Pleurotus eryngii150g
20 g mushrooms
Volvariella volvacea 15g
30 grams of seafood mushrooms
Tricholoma 30g
condiments
hotbed chives
1 root
pepper
1/2 teaspoons
salt
1/2 teaspoons
water
Proper amount
Skills in using materials
Add Le Jia chicken powder to make it fresh.
Greatly improve the freshness and make the taste smooth, delicious and mellow.
The practice of mushroom soup
1.
The materials are ready, and all kinds of mushrooms are cut into their favorite sizes.
2.
Chop onion, shred ginger and slice garlic; Heat oil in the pan, saute ginger and garlic.
3.
Stir-fried mushrooms; Stir-fry mushrooms until soft and cooked, and add appropriate amount of water.
4.
Bring the fire to a boil and simmer for 30 minutes; Add pepper
5.
Add the right amount of salt, sprinkle with chopped green onion and take out the pot.
Question 2: How to make mushroom soup? It is best to drink mushroom soup. The raw materials of mushroom soup are Pleurotus ostreatus, Eriocheir sinensis, Pleurotus eryngii and Agrocybe aegerita.
Ingredients of mushroom soup: garlic, ginger and leek.
Seasoning of mushroom soup: stock, cooking oil and salt. The practice of mushroom soup: 1. Rooted mushrooms, washed, soaked in light salt water, drained for later use.
2. Pour an appropriate amount of cold water into the pot, boil it, then blanch the mushrooms for 3 minutes, remove and drain.
3. Slice ginger and garlic and chop shallots.
4, put a little oil on the pot to heat up, ginger and garlic slices are fragrant.
5. Add the cooked mushrooms and stir fry quickly, then pour the appropriate amount of broth to boil.
6, turn to the casserole, cover the pot and simmer 1 hour or so.
7. Add the right amount of salt to taste.
8. Turn off the fire and sprinkle with chopped green onion.
Question 3: How to eat well, the common practice of mushroom soup 1. Choose several kinds of mushrooms you like, soak them in your hair and tear them into strips.
2. Slice the onion, ginger and garlic.
3. A short bone, drowning.
4. Put the base oil in the pot and saute the chives, ginger and garlic.
5. Stir-fry the mushrooms and pour in a little cooking wine to remove the fishy smell of the mushrooms.
6. Put the fried mushrooms, onions, ginger, garlic and bones into the casserole, heat the water and add enough at a time. Add some cooking wine and chicken essence.
7. After the fire boils, turn down the fire and cover the pot, but pay attention to keep the pot rolling.
8. Boil for 1-2 hours, and add salt 20 minutes before taking out. Then OK!
Question 4: How to eat mushroom soup? The common practice of mushroom soup is to eat a lot of pork chops.
Accessories hypsizygus marmoreus appropriate amount of crab mushroom appropriate amount of boletus appropriate amount of Tricholoma matsutake (dry) appropriate amount.
3 grams of seasoning salt, 2 slices of onion and ginger, and appropriate amount of cooking wine and sugar.
Practice of ribs and mushroom soup
1. Add ginger slices, shallots, cooking wine and boiling water to the ribs, then rinse them and put them into the stew. 2. Soak Boletus and Agaricus blazei Murill in warm water and white sugar, then wash them and put them into the stew.
3. Crab-flavored mushrooms and seafood mushrooms are pedicled and put into a stew pot after flying.
4. Slice ginger and onion, put them in a saucepan, add clean water or warm water, cover the lid, simmer for 20 minutes, then simmer for 2-3 hours, and season with salt.
I hope my answer is helpful to you.
Question 5: How to make mushroom soup as the main ingredient?
Four mushrooms and four fresh mushrooms.
Eight straw mushrooms and ten rare mushrooms.
