food
Pleurotus ostreatus100g
Pleurotus eryngii 1
Two mushrooms
Tricholoma 3
3 brown mushrooms
Agrocybe aegerita 50 g
50 grams of seafood mushrooms
Flammulina velutipes 50 grams
50 grams of Cordyceps sinensis.
2 slices of ginger
Lycium barbarum 1 spoon
Tea seed oil 1 teaspoon
Half a spoonful of salt
Warm water 1600 ml
Methods/steps
1
Wash all the materials for later use.
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2
Then cut the mushrooms into pieces or tear them by hand, and get ready. Slice the ginger.
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three
Pour 1 tbsp tea seed oil into the pot, add ginger slices and stir-fry a few times.
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four
Add mushrooms in turn, stir-fry each one until soft, and then put down another one. Stir-fry all the mushrooms together, adding a little salt to promote the mushroom to make soup, and the taste is more delicious and rich.
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five
Add the prepared warm water to the pot, add appropriate amount of salt and season. If you drink it directly, it should not be too salty. If you make the bottom of the pot, it can be a little salty.
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six
Cover and stew for 40-50 minutes.
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seven
After cooking, sprinkle with medlar, cover and simmer for a while.
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eight
Boiled mushroom soup is delicious. Do it quickly.
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Matters needing attention
1, I use tea seed oil, because it doesn't have a strong flavor, and it won't conflict with mushrooms.
This soup can be drunk directly or used as the bottom of hot pot. It can be filtered and stored as soup. It can be frozen in an ice box or directly used for cooking.
3. In the process of slow cooking, some water will evaporate. If you want to get more soup as the bottom material of hot pot, put more mushrooms and water at the beginning, otherwise it may not be enough in the end.
4. If dried mushrooms are used, it is recommended to soak them after cleaning, and keep the soaked water for cooking soup, which will have a stronger taste.