Seasoning: Salt 3g Monosodium Glutamate 2g Soy Sauce 10g Aromatic Oil 2g Each moderately
Measurement of Soya Mushroom Fungus Soup:
1. Mushroom washed, trimmed the root of the black stain in a bowl standby;
2. Fungus in clear water to soak for a while, soak the roots, cut into small pieces on a plate standby;
3. Cut into small pieces and put them on a plate;
3. Put the mushrooms and silver fungus in a pot with the right amount of water and boil over medium heat;
4. Pour in the bean curd and cook over low heat for another 10 minutes until the mushrooms are cooked and rotten;
5. Finally, add the right amount of salt, monosodium glutamate and soy sauce to mix well, and drizzle sesame oil over the top to be ready.
For more information on Douhua Mushroom Gingyi Soup, see Mint.com Food Library/shiwu/douhuamoguyinertang