A handful of shredded pork and a handful of chicken hair vegetables.
condiments
Salt monosodium glutamate
Starch sesame oil
Steps of mushroom soup
1. Wash mushrooms and cut into thick slices.
2. Wash the fresh mushrooms and remove all three or four pieces.
3. Wash straw mushrooms, everything is second.
Cleaning Pleurotus ostreatus
5. Add salt, monosodium glutamate, starch and water to the shredded pork and mix well.
6. Remove yellow leaves and old leaves from chicken feathers and wash them.
7. Put the oil in the pan, put the marinated shredded pork in the oil, stir-fry until it changes color, and take it out of the pan.
8. Wash and dry the pan, and then add the oil. Add shiitake mushrooms, fresh shiitake mushrooms, straw mushrooms and shiitake mushrooms, stir fry, add shredded pork, add salt, and add water (more) to boil. Turn to medium-low heat and cook for three to five minutes. Add chicken feathers, add monosodium glutamate to taste, and pour out sesame oil, and it's done.
skill
1, all kinds of raw materials can be more or less, depending on the actual situation. Other mushrooms can also be added.
Today, because shredded pork is fried with bamboo shoots, it just happens to have shredded pork, so adding shredded pork to mushroom soup is more delicious. With the addition of chicken feathers, the nutrition is more comprehensive and the color is more beautiful. 3. The mushroom soup made this time, the photos are not very good, please forgive me. But it's delicious. My husband thought it was chicken soup.
4. Mushrooms are a kind of nutritious and healthy food. Eating more can prevent cancer.
Question 6: How to make mushroom soup without frying? I usually make mushroom soup at home, which is all kinds of fresh mushrooms, such as mushrooms, Coprinus comatus, Flammulina velutipes and Pleurotus ostreatus. ~ Anyway, all the fresh mushrooms that can be seen on the market can be washed. After washing, cut the larger mushrooms such as shiitake mushrooms and Coprinus comatus into pieces, then gently pour them with boiling water, then put a pot of water (casserole is best) in the pot, and cook them. Cut some shallots and coriander, and then add them according to your personal taste ~!
Question 7: How to make mushroom soup at home? Wash mushrooms with water and chop them.
Stir-fry mushrooms in hot oil for a while, and simmer in 2 bowls of water for 3 minutes.
Season with salt and chicken essence and thicken with wet starch.
Question 8: Mushroom soup is a common practice. How to make authentic mushroom soup?
condiments
Pleurotus eryngii150g
20 g mushrooms
Volvariella volvacea 15g
30 grams of seafood mushrooms
Tricholoma 30g
condiments
hotbed chives
1 root
pepper
1/2 teaspoons
salt
1/2 teaspoons
water
Proper amount
The practice of mushroom soup
1.
The materials are ready, and all kinds of mushrooms are cut into their favorite sizes.
2.
Chop onion, shred ginger and slice garlic; Heat oil in the pan, saute ginger and garlic.
3.
Stir-fried mushrooms; Stir-fry mushrooms until soft and cooked, and add appropriate amount of water.
4.
Bring the fire to a boil and simmer for 30 minutes; Add pepper
5.
Add the right amount of salt, sprinkle with chopped green onion and take out the pot.
