Fresh Walnuts in Milk Broth
Shandong cuisine featuring white, crisp, tender walnut kernels in a rich, mellow, and flavorful milk broth.
Ingredients
Fresh walnut kernels (skin removed, washed, blanched)
150g
Ham (sliced)
15g
Winter bamboo shoots (sliced, blanched)
15g
Dried mushrooms (split in half, blanched)
15g
Seaweed flowers (blanched)
6g
Cooked pork lard
20g
Milk broth
100g
Ginger juice
10g
Refined salt
5g
Shaoxing wine
15g
MSG
0.6g
Chicken fat
5g
Instructions
1
Prepare the ingredients
Remove the skin from the fresh walnut kernels, wash them, blanch in boiling water, and drain. Slice the ham and winter bamboo shoots; split the dried mushrooms in half.
2
Blanching
Blanch the dried mushrooms, winter bamboo shoots, and seaweed flowers in boiling water.
3
Cooking
Heat the cooked pork lard in a wok to about 60% hot (approximately 132°C/270°F). Add the milk broth and bring to a boil, then simmer over low heat until thickened. Add the walnut kernels, seaweed flowers, and winter bamboo shoots.
4
Seasoning and serving
Bring to a rolling boil, skim off the foam, then add the ginger juice, refined salt, Shaoxing wine, and MSG. Drizzle with chicken fat, transfer to a soup plate, and garnish with the sliced ham. Serve immediately.
