
Hot and sour chicken soup with assorted spring bamboo shoots
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Steamed rice is really my love. Simple and quick, delicious Kwai cooking is simple but it requires a high quality of rice. Rice should be filled with soup while it is cooking, and it can not become soft and sticky. So the choice of quality rice is the key to success. We are going to make a delicious chicken soup with fresh spring shoots and letinous edodes and thousands of pieces. Wei'er will definitely take your taste buds on a delicious trip in spring-
Cooking ingredients
Cooking Steps
Step1:Half pot chicken soup boiling A kind of Diced bamboo shoots A kind of Diced mushroom A kind of Thousand pieces A kind of Stew tofu in medium heat for 10 minutes (babies without chicken soup can also have clear water A kind of Soup treasure instead
Step2:In the pot A kind of Braised rice with rice flowers A kind of 1 scoop raw A kind of 2 tablespoons vinegar A kind of Half spoon white pepper A kind of Seasoning with a little sea salt (taste it according to your taste). Stir over the fire and cook for about 67 minutes. The soup gradually thickens A kind of 2 broken eggs, scatter the egg flowers, boil them again, and then leave the pot A kind of Shredded parsley or parsley on the tabl
Step3:A hot spring meal is on the tabl
Step4:The delicious rice is wrapped in the delicious chicken juic
Step5:What are you waiting for? Hurry up
Cooking tips:The assortment in the pot can be added according to the ingredients at home or personal preferences. There are skills in making delicious dishes.