Question 9: What should I do to make mushroom soup delicious? Cooking time of fresh mushroom soup: 20 minutes. Required materials: fresh mushrooms (Flammulina velutipes, Volvariella volvacea, Pleurotus eryngii and smaller mushrooms), a handful of coriander, shredded pork, shredded carrot, water or broth, raw powder water, sesame oil seasoning: salt and pepper. Practice: 1. Wash all mushrooms, and shred the larger mushrooms for later use. 2. Water is put into the pot. Ingredients of chicken mushroom soup: butter, flour, milk, three-flowered light milk, diced chicken, diced ham, diced carrot, diced mushroom, salt and pepper. Practice: Boil butter, add proper amount of dry flour, stir well, pour in a little light cream, boil 250g of milk, put down diced chicken, diced ham, diced carrot and diced mushroom, and cook for 5 minutes. If you feel dry, add appropriate amount of boiling water. Exercise 1. Boil ginger slices in water, heat the water and add Tricholoma. 2. After the water is boiled, add Flammulina velutipes and bean sprouts. Add some salt. 3. Turn off the fire after turning on the water again. (You can also put some monosodium glutamate or sesame oil) Key points: 1. Don't cover the bean sprouts after they are put in. If you have ready-made chicken soup, you can add some. Chicken and mushroom soup raw materials: about 200 grams of chicken, appropriate amount of mushrooms, onion, ginger 1, sliced mushrooms, blanched and taken out for later use; 2. Dice the chicken and put it in a pot to boil, then pour in the mushrooms and cook together. Boil, thicken with water starch, and take out. Efficacy: high protein, low fat, delicious and appetizing. Purple rice porridge and millet porridge are nutritious and nourish the spleen and stomach. Cream mushroom soup material: fresh mushrooms 4-5 butter flour super concentrated milk operation: 1 Blanch the mushroom slices with boiling water and drain them; 2 Cut a small piece of butter (about 20g) and melt it with low fire, then add 3 spoonfuls of flour and mix well; 3 Pour 2 bowls of broth (broth without water+chicken essence), half a bottle of milk and a little mushroom slices with salt; Wait until the soup boils. Ingredients: Lentinus edodes, cream, milk and corn oil Steps: Slice Lentinus edodes and stir-fry with butter (onion diced can be added). Heat and mix proper amount of butter, milk and flour, add mushrooms and stew. Shortcut: Mushrooms can be canned and sliced salted mushrooms, and lazy people can also omit the step of cooking. Microwave heating and stewing can also be done. Change: If mushrooms are replaced with corn/canned corn, it will become cream corn soup. Vegetables (such as diced carrots and green beans) and diced ham can also be added to realize various changes of cream soup. Mushroom soup 1. Composition: 1. Ingredients: fresh Pleurotus ostreatus150g, 5g mustard tuber, 50g pork slices and 6 spinach. 2. Seasoning: refined salt, soy sauce and lard. 2. Method 1. Removing impurities from Pleurotus ostreatus, washing and slicing. Slice mustard tuber. Wash the spinach. Blanch the sliced meat in a boiling water pot and take it out for later use. 2. Add appropriate amount of water to the wok, add Pleurotus ostreatus and mustard tuber to boil, then add spinach, sliced meat, refined salt and soy sauce. After boiling, put the wok into a bowl and pour lard on it. Press: Pleurotus ostreatus is a cheap edible fungus, which has a good curative effect on gastric and duodenal ulcers, and also has the functions of lowering blood pressure, lowering cholesterol, resisting cancer, chasing wind and dispelling cold, relaxing muscles and activating collaterals. Paired with pork, it has nourishing effect. It can be used as an auxiliary food therapy dish for patients with gastric ulcer, duodenal ulcer, hepatitis, hyperlipidemia, arteriosclerosis, cancer, muscle vein discomfort, numbness and other diseases. Formula of mushroom safflower soup: mushroom 30g, safflower 6g, cucumber 100g, ginger 5g, onion 5g, salt 5g and vegetable oil 20g. Production: 1. Thoroughly depilated mushrooms, washed and sliced; Wash safflower; Cleaning cucumber, removing seeds, and cutting into half-moon slices; Slice ginger and shred onion. 2. Heat a wok with high fire, add vegetable oil, add ginger and scallion until it is half ripe, add 500ml of clear water, bring to a boil, add mushrooms, cucumber slices, safflower and salt, and cook for15min. How to eat: once a day 1 time, with mushrooms and cucumbers every time. Efficacy: appetizing and invigorating spleen, nourishing qi and blood. Patients with chronic hepatitis, leukopenia and polydipsia often eat well. Nutritional mushroom soup materials: 2 drumsticks (or 6 drumsticks), all kinds of mushrooms you like (I usually buy flat mill, Flammulina velutipes and Slippery Mushrooms), one aniseed, short onion, two slices of ginger, and sparerib soup powder (no >>