Dried Shrimp Night-Blooming Flower Black Rice Cake Soup

Name: Dried Shrimp Night-Blooming Flower Black Rice Cake Soup
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 2 strip Black rice rice cake; 1 stick Night-blooming flower; to taste shrimp skin; to taste Salt; to taste chicken essence

Bottle gourd and chewy black rice cake simmered with savory dried shrimp into a warm soup, the gourd sweet and soft, the cakes pleasantly sticky.

20 minNewMedium Soups Boil Light

Instructions

1
Ingredients: Black rice rice cake.
2
Night-blooming flower, dried shrimp.
3
Peel and clean the daylily, place it on the cutting board, and cut it into large chunks, set aside for later use.
4
Unpack the black rice rice cakes, take out two pieces and place them on a cutting board to slice, set aside for later use.
5
Heat the oil in the wok until hot, then add the night-blooming flowers and stir-fry briefly.
6
Then, add the cut black rice cakes and stir-fry them briefly.
7
Next, pour in clear water and bring it to a boil, cooking until the night-blooming flowers are just cooked through and softened.
8
Then, fold in the shrimp by turning them over a bit.
9
Finally, add some salt and chicken bouillon to season, mix well, and it's ready.