Ingredients: fresh boletus, pig bones, ginger, salt.
How to make fresh boletus? These four practices ensure that you still want to eat after eating!
Exercise:
1. Wash fresh boletus and cut into pieces; Chop pig bones, blanch in boiling water to remove blood, and pick them up.
2. Add enough water to the pot, bring it to a boil, pour in pork bones and ginger slices, and simmer for 40 minutes.
3. Then pour in the boletus slices, continue to cook for 20 minutes, and finally add salt to taste.
Second, fresh boletus boiled big bone soup
Ingredients: 400g boletus, 750g pork bone, ginger 1 slice, 2 onions, a little salt, a little chicken essence, and liquor 1 bottle cap.
How to make fresh boletus? These four practices ensure that you still want to eat after eating!
Exercise:
1. Wash the boletus, pay attention to the bottom of the fungus, there will be some dirt, remember to cut off the slices.
2. Wash the pig bones, prepare to cook in the pot, and remove the blood. Remember to add white wine, ginger and onion.
3. First put the cooked pig bones into the pot, then add the boletus and ginger slices. There will also be foam when cooking. Scoop out the foam with a spoon and beat the foam into a clean soup base.
4. Watch boletus cook 1 hour, stew for 2 hours, and watch a spoonful of boletus.
5. Sprinkle chopped green onion and slice to taste. It tastes good.
Third, fresh and delicious boletus cream soup.
Ingredients: fresh scallop 1, onion 1, bamboo shoot 1, boletus 15g, 5ml of cream, 25g of butter stock, 25g of onion, carrot 15g, celery 10g, 50ml of white wine.
Exercise:
1. Cut the raw materials into thin slices, put them all in a pot, boil the water with low fire for about 1 hour, and then divide the slag for later use.
2. Put the boletus into the pot, and add appropriate amount of butter, salt, pepper and water that just covers half of the boletus. After the water boils, turn to low heat and cook for about 3 minutes. Take out the astringent water and keep the soup.
3. Put a proper amount of salt into the prepared broth, then add the tape and cook slowly with low heat. Boil the belt until it is half cooked, then take out the astringent water and dry water for later use.
4. Continue to cook the stock to the amount of 1/3, then add the soup of (2), add the light cream, simmer, then add the butter, and stir slowly until it is completely dissolved.
5. Cut shallots and bamboo shoots into sections and cook in salt water for 30 seconds. Then air-dry, fry boletus and scallops with a little olive oil until golden brown.
6. Put the ingredients in (5) into a soup bowl, and then pour the soup in (4) into the bowl.
Fourthly, stewed black-bone chicken with boletus.
Ingredients: black-bone chicken, boletus, sugar, pepper, chicken essence.
Exercise:
1. Chop the black-bone chicken, blanch it with boiling water, and drain it for later use; Wash boletus for later use; Slice ginger for later use.
2. Add a proper amount of water to the pot, add ginger slices, black-bone chicken, boletus and low heat.
3. Then simmer for 40 minutes. Finally, add salt to taste and enjoy.