Pork tenderloin
100g
fish ball
10
hypsizygus marmoreus
1
Pleurotus eryngii in hypsizygus marmoreus
1
Chicken fir bud
1
Baiyun tender tofu
Half data block
Eggs (of hens)
1
condiments
starch
Proper amount
rice wine
5 ml
white pepper
Proper amount
sugar
3 grams
salt
Proper amount
Seafood seasoning soy sauce
5 ml
Chive
2 pieces
Soup or water?
Proper amount
edible oil
Proper amount
sesame oil
1?o'clock
step
1. Slice tenderloin, add rice wine, starch, pepper, salt, a little egg white and cooking oil and marinate for 5 minutes. Increase the temperature of hot oil by 30% to 40% and draw oil at low temperature. Cook the tenderloin with low fire and put it in a soup bowl for later use.
2. Leave a little base oil in the pot and heat it. Pour in the chicken fir buds and stir fry. Because the chicken fir buds are hard, just cut a few knives. If hypsizygus marmoreus is not big, don't cut it.
3. Pour in two kinds of hypsizygus marmoreus, continue to stir fry, and let the mushrooms come out of the water during the frying process.
Stir-fry the mushrooms until the water is almost enough, but don't stir-fry them until they turn yellow. Add sugar and stir well. Sugar is added here to highlight the sweetness of mushrooms.
5. Add broth, if not, add water.
6. Add fish balls and white jade tofu cut into small pieces. This kind of tofu is used to diversify the taste of the ingredients in the soup.
7. Cook for 10 minute, add white pepper, steamed fish, soy sauce and salt to adjust the salt. Add starch to thicken the soup. Add a little sesame oil, beat the remaining egg liquid of bacon evenly and pour it into the soup.
8. Pour the mixed mushroom soup into a soup bowl or casserole with cooked tenderloin slices and sprinkle with chopped green onion. Stir well when eating.
skill
Besides several kinds of mushrooms written on the menu, you can also add Tricholoma and Lentinus edodes. Anyway, it depends on your personal preference.
Finally, pour the soup into a container filled with cooked tenderloin slices, instead of cooking the tenderloin slices in the soup, because the tenderloin slices have been oiled and have no smooth taste after cooking. Fish balls and tenderloin slices taste different, and different mushrooms taste different. Tender tofu is the smoothest soup with various ingredients and rich taste.