material
Three-tower fungus, Hericium erinaceus, Agrocybe aegerita, shredded black fungus, tremella, Poria, soybeans, black ganoderma lucidum tablets, candied dates and ribs are about 500g.
method of work
1, wash the soup and soak it in clear water for 30-60 minutes.
2. Choose about 500 grams of fresh ribs, wash them, put them in a pot, add clear water to cover the ribs, cook them with high fire for about 5 minutes after the water boils, and turn off the fire to pick up the ribs.
3. Put the soaked soup and ribs into the soup pot and simmer for 30 minutes.
4, then switch to a small fire pot 1-2 hours later, add salt to taste according to everyone's preferences, and you can enjoy beauty beauty's three-tower mushroom soup!
Practice 2,
material
Tripterygium wilfordii, Flammulina velutipes100g, Pleurotus ostreatus 50g, an egg, a piece of soup rich in Jiale mushroom soup and three bowls of water (about 750ml).
method of work
1. get all the raw materials ready
2. Soak Flammulina velutipes in salt water for 5 minutes, then take it out and rinse it off.
3. Wash and tear Pleurotus ostreatus into small pieces
Step 4 break the eggs for later use
5. Put three bowls of water in the pot.
6. After boiling, add Jiale Fresh Mushroom Soup Bao.
7. Boil slightly and add Flammulina velutipes and Pleurotus ostreatus.
8. Cook on low heat for 5 minutes.
9. Add egg liquid and stir into egg flowers.
10. Sprinkle some chopped celery leaves.
Practice 3,
material
Ingredients: Tripterygium wilfordii, 500 coccygeal bones, 80 grams of dried red fungus, and 8 dried scallops.
Seasoning: 5g of salt, a chunk of ginger, 0/0g of high-alcohol rice wine/kloc-0, 5g of light soy sauce, 5g of white pepper, and several shallots.
method of work
1, prepare the ingredients, wash the dried scallops, put them in a bowl and soak them in high-alcohol rice wine.
2. Cut the tail cage bone into large pieces, add ginger, soy sauce and white pepper to marinate 15 minutes.
3. Take a casserole, put the tail cage bone in the pot, pour in proper water, fire and boil water, boil for 3 minutes, skim off the blood foam, add the shallots, pour in the scallops, and then simmer for 30 minutes.
4. After 30 minutes, wash the surface fine sand and dust with flowing water, put it in a bowl, pour it into the soup, add appropriate amount of salt to taste, and continue to stew for 40 minutes with low fire until the soup turns red and the aroma of the red fungus diffuses.
Practice 4,
material
Three-tower bacteria, 200 grams of goose egg bacteria, 0/50 grams of sea cucumber/kloc-,and a little Artemisia japonica. Seasoning salt 1 tsp, 2 cups of chicken soup, cooking wine 1 tsp, soy sauce1/3 tsp, and a little pepper oil.
method of work
1, wash the goose egg fungus and cut the sea cucumber into strips for later use.
2. Add chicken soup to the pot and bring to a boil. Add goose egg fungus, sea cucumber, soy sauce, cooking wine and refined salt, simmer for 10 minute, then add Artemisia argyi and sprinkle with pepper oil.
Material replacement
Pigeon eggs are used as raw materials to replace goose egg bacteria, which is called sea cucumber pigeon egg soup.
Taste change
Remove soy sauce and pepper oil from seasoning, and add red oil, monosodium glutamate and chicken powder.