Shandong Braised Soup
Overview
My father is from Shandong and has lived in Qilu since he was a child. He grew up eating authentic Shandong braised noodles. Therefore, this stewed soup is inherited from my father! Everyone who eats it praises it! It’s simple, short in time, and a must-have for office workers and off-duty workers! Perfect with noodles, rice or steamed buns! If you don’t believe it, come and try it...it’s delicious and easy!
Tags
Ingredients
Steps
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Raw material picture
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Pour water into the pot.
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When the water is slightly boiled, pour in the light soy sauce.
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Pour in Yipin Xian (I think the color of the light soy sauce is too dark), the color is bright red and the taste is salty and fresh.
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It’s up to you to control the amount and choose the right color.
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Enter the fungus.
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Wash the small shrimps with water and put them into the pot.
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Turn to low heat and make a thin layer of water starch (be sure not to make it too thick).
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Beat the eggs and pour into the pot.
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There is a trick to pick out beautiful egg drops. Pour in the egg liquid counterclockwise and stir with a spoon clockwise. Absolutely hotel level!
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Add a little chicken essence, turn off the heat, and sprinkle in a little minced coriander.
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I usually eat it with noodles (fresh noodles are best, cook the noodles in a separate pot, take them out and let them cool, put them into a bowl, and pour the soup over them). Today I paired it with rice and side dishes, and it tastes great!
