Vegetable mushroom soup
Ingredients: Chinese cabbage 1g, Pleurotus eryngii 150g, kelp 120g, Tricholoma matsutake bone soup 30g, half green onion, 2 slices of ginger, proper amount of water and a little vegetable oil.
Production method:
1. Prepare the ingredients, and clean the baby cabbage, kelp and Pleurotus eryngii for later use.
2. Boil the water in the soup pot, put Pleurotus eryngii into the water 1 min, then remove it from the colander and drain it for later use. Blanching mushrooms can remove the fishy smell brought by the growing environment.
3. Wash kelp silk, blanch 1 min, remove and drain for later use.
4. Cut the green onions into shredded onions, cut the ginger slices into shredded ginger, and put them on a plate for later use.
5, put a little vegetable oil in the pot, add onion and ginger after heating, and saute.
6. Pour appropriate amount of water, add 30 grams of pine mushroom bone soup and mix well. I usually pour half a pot. Everyone pours according to their own needs. You can add more water if you like soup.
7. Put the drained baby cabbage into the pot.
8. Cover the pot, turn on medium heat and boil the soup until it boils.
9. Open the lid, add Pleurotus ostreatus and kelp, and cook again until boiling.
10, add a little salt to taste, stir well and turn off the heat.
1 1, the fragrant and delicious mushroom soup is ready. I can drink two bowls at a time.
Tips:
1. I used the concentrated pine mushroom bone soup in Xiaoshijiao for this soup. The taste is fragrant and delicious, which saves the time of boiling bone soup and is convenient to add at will.
2. The ingredients in the soup can also be added at will according to your own preferences, such as spinach, oyster mushrooms and Chinese cabbage.