1, Dictyophora Dictyophora Dried Yaozhu Decoction

Ingredients: 50 grams of Dictyophora indusiata, 80 grams of Pleurotus eryngii, 25 grams of dried Yaozhu, 5-6 black fungus, 1 tablespoon of miso, and proper amount of water and salt.

Practice: After washing the dried Yaozhu, soak it in cold water for 10 minute, after soaking the auricularia auricula, remove the pedicle and tear small pieces and wash it for later use, soak Dictyophora dictyophora in warm salt water for 20 minutes, and cut Pleurotus eryngii into diced pieces for later use; Change the water 2-3 times in the process of soaking Dictyophora dictyophora.

At the same time, squeeze carefully, cut off the net of the tail and the head fan, and only keep the white mushroom body in the middle; Drain water in the pot, pour diced Pleurotus eryngii, Auricularia auricula and dried scallop into the pot and boil, add miso sauce, stir in the soup and boil, and turn down the heat until miso is completely dissolved in the soup; Pour the treated dictyophora into the soup.

After the fire is boiled, turn to low heat and cook for ten minutes, then turn off the fire and drink without adding extra salt.

2. Stewed melon and glutinous rice soup with dried yaozhu

Ingredients: 30g of dried Yaozhu, 600g of wax gourd, 50g of coix seed, and 3 slices of ginger.

Practice: Wash everything separately. Soak dried scallop and coix seed slightly; Cut the wax gourd into thick pieces with skin. Add hot water 1250 ml (about 5 bowls), cover and stew for about 2 hours.

3. Dried scallop and sponge gourd soup

Ingredients: 50 grams of dried Yaozhu, 500 grams of Luffa, and 3 slices of ginger.

Practice: soak dried scallops and tear them into filaments; The loofah is peeled and cut into water chestnut shapes. Add water 1250 ml (about 5 bowls) and ginger to the pot, and bring to a boil with strong fire. After that, dry the dried scallops and bring to a medium fire for about 10 minute, roll the loofah until it is just cooked, and add salt and sesame oil.

Stewed eggs with scallops

Materials?

dried scallop/adductor

Dried clam

Dried clove fish

Eggs 300cc

Water 460cc

Salt1/2 tsp

chopped green onions

sesame oil

Onion, ginger

Stewed eggs with scallops?

Rinse scallops, add dried clam and clove fish, add 460cc water and soak for 30 minutes.

Bring the steamer to a boil, add ginger and onion to the water soaked in scallops, and steam in the steamer for 35 minutes. Filter out 450cc of juice.

300cc egg liquid is broken up with chopsticks and mixed as much as possible.

Air-dry the steamed scallops to 75℃, then add them into the egg liquid, add salt, stir them evenly, sieve them into a bowl, cover them with plastic wrap, poke holes, steam them in a boiling steamer for 10 minute, open the plastic wrap when the surface is solidified, pour in dried clams, dried scallops and clove fish, and continue steaming for 5-7 minutes until they are completely solidified.

It's better to use a steamer with a transparent cover to see if it's cooked ~ You can also poke the center with chopsticks to see if there is any liquid flowing ~ It's better to steam it in a flat bowl ~

Pour sesame oil on the pan and sprinkle with chopped chives.

Tips

This weight is a big bowl, and we usually make this weight when entertaining 6~8 people. Everyone adjusts as appropriate.