Pickled Cabbage Stone Soup

Overview

Lithospermum is an animal of the family Lithosulfonidae and genus Lithospermum. It is oval or elliptical in shape, with an adult body length of about 6.0 cm, a body width of about 3.7 cm, and an average weight of 14 grams. The whole body is naked and shellless, and the body surface is blue-blue, gray mixed with green and brown. It is densely covered with many tumor-like and dendritic protrusions, and has numerous black dorsal eyes. The dorsal eyes are very sensitive to light and look like a toad or a lump. There is a pair of retractable tentacles on the back of the head, which can be retracted into a cylindrical, left-right symmetrical tentacle sac. The feet are well developed and rely on the contraction of the foot muscles and the mucus secreted by the foot glands to lubricate the body for crawling, turning and other activities. The meat yield of stone sulfur is very high, and the edible part accounts for 66% of the body weight. Its meat is delicious, nutritious, high in protein and low in fat. The nutritional content of stone sulfur is richer than that of oysters, razor clams and other marine shellfish to a certain extent, and the main essential amino acid content is higher than that of abalone meat. Stone sulfur has extremely high nutritional value and nourishing functions. Folklore in some coastal areas says that stone sulfur can cure asthma, aid digestion, relieve fatigue, and improve eyesight.

Tags

• soups
• home cooking
• chicken essence
• cooking wine
• coriander
• edible oil
• ginger
• sauerkraut
• stone sulfur (abalone)
• water starch
• white sugar
• salt

Ingredients

Steps

1. 1 This is the soaked and cleaned stone sulfur bought in the market. The name here in Shouning is "local abalone", and the local abalone soup will definitely appear at the banquet. 30 yuan per kilogram of soaked food.

   

2. 2 Prepare ingredients. Wash the stone sulfur thoroughly and wash it several times. Sand will affect the taste. Chop the farm-made sauerkraut, mince the ginger, cut the coriander into sections, and mix half a bowl of water and starch.

   

3. 3 Heat oil in a pan, add minced ginger and sauté until fragrant.

   

4. 4 Pour in the sauerkraut and stir-fry until fragrant.

   

5. 5 Pour in the stone sulfur and stir-fry a few times.

   

6. 6 Pour an appropriate amount of water, a spoonful of cooking wine, and a spoonful of sugar. Cover the pot and cook for 2 minutes.

   

7. 7 After the soup boils, slowly pour in water starch to thicken it, stirring while pouring, not too thick.

   

8. 8 Add a spoonful of salt, half a spoonful of chicken essence to taste, and sprinkle with coriander.

   

9. 9 The stone sulfur bombs are chewy and very delicious.