Cattail Shoots in Milk Broth
Cattail shoots, sea lettuce, and dried shiitake mushrooms are simmered in a milky broth, producing a creamy white soup with tender, crisp vegetables.
Ingredients
Cattail shoots (peeled, trimmed)
250 g
Ginger juice
2 g
Tai cai flower (peeled, deveined)
50 g
Scallion-pepper Shaoxing wine
25 g
Rehydrated shiitake mushrooms
50 g
Milk broth
750 g
Cooked ham
25 g
MSG
2 g
Fine salt
3 g
Scallion oil
50 g
Instructions
1
Step 1
Peel the cattail shoots and trim off the tough ends. Peel and devein the tai cai flower, then wash both thoroughly. Cut them into pieces about 3 cm long, 1 cm wide, and 0.2 cm thick. Slice the rehydrated shiitake mushrooms about 0.2 cm thick, and cut the cooked ham into slices about 2.5 cm long, 0.8 cm wide, and 0.3 cm thick.
2
Step 2
Bring a pot of water to a boil and blanch the cattail shoots, tai cai flower, and shiitake mushrooms separately. Drain well and set aside.
3
Step 3
Heat the scallion oil in a wok over medium heat until about 40% hot. Pour in the milk broth and bring to a boil, then add the cattail shoots, tai cai flower, shiitake mushrooms, fine salt, and ginger juice. Drizzle in the scallion-pepper Shaoxing wine and MSG. Once it returns to a boil, transfer everything to a serving bowl and garnish with the sliced cooked ham.
