Mushroom soup, also known as scallop mixed with mushroom soup, is simple to make, easy to learn and delicious.

material

White beech mushroom

1 box

Crab mushroom

1 box

Pleurotus eryngii

200 grams

Cooking wine

Half spoon

energy

A few pieces

salt

Appropriate quantity?

step

Soak three kinds of mushrooms in spoon salt and light salt water 10 minute;

Cleaning three kinds of mushrooms, cutting off roots, and cutting Pleurotus eryngii into small roots;

Hot pot, pour a little oil, saute ginger slices, pour washed and drained mushrooms, pour half a spoonful of cooking wine and stir-fry for a few minutes;

Pour the fried mushrooms into the casserole, add water (make sure there are no mushrooms, and estimate the amount of soup), cover the lid, wait for the water to boil, turn to low heat and continue cooking for half an hour, then add salt to taste. It tastes full.

skill

1, just put a little oil when frying mushrooms, not so much when frying. Fungi have a strong smell. Stir-fry in the pan first, it doesn't seem so heavy. In addition, because the soup is cooked with clear water, not broth such as chicken soup, I think the clear soup is a little vegetarian. When frying mushrooms, add a little oil to soak them, and there will be a little oil and water in the soup.

2, if it is the true love powder of mushrooms, like clear soup, you can save the step of frying, just throw the materials into the casserole! ?

3, with milk and tender tofu, the taste is also great. You can also try. If tender tofu is afraid of cooking, it can be added 10 minutes before cooking (tender tofu can be cut into pieces and put into a bowl, soaked in boiling water, then poured out, and scalded with boiling water to remove the beany smell).