Cattail Shoots in Milk Broth

Name: Cattail Shoots in Milk Broth
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 200 g Cattail shoots (peeled, trimmed at the tips, sliced); 50 g Tai cai buds (peeled, sliced); 25 g Dried shiitake mushrooms (sliced); 25 g Chinese ham (sliced); 15 g Scallion; 5 g Fine salt; 10 g Ginger juice; 15 g Shaoxing wine; 500 g Milk broth; 25 g Scallion oil

A celebrated Shandong specialty featuring tender, crisp cattail shoots in a milky white, richly flavored broth.

25 min

Easy

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Ingredients

Cattail shoots (peeled, trimmed at the tips, sliced) 200 g

Tai cai buds (peeled, sliced) 50 g

Dried shiitake mushrooms (sliced) 25 g

Chinese ham (sliced) 25 g

Scallion 15 g

Fine salt 5 g

Ginger juice 10 g

Shaoxing wine 15 g

Milk broth 500 g

Scallion oil 25 g

Instructions

Prepare the ingredients

Peel the cattail shoots and trim the tips. Peel the tai cai buds. Cut the cattail shoots and tai cai buds into slices about 3 cm long, 1 cm wide, and 0.2 cm thick. Slice the shiitake mushrooms and ham.

Blanch

Blanch the cattail shoots, tai cai buds, and shiitake mushrooms in a pot of boiling water, then remove and drain.

Cook and assemble

Heat the scallion oil in a wok to about 40% hot (around 100°C). Add the milk broth and bring to a boil. Add the cattail shoots, tai cai buds, shiitake mushrooms, fine salt, ginger juice, scallion-pepper seasoning, and Shaoxing wine. Once boiling, transfer to a porcelain serving dish and sprinkle the cooked ham slices on top.