Pu Cai in milk soup is a traditional famous dish in Jinan City, Shandong Province, which belongs to the Shandong cuisine. This dish is cooked with milk soup and pu choy as the main ingredients, the soup is milky white, the pu choy is crisp and fragrant, the entrance is light and delicious, and it is known as “the crown of Jinan soup dishes”. Milk soup has a long history, as early as the Ming and Qing dynasties, it was very famous, and it is still famous.
Ingredients:
- 250 grams of pu cabbage
- 750 grams of milk broth
- 12 shiitake mushrooms
- 25 grams of water magnolia slices
- 25 grams of cooked ham
- 2 teaspoons cooking wine
- A pinch of ginger ale
- 25 grams of green onion pepper Shao wine
- 2 grams of monosodium glutamate
- 3 grams of refined salt
- 50 grams of scallion oil
Nutritional value:
Pucai is rich in protein, carbohydrates, dietary fiber, vitamin C, vitamin E, and a variety of minerals and trace elements.
The dietary fiber it contains helps to promote intestinal peristalsis and improve constipation; The vitamins C and E contained in it have antioxidant effects, which can resist free radical damage and delay aging.
Each 100 grams of young stems contain 1.2 grams of protein, 0.1 grams of fat, 2 grams of carbohydrates, 4 grams of dietary fiber, 6 mg of vitamin C, 53 mg of calcium, and 24 mg of phosphorus.
Cooking Preparation:
- Peel off the skin and cut into 3 cm long pieces. Cut the mushrooms and magnolia slices into small slices, blanch them in boiling water, and drain the water. Cut the ham into elephant eye slices. Cut the green onion into sections.
- Heat the pot, add oil, fry the chives, add the milk soup, pu cabbage, mushrooms, magnolia slices, salt, ginger juice, cooking wine and boil, skim off the foam, put it in the soup bowl, and sprinkle with the ham slices.
Palate and flavor:
The characteristics of milk soup pu cabbage are milky white and elegant, the vegetable quality is crisp and tender, and the soup is fresh. Pu choi itself has no umami, but when cooking, it must be cooked in a thick and thick milk soup to make the pu choy taste fresh. Cook for a medium long time to maintain the tenderness.
Suitable for:
Pucai is suitable for most people, especially for people who have no luster complexion, no ruddyness, and cold hands and feet. However, due to the cold nature of the cabbage, people with weak spleen and stomach, pregnant and lactating women, and people with gastrointestinal diseases should eat it in moderation or avoid it.
Eating scene:
Milk soup and pu cabbage often appear as a soup dish for high-end banquets, especially in Shandong, and is a common dish for family gatherings and banquets. It is not only a delicacy, but also an important part of Shandong’s food culture, suitable for feasting on the table at festivals or special days.