The latest issue of "Tip Tip 2" introduces the milk soup. This dish is a must-have soup for every family table in the old Jinan when the summer season is launched. One of the mother's hand-made dishes, the soup is white and thick, the cattail is crisp and the milk is full of alcohol. Most of the Pucai are only available in June-August, so other time, melon, cauliflower, and doll dishes are also used. The soup is more cumbersome to make, so the family often uses fried flour instead of the same flavor. "No matter how far the footsteps are, in the minds of the people, only the taste of the hometown is familiar and stubborn. It is like a taste positioning system. It is locked in a different place thousands of miles away, and the other is always in the middle of the memory. Hometown."#Home on the tip of the tongue##山东上上上山#
Fungus hair, ham slices, melon, mushrooms, water bamboo shoots, sliced into a little hot water, remove and drain.
The oil is hot and enters the octagonal scent.
Pour in the flour, the fire is slightly closed, stir fry until slightly yellow, slowly add water to boil and turn into a milk soup.
Add melon, mushrooms, ham, bamboo shoots, fungus, add salt, chicken seasoning.
Cook until the pot is cooked.
1. To make a milk soup, you only need to change the melon to a sauerkraut, peel off the old skin, and cut into 3 cm sections. 2. After frying the flour, slowly add water and keep stirring to prevent the batter from agglomerating.