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Introduction to the practice of bean seedling and lean mushroom soup
1. Material: 200g lean meat, 5 fresh mushrooms, bean sprouts 100g, one bag of thick soup, proper amount of shredded ginger, one egg and proper amount of raw flour.

2. Wash the bean sprouts and tear a small piece to drain.

3. Wash the soft-haired mushrooms and slice them for use.

4. Wash and slice the lean meat, and marinate the cut lean meat with salt, cooking wine and raw powder for 5 minutes.

5. After boiling a large bowl of water in the soup pot, add the concentrated soup bag to boil, first put the small mushrooms (because mushrooms are difficult to cook), then put the bean sprouts after the mushrooms are cooked, and the bean sprouts will be cooked as soon as they are hot.

6. Pour the mushroom and bean seedling soup into the soup bowl and put boiling water in the pot.

7. Use an egg white to foam, wrap the lean meat with egg white before boiling water, cook it in boiling water, drain the water and add the mushroom and bean seedling soup.