Clean the cold bacteria first, which is a tricky job. There are not many sediment impurities in the cold bacteria, and it will greatly affect the impression and taste if it is not cleaned. First, cut off the muddy part of the stem of the fungus, then soak it in clear water for a few minutes, and then start to stir the soaked cold fungus clockwise with your hands, at a faster medium speed, take it out after stirring for a few minutes, change the water, and continue to stir repeatedly. Until there is no sediment in the exchanged water, it is basically cleaned.

After cleaning, the cold bacteria can be poured into pressure cookers, water-proof stews and other cooking utensils that are used to make soup. Next, cut a handful of ginger!

Why do you need shredded ginger? It is said that the temperament of cold bacteria is also relatively cold, so ginger, a pungent seasoning, is needed to match it.

Cut shredded ginger and put it directly into the cold mushroom pot, and simmer! Stew for more than an hour, and it's basically OK.

After stewing, directly out of the pot, do not need any seasoning such as oil and salt, just drink this faint but with a pine fragrant and delicious cold mushroom soup!

Super! Fresh! Beautiful!

The taste of the cold mushroom soup is relatively light, and there is a little bitter flavor in the umami taste, but it is not really bitter, but it seems to exist like a sigh that can be aftertaste. Stewed cold mushroom soup will feel a little oily. The taste of the cold fungus itself is a bit crisp, and it is not bad to chew it slowly. The shredded ginger in the mushroom soup can also be eaten, and those who don't like ginger can also abandon it without having to eat it reluctantly.