Mushroom soup

Pleurotus eryngii belongs to Agaricus, Tricholomataceae and Tricholoma, and it is a rare edible fungus. The whole body is white and nutritious. Make soup, stir-fry lightly. The taste is very fresh, and the egg flower is added, which also increases the nutrition of the mushroom soup.

foodstuff

Main ingredient Pleurotus ostreatus 100g auxiliary ingredient sesame oil appropriate amount of salt appropriate amount of coriander appropriate amount of onion.

step

1. Pleurotus eryngii for later use

2. Remove pedicles and clean them.

3. put it in the casserole.

4. Add ginger and onion. Boil.

5. Cook on medium heat 10 minutes or so.

6. After boiling, pour in the egg liquid.

7. Finally, add coriander.

8. Pour in some sesame oil.

Tips

Don't put oil in the white mushroom soup. Add some sesame oil

Mixed mushroom soup

Raw materials:

50g of boletus, 50g of Pleurotus ostreatus, 50g of Pleurotus ostreatus, 50g of Coprinus comatus/kloc-0, 4g of salt, 5g of pepper 1 g, 5g of ginger slices and 50g of stock.

Method:

1, wash all the raw materials and boil water for later use.

2. Boil the broth in the pot, add ginger slices and the above-mentioned miscellaneous bacteria for 0/0 minute, add salt and pepper and cook until it tastes good.

Beef mixed mushroom soup

Materials:

Fresh beef tenderloin, raw mushrooms, anchovies, Agrocybe aegerita, onion ginger, wolfberry, carrots. . .

Practice:

Wash beef and all kinds of mushrooms. Then marinate with sugar and wine salt, raw flour, clear oil and onion ginger slices for 10 to 15 minutes.

Then cut off the roots of the washed mushrooms and cut the carrots.

Then put an appropriate amount of water into the pot to boil, put the mushrooms in and boil the soup.

Pour in the marinated beef and carrots, cover the pot and continue to boil.

When the soup boils, turn down the heat and continue to cook for 10 to 15 minutes. Don't cook for too long, so the beef won't taste tender.

OK。 . . You can drink it. .

Egg-milk mixed fungus soup

Materials:

Eggs, buttermilk, butter, flour, wine, three kinds of mushrooms.

Practice:

Stir-fry the flour with butter, and after the flour turns slightly yellow, add three flowers of light milk, or just milk.

When the milk is slightly dispersed, beat in the eggs and stir carefully.

Then add a little wine, salt and some cheese.

Add chopped and washed mushrooms (that is, all kinds of mushrooms, about three different kinds of mushrooms, preferably white).

Just burn it again (15 minutes or so? Depending on the selected mushroom ...).

Dried shrimp mixed fungus soup

Raw materials:

Dried prawn, Flammulina velutipes, Agrocybe aegerita, Pleurotus eryngii, a small roll of vermicelli, shredded white radish, onion ginger.

Practice:

Add an appropriate amount of cold water to the soup pot, and add dried shrimps and shredded or sliced ginger that have been washed with hot water.

When the water boils, turn it to medium heat, add the washed and blanched fungi and cook for 10 minutes.

Add shredded white radish and vermicelli and cook for about 5 minutes.

If you want to season, add olive oil, salt and oyster sauce.

Tomato mixed fungus soup

Materials:

One tomato. A plate of mixed bacteria. A third bag of pickled mustard tuber.

Practice:

1, tomato slices. . . Wash and slice the mixed bacteria. . .

2, mustard tuber under boiling water. . . Eat tomatoes and miscellaneous bacteria when rolling. . . .

3, chicken essence when the soup rolls. . . Salt. . . Vinegar (put it if you like sour food, and don't put it if you don't like it). . .

4. When the soup turns a little yellow/red, you can pull it out of the pot. . .

The benefits of mushroom soup

"Mountain delicacies" are synonymous with wild mushrooms. They contain a variety of amino acids, protein, vitamins and minerals. When the yang rises in spring and summer, they can regulate human functions and enhance immunity, and have extremely high edible and medicinal values. The cellulose content of wild fungi far exceeds that of ordinary vegetables, and contains a variety of amino acids. It is a strong alkaline crude fiber food. Europeans regard mushrooms as "plant meat", and Americans even regard mushrooms as "God's food".

It is understood that long-term consumption of wild bacteria containing alkaline minerals, such as Hericium erinaceus, Hericium erinaceus, Goose Egg Mushroom and Pearl Mushroom, can greatly reduce the substances harmful to the skin in the blood. Wild mushrooms are generally cooked, steamed, stewed, fried and fried. Stewed yellow croaker can be made from wild mushrooms and fresh pickles and yellow croaker. The soup is milky white, the fish is fat and tender, and it is delicious. Or fry crucian carp in oil, which is delicious and crispy. However, the most suitable method at present is to stew various soups with it.

In addition, mushrooms can also treat leukopenia, digestive tract disorders and other diseases; It has a certain auxiliary effect on promoting appetite and restoring brain function, and has become a healthy and healthy dish sought after by fashionable people recently.

According to the investigation and study, the fresh soup suspended from the mushroom contains a lot of trace elements such as selenium, zinc and iron, and the vitamins contained in the soup have the effect of supplementing water and moistening the skin, which can ensure that the skin is no longer dry. Beauty is the fashionable effect of mushroom soup, which is delicious, healthy and beautiful, and has become the reason why the mushroom soup is favored at present.