Before making soup, bamboo fungus needs to be soaked first, there is a tip, put a little salt in the water, put the bamboo fungus soaked for ten minutes, the benefit is the color is white. When it comes to soup with what is good, generally with chicken, ribs and so on, are very good. Be careful not to put too many ingredients, or rob the bamboo fungus of fresh flavor, softness, more than worth it. Personally, I prefer to make soup with pork belly, the flavor is more fragrant and overflowing, besides, pork belly can nourish the stomach, make up for the deficiency loss.
Bamboo fungus pork belly soup
1, bamboo fungus after soaking to remove the skirt and roots, wash two times to impurities sand. Wring out the water and cut into small sections.
2, pork belly with starch, a small handful of salt, appropriate amount of white vinegar scrub once, and then cleaned with water. (With these three things clean pork belly clean odor) then blanch for three minutes, fish out in addition to the yellow pork belly umbilical cord impurities, cut into thick strips standby.
3, pork belly strips and bamboo fungus into the stew pot, add red dates, ginger, add enough water to boil on high heat. Wolfberries should not be put first, boiled for an hour after the loss of nutrients too much, and all rotten and broken, it is best to almost good time to put.
4, small fire boil an hour and a half, the last salt seasoning on the line, do not have to put other flavoring, taste is good.
Bamboo fungus can also be with lean meat, chicken and other meat soup, the taste is always sweet and fresh, mainly because bamboo fungus is rich in glutamic acid, creating a special reason for freshness, and the flavor comes from the collision of the meat and bamboo fungus, combined with the aromatic smell.