Ingredients:
12 pieces of tender green vegetables (rape is best)
50 grams (3 tbsp) milk
250 grams (1/2 cup) salad oil (only 20 g or 1 1/2 tbsp to be
consumed)
1 gram (1/6 tsp) salt
1 gram (1/4 tsp) MSG
15 grams (3 tsp) mixture of cornstarch and water
25 grams (1 1/2 tbsp) water
Directions:
1.
Wash the tender rape vegetables until they are clean and cut to
about 8 cm (3.2 inches) in length.
2.
Heat the salad oil to 110-135:C (230-275:F). Add the green
vegetables to quickly deep-fry. Take them out after they show a
deep green color and drain off the oil.
3.
Put in the water and neatly place the vegetable in the pot. Bring
water to a boiling point and then turn the fire low to cook for 3
minutes or until the vegetables become soft. Add MSG to thicken the
soup. Take out and place on a plate one vegetable slice on top of
another for three tiers with the stalk side at the edge of the
plate.
4.
Leave the original soup in the pot, add the milk and bring to a
boiling point. Put in the mixture of cornstarch and water and then
sprinkle the mixture over the vegetables.
Features: The soup is milky white but the vegetable is
beautifully green.
Taste: Salty with the fragrance of milk.
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