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What is the method of making soup with chrysanthemum, abalone and mushroom? How do novice producers not roll over?
Pleurotus eryngii tastes soft and firm. Although it's a vegetarian dish, it won't taste worse than a meat dish. Pleurotus eryngii, which is made into chrysanthemum, absorbs the rich fragrance of broth and tastes delicious. In order to make this dish well, it is very important to cook the cut flowers and soup of Pleurotus eryngii.

First, make soup.

1, there are many kinds of ingredients in the soup, such as pig bones, beef bones, chicken racks and so on. It happens that there are bones, chicken feet and a few pieces of pigskin in the new year's goods, so they are all made from local materials. After cleaning, put it in a pot with cold water, add cooking wine and onion and ginger pieces, boil for five minutes after the fire, skim off the floating foam on the surface with a spoon and clean it again.

2. Heat the pot, add a few pieces of pig fat, simmer until the pig is fried, then remove the meat residue, pour the bone pieces, pig skin and chicken feet and stir fry for 3 minutes.

3. Pour the ingredients into a saucepan, add cold water, add cooking wine and onion and ginger pieces, and turn to low heat for 40 minutes. At this time, the broth has turned into a beautiful milky white. Because there is meat on the pig bones and chicken feet, continue to stew for more than ten minutes to make it soft and rotten.

4. Take out the meat (dipped in seasoning juice) and bone residue, cool the broth, bag it and put it in the freezer. You can take it out every time you cook or stew soup.

Second, abalone mushroom with chrysanthemum.

1, Pleurotus eryngii was washed and cut into thick slices of about 3 cm.

2. Cut the surface with a knife to a depth of about two centimeters. Be careful not to cut off the bottom.

3. Boil the water, add a spoonful of salt, and take out Pleurotus eryngii after boiling for two minutes.

Stewed abalone mushroom.

Put Pleurotus eryngii into the broth, add salt, allspice powder and chicken essence, and add red dates and medlar tonics. Cover the pot and stew for more than ten minutes. After turning off the fire, order a few drops of sesame oil. If you like spicy food, you can put some Chili oil.

Milky white Pleurotus eryngii is like a blooming chrysanthemum, floating on milky white broth, which is very appetizing. The fresh and tender Pleurotus eryngii and the fragrance of broth are nutritious, healthy and delicious.