How to make wild rice stem in milk soup?

Many people like to eat water chestnuts in milk soup, but there are actually many details to pay attention to in how to make and finish this delicious food. So if you are interested in this food, you can refer to the methods below.

Method 1:

raw material

Ingredients: 500g wild rice stem

Accessories: 200g cabbage, 50g milk

Seasoning: 25g scallion oil, 5g chicken oil, 10g cooking wine, 10g MSG, 4g salt, as appropriate

Preparation method

1. Peel the wild rice stem, remove the root, scrape off a layer of tender skin (about 500 grams left), and cut into dice;

2. Boil wild rice stem in boiling water for 5 minutes, remove and drain;

3. Cut the cabbage heart into 8 pieces with a knife, break into pieces, wash and drain;

4. Heat 50g of scallion, ginger and oil in a pan until 60% hot, add the cabbage heart and stir-fry until cooked;

5. Add cooking wine, milk soup, refined salt and MSG, and boil the soup several times;

6. Add wild rice stem cubes into the soup and simmer over low heat for 5 minutes;

7. Pour in chicken oil and serve in a soup bowl.

Method 2:

Ingredients: 400g wild rice stem, 500g milk soup

How to make wild rice stem in milk soup:

1. Use a knife to peel the wild rice stem and cut it into dice. Slice the mushrooms into slices. Split the Chinese cabbage in the middle and cut it into 6-cm long segments. Cut the ham into 4.5-cm long slices.

2. Pour clean water into a spoon, bring it to a boil, then add wild rice stem, mushrooms and Chinese cabbage, blanch thoroughly, remove from the water and drain.

3. Put scallion oil in a spoon and heat it until it is half cooked, then add milk soup, clear soup, wild rice stem, mushrooms, Chinese cabbage, cooking wine, salt and ginger juice. After boiling, skim off the foam, add MSG, pour into a large soup bowl, sprinkle with ham slices and it’s done.