Tremella fuciformis is a kind of edible fungus and medicinal fungus with high economic value in China. Because of its comprehensive nutrition and certain medicinal value, tremella has always had a prominent reputation with ginseng and velvet antler, and is called "a delicacy" and "a pearl among bacteria". At the same time, it is also a good food for the people. Tremella recipes have many health functions, and tremella mushroom soup is no exception. So how to make tremella mushroom soup?

Raw materials of tremella mushroom soup

Tremella and Tricholoma giganteum each 1 50g, minced chicken 1 00g, minced ham 25g, minced cucumber skin and water starch10g, cooking wine and onion ginger juice10ml, salt 4g, monosodium glutamate1g, and egg white.

Practice of Tremella Mushroom Soup

1. Remove the roots and tear the tremella into small flowers, put them in a water pot and take them out for a while; The stems of mushrooms have been removed. Put the minced chicken in a bowl, rub it into the mushroom, put it in a boiling water pot, and take it out after cooking.

2. Add clear soup, salt, monosodium glutamate and cooking wine to the wok, skim off the floating foam, add mushrooms and tremella, stew for a while, sprinkle with minced ham and cucumber skin, and put them in a soup bowl.

The characteristics of tremella mushroom soup are: the soup is clear and delicious, tremella is crisp and tender, mushrooms are soft and tender, and it protects and benefits the liver.