Chinese Food
Potato soup with fresh taste
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Qingkoubei. Our native land is called Haihong. Haihong is a good name. Peel off its shell. It's a pearl color lining. There's a rainbow light. The first-class ones are full of orange red meat. They outline the beautiful little black lace. Qingkou is rich in protein, microelement and amino acid. It is suitable for people with weak constitution and insufficient Qi and blood. Qingkou is a cheap seafood in our seaside town. It's ten yuan and eight Jin. But it's a real high-grade seafood in foreign countries. There are many ways to make Qingkou, such as baking, steaming, stir frying, etc. in our local area, we usually buy a pile of them. After washing them at home, they are directly steamed in the pot. After steaming, they are directly dipped in the sauce. The original taste is very delicious. This time, we recommend a very local potato Qingkou soup. The Qingkou soup we usually buy can't be eaten all at once. It's a pity to throw it away. The best way is to take out the meat of Qingkou. The milk white soup of steaming Qingkou will be left after removing impurities. It's also the same with potato
Cooking ingredients
Cooking Steps
Step1:Qingkou 5 ji
Step2:Potatoes, cilantro, garlic, red peppe
Step3:Cut the cilantro, garlic and red pepper respectively for us
Step4:After washing the starch, put it into water for soakin
Step5:Clean Qingkou and put it into the steamer. Let it cool after steamin
Step6:Peel the green meat separately. Don't pour out the remaining soup when steaming the green meat. Keep the soup
Step7:Add oil in the pot. When the oil is hot, stir fry the small red pepper and garlic slices in the pot
Step8:Stir fry the potatoes in the pot after the seasoning is fragran
Step9:Stir fry for 2 minutes. Pour the green meat into the pot. Stir occasionall
Step10:Pour the leftover soup from steaming into the po
Step11:Simmer for 5 minutes. Add some salt before leaving the po
Step12:Add some pepper and sprinkle with cilantro
Cooking tips:1. Qingkou must be cleaned, especially the impurities in the stomach. 2. When steaming Qingkou, the time is not easy to be too long. When steaming Qingkou for a long time, the water in the meat will evaporate. Qingkou meat will shrink to a small size. 3. When steaming Qingkou, the remaining soup will not be poured out. After removing the impurities, it should be kept. This soup is very fresh. 4. Qingkou soup itself has a salty taste So when adding salt, add it according to your taste. There are skills in making delicious dishes.
