The practice of egg custard: reserve food: 2 eggs, Flammulina velutipes 1 each, 3 mushrooms, cucumber 1 root, a small amount of edible salt, a small amount of onion, soy sauce 1 tablespoon, and a teaspoon of white pepper; manufacturing process
Step 1, cut off the roots of Flammulina velutipes, tear off the hands of Flammulina velutipes, soak them in salt water for a while, wash them by hand, drain the water for later use, cut the cucumber into slightly thin slices, soak the mushrooms in salt water in advance to remove impurities and squeeze out the water;
The second step is to remove the roots of mushrooms and cut them into pieces. Slice the shallots obliquely, and slice the ginger slices. Add a small amount of vegetable oil to the wok. After boiling, pour the ginger slices and onion slices into the wok, and the small wok will be fragrant.
Step 3, add mushrooms and Flammulina velutipes, stir-fry until soft, add edible salt, white pepper and soy sauce, stir-fry evenly, add a bowl of cold water to boil it, add cucumber slices and cook for a while;
Step 4: Beat the eggs into the bowl and disperse them with chopsticks until dogs appear. When the mushroom soup is cooked for 5 minutes, pour the egg liquid into the pot without stirring until the egg liquid is cooked until it is solidified;
The fifth step shows that the soup is cooked, turn off the fire, sprinkle some shallots on it for decoration, and start the pot. Let me sum up: I firmly believe that many people have heard of "eat radish in winter and ginger in summer", but few people know that the latter part of this sentence "drink mushroom soup all year round" means that drinking mushroom soup will have a good effect no matter which season. Although it is a meat dish, the combination of various fungi is rich in nutrition. I can make mushroom soup with mushrooms.
Flammulina velutipes, of course, seafood mushrooms and shiitake mushrooms can be matched, and the overall taste and significance of various combinations are delicious. This nourishing soup has many benefits in winter solstice and solar terms, and it is nutritious and warms the body. Our family drinks it every three weeks in winter.
Cooking tip: Soaking Flammulina velutipes and Lentinus edodes in salt water for a while in advance can help remove impurities attached to the surface and make them more clean and hygienic to eat. Flammulina velutipes is broken into small pieces. Lentinus edodes is cut into thin pieces, which can be used with cucumber slices to enhance the taste. Of course, if you don't like it very much, you can not let it go.