Clean up the cold bacteria first, which is a tricky job. There are not many sediment impurities in the cold bacteria, which will greatly affect the perception and taste if not cleaned. First, cut off the turbid part on the stem of auricularia auricula, then soak it in clear water for a few minutes, then start to stir the soaked cold auricularia auricula clockwise by hand, stir it for a few minutes at a fast and medium speed, then take it out, change the water and continue to stir it repeatedly. It is basically clean until there is no sediment in the exchanged water.

After cleaning, the cold bacteria can be poured into cookers such as pressure cookers, waterproof stews and so on. Next, cut a handful of ginger!

Why do you need shredded ginger? It is said that the temperament of cold bacteria is also relatively cold, so ginger, a spicy seasoning, is needed to match it.

Shred ginger and put it directly into the cold mushroom pot and simmer! Stew for more than an hour, and it's basically ok.

After stewing, go out of the pot directly, without any seasoning such as oil and salt, just drink this faint but delicious cold mushroom soup with a loose fragrance!

Super! Fresh! Beautiful!

The cold mushroom soup tastes light, and the umami taste is a little bitter, but it is not really bitter, but it exists like a sigh that can be remembered. Stewing cold mushroom soup will feel a little oily. The cold fungus itself tastes a little crisp, and it's not bad to chew slowly. Shredded ginger in mushroom soup can also be eaten, and those who don't like ginger can also be abandoned without eating reluctantly.