Many people love food, because food can solve the problem of hunger, satisfy our taste buds and give us happiness, but we also know that cooking food requires a lot of patience. The following is a complete book about the practice of mushroom and radish soup.
The practice of mushroom and radish soup 1 the practice of radish and mushroom soup necessary for autumn dryness
Food preparation
Bring the casserole to a boil and stew the shrimps and radishes for half an hour.
As soon as the chopsticks were inserted, the radish was soft and rotten, which proved that it was in place.
Add fresh mushrooms and stew for another 20 minutes.
Add some salt and white pepper, and soy sauce will do ~ you can also decorate it with chopped green onion ~ I forgot to shoot it.
The practice of mushroom radish soup 2 the practice of chicken leg corn carrot mushroom soup
Prepare vegetables
Cook chicken legs with wine and soak them in water to remove foam.
Add red dates and medlar, and put them in a rice cooker for 2 hours (coconut oil can be added, which will have the smell of chicken coconut).
The coconut in the pan is full of fragrance!
skill
You can add some coconut oil, which is very milky.
The practice of mushroom radish soup 3 the practice of radish fresh mushroom soup
Peel the white radish and cut it into strips (the size of the strips depends on personal preference); Wash pork and cut into pieces (the size of the meat can be); Soak the dried shrimps in warm/cold water once (the soaked water need not be poured out); Cut a little ginger and prepare a few garlic grains, the number is random; Preserved eggs are peeled and cut into pieces.
(I forgot to take pictures one by one) Marinate the pork with salt and cooking wine/rice wine for about ten minutes; Put cold oil in the hot pot, fry an egg, fry it first and put it aside; Don't wash the pot, put the garlic in it and stir-fry it, add the cured pork and stir-fry it for a while, then add the radish strips and stir-fry it together (the time is about one or two minutes, depending on the "firepower" of your stove/induction cooker).
(I forgot to take the step chart) Stir-fry the pork and radish strips for a while, then add hot water/cold water, then pour in dried shrimps, dried mushrooms, ginger slices, preserved eggs and fried eggs, and turn on the fire, adding a little salt in the meantime (you can take a clean spoon according to the added water, or add a little salt to the kitchen if it doesn't work).
Cook for about fifteen minutes (the time really depends on your own control), then turn off the fire and let it out (the picture is not good, but it tastes good)
skill
The amount of ingredients depends entirely on how much you plan to cook. There is no fixed amount. Just a few slices of ginger and garlic. I'm really happy. If you want to cook more, you can put two radishes (and the ingredients are the same size, right? You feel more or less flexible).
(2) More salt and less salt. Seasoning is done according to your own taste. If you don't like to put wine in the bacon, you can change it into ginger juice (cut a little ginger paste, add water, then filter to remove residue and adjust the juice into the meat). You don't have to put mushrooms in it. In addition, you want to change it to other seasonings yourself, or put some sugar/seafood soy sauce/fish sauce and so on if you like.
3 there are ingredients that you don't like, such as preserved eggs. If you don't like them, don't let them go. If you don't like shrimp, you can change it to scallops. Cooking is an interesting thing, even the same amount of ingredients may not necessarily present the same taste, which is different from the origin and seasoning brand of ingredients used at home.