Milk Broth with Two Flavors

Name: Milk Broth with Two Flavors
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 250 g Hydrated sea cucumber (remove membrane, slice diagonally into thin pieces 4 cm long and 2.5 cm wide); 250 g Hydrated squid slices (rinse with boiling water 2-3 times to remove the alkaline taste); 1500 g Baby bok choy (remove outer leaves, keep the hearts, blanch then shock in cold water); 25 g Cooking wine; 5 g Fine salt; 2 g MSG; 1 g White pepper powder; 500 g Basic broth; 1000 g Milk broth; 15 g Chicken fat

A traditional Hunan dish featuring sea cucumber and squid simmered in milk broth.

35 min

Easy

0 favorites

Ingredients

Hydrated sea cucumber (remove membrane, slice diagonally into thin pieces 4 cm long and 2.5 cm wide) 250 g

Hydrated squid slices (rinse with boiling water 2-3 times to remove the alkaline taste) 250 g

Baby bok choy (remove outer leaves, keep the hearts, blanch then shock in cold water) 1500 g

Cooking wine 25 g

Fine salt 5 g

MSG 2 g

White pepper powder 1 g

Basic broth 500 g

Milk broth 1000 g

Chicken fat 15 g

Instructions

Ingredient Preparation

Remove the membrane from the sea cucumber, wash it, and slice it diagonally into thin pieces about 4 cm long and 2.5 cm wide. Place the slices in a pot of cold water, bring to a boil, then remove and soak them in fresh boiling water. Rinse the squid slices with boiling water 2-3 times to remove the alkaline taste. Trim the baby bok choy by removing the outer leaves, keeping only the hearts, blanch them briefly in boiling water, then shock in cold water.

Blanching the Sea Cucumber and Squid

In a pot, combine the basic broth, fine salt, and cooking wine. Add the sea cucumber slices and squid slices, bring to a boil to blanch them, then pour everything into a colander to drain off the liquid. Transfer the seafood to a soup bowl and sprinkle with white pepper powder.

Finishing the Dish

Place a wok over high heat. Add the milk broth, the bok choy hearts, fine salt, and MSG, bring to a boil and adjust the seasoning to taste. Pour the soup into the serving bowl over the seafood, drizzle with the chicken fat, and serve immediately.