Exclusively Featuring Elm Seed and Abalone Dumpling Soup
A rustic spring soup with flour dumpling bits, sliced abalone, carrot, and foraged elm seeds simmered into a savory, gently sweet broth with chewy, comforting textures.
Instructions
- 1
Elm seeds.
- 2
Pick well.
- 3
Rinse clean.
- 4
Take one abalone and slice it.
- 5
Peel the carrot.
- 6
Shred the carrot.
- 7
Hot pan with cold oil, add salt when the oil is hot.
- 8
Stir-fry with carrots and abalone.
- 9
Add clean water, cover, and cook over medium heat.
- 10
Add a small amount of water to the flour.
- 11
Mix into a dough with small granules.
- 12
Boil the soup.
- 13
Pour in the dough lumps and stir evenly.
- 14
Chop the green onions.
- 15
Add chopped green onions.
- 16
Add chicken essence.
- 17
Put the washed elm seeds.
- 18
Stir it a bit, and bring it to a slight boil.
- 19
Finished product. Incredibly delicious.
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Ingredients
Main Ingredients
- Elm seeds1 handful
- Abalone1 piece
- Flour40 g
- Clear water250 g
- Carrot20 g
Seasonings
- Peanut oil1/2 tbsp
- table salt0.3 g
- chicken essencea pinch
Auxiliary Ingredients
- Green onion leavesa pinch