Taste: salty. Process: boiled soup with mushroom and turtledove. Material: ingredients: turtledove 600g.
Accessories: 20 grams of mushrooms (fresh)
Seasoning: 20g cooking wine, 5g onion, ginger 10g, 3g monosodium glutamate.
Features of mushroom and dove soup: the soup is delicious, refreshing and appetizing. Teach you how to make mushroom turtledove soup, how to make mushroom turtledove soup.
1. Slaughter the turtledove, blanch it with hot water at about 65℃ to remove feathers;
2. Cut from the back of the turtledove, take out the internal organs, blanch with boiling water, remove blood stains and wash;
3. Cut the roots of the mushrooms and wash them;
4. Wash the onion and cut it into sections;
5. Peel ginger, wash it and slice it;
6. Put the turtledove and mushrooms into the stew;
7. Add onion, ginger, salt, monosodium glutamate and chicken soup, cover the cup and steam thoroughly.
Tips for making mushroom pigeon soup: In order to make this dish taste better, you need to prepare chicken soup about1000g. If there is no chicken soup, you can use water instead.