The choice of fungi is random, as long as we eat them often at home. This time, we used mushrooms, Pleurotus eryngii and Pleurotus ostreatus, Tricholoma matsutake, Coprinus comatus, Volvariella volvacea, Auricularia auricula and so on. To prepare some cuttlefish balls to enhance the layering of taste, we also need onions and garlic to enhance the taste.
Then talk about the treatment of these ingredients, cut the prepared fungi into pieces or strips, as long as the volume is not too large; Slice or cut cuttlefish balls; Chop the onion and garlic and set aside. Everything is based on making soup and making it delicious.
manufacturing method
Step 1: Pour the right amount of oil into the pot. When the oil is hot, stir-fry the onion and garlic until fragrant. Then put all the chopped mushrooms into stir-fry, stir-fry until they shrink and soften, and then put them into a plate for later use.
Step 2, start the wok again, first dig two spoonfuls of flour, then turn on a small fire and stir fry slowly with a spatula while heating. During frying, add a little cooking oil until the flour is slightly yellow.
After the flour is browned, slowly pour in warm water and keep stirring. Don't pour cold water or boiled water here. In that case, flour is particularly prone to caking. After mixing the flour, pour in enough water to mix well, and then boil it over high fire.
Step 3: Add pre-fried mushrooms, etc. And simmer for 15 minutes. As the cooking time gets longer and longer, the soup will become thicker and thicker.
Step 4, add cuttlefish balls and cook for two minutes on medium heat. In order to look good, I temporarily added some carrot slices and put them together with cuttlefish balls.
Finally, the soup is completely concentrated and seasoned with salt before cooking. Here, a pot of milky thick and very fresh mushroom soup is ready.