What is a vegetarian soup? Some friends probably don't eat meat for one reason or another, and they are real vegetarians. What should we do? In fact, whether it is white soup, modern chicken essence or chicken essence powder, the most important delicious ingredients are carbohydrates, especially phosphoric acid. The key nutrient element of meat food is protein, which is composed of various amino acids. In addition to meat food, there is another kind of food, which is rich in amino acids, and that is mushrooms. All kinds of mushrooms contain a lot of carbohydrates and ribonucleotides, which are all very fresh and fragrant natural flavor agents. It needs to be emphasized here that after mushrooms are dried in the air, the composition of ribonucleotides is doubled, which is also an important reason why dried mushrooms are more fragrant than fresh mushrooms. Therefore, it is best to cook vegetarian white soup and use your favorite dried mushrooms as much as possible.
Analysis of nutritional components of Hericium erinaceus, also known as Hericium erinaceus, is famous for its appearance design resembling Hericium erinaceus. There is a saying among the people that Hericium erinaceus is a local product and dried abalone with seafood. Hericium erinaceus contains a lot of carbohydrates, up to 16 kinds, and 8 kinds of carbohydrates are necessary for the body, and Hericium erinaceus has 7 kinds, which is recognized as a "vegetarian"! Hericium erinaceus contains a large number of vitamin B tablets, especially vitamin b2 1 (nicotinic acid), vitamin b22 (vitamin b2) and vitamin b23 (vitamin), especially rich and colorful, and the vitamin B ranks first among all kinds of fungi. In addition, Hericium erinaceus also contains a lot of nutrients such as calcium, phosphorus and iron.
White soup Hericium erinaceus home version of white soup boiled 1, this boiled "home version of white soup" selected two chicken with hip, about 370g, and also suitable for dried mushrooms 10, so the boiled white soup is a delicious taste.
2. Shave and peel the chicken and make it into diced chicken with the size of 1cm, which can fully boil the delicious taste of chicken. Clean the chicken diced into small pieces again, wring out the water, and put it into a larger basin. Pour a certain amount of cold water, soak for 2 hours, change the water in the middle fish tank for 2-3 times, and thoroughly soak the residual blood and fishy smell in the chicken breast to achieve the practical effect of removing fishy smell to the maximum extent.
3, dried mushrooms 10, clean, pour into the bowl. Pour half a bowl of boiling water, use a plate with the bottom edge down, and thoroughly soak the dried mushrooms in boiling water for at least 4 hours. Soak the dried mushrooms in water to make them round, natural, thick and moist.
4. Pick up the soaked diced chicken, drain the water and clean it up again. Be sure to put cold water in the pot, add 30 grams of rice wine, heat it up, continuously dial the white foam in the middle, boil the water, then soak it for 5 minutes, and put the diced chicken into the sand pot. This kind of white foam mainly comes from the residual blood in the chicken breast, especially fishy. It must be dialed in time. Once it sticks to the surface of the chicken breast, it is difficult to remove it. Pick up the soaked Pleurotus ostreatus and put it in a sand pot with diced chicken.
5. Pour 3,000 grams of hot mineral water into the sand pot. The tea soup soaked in Pleurotus ostreatus has a strong aroma. It must be deposited and poured together after careful consideration. First, open the lid of the watch. After braising, turn it to minimum fire, cover it and cook for 4-6 hours again. Cease hostilities, carefully remove diced chicken and Pleurotus ostreatus from the white soup with a colander, and pour them into the casserole again for the next residue adsorption process. 2 raw eggs, stir into a well-balanced and delicate whole egg liquid, boil the white soup again, pour in the whole egg liquid, and mix while pouring in. With the solidification of protein in the egg liquid, the residue in the white soup is sucked out. After boiling again, cook for 5 minutes, and the egg liquid condenses into a ball, and the truce is over. If you worry about the white soup again, you will get a crystal clear white soup.
The production process of Hericium erinaceus in white soup 1, using 5- 10 dried Hericium erinaceus, cleaning it, putting it in a relatively large basin, pouring appropriate warm water and soaking for more than 6 hours. Hericium erinaceus can be soaked the night before and put in the refrigerator for cold storage, especially in summer. Be sure to soak the Hericium erinaceus in a bubble, and take it as a benchmark that the fungus inside the Hericium erinaceus is honeycomb-shaped and has no milky white hard heart.
2, Hericium erinaceus has a certain bitter taste, and the Hericium erinaceus soaked in a little bit is cleaned several times, and it must be dried before the next cleaning. Cut off the pedicle of the washed Hericium erinaceus, put it in a sand pot, and pour it into the white soup. After braising in soy sauce, turn it to slow fire, add 5 grams of salt, and cook for 30 minutes again to soak Hericium erinaceus in sweet taste.
3. Lycium barbarum10g, wash the surface layer with warm water, soak it in clear water for 5min, pour it into a sand pot, and cook it with Hericium erinaceus for 5min, then call a truce.
4. Put the boiled white soup Hericium erinaceus into the soup pot and enjoy it while serving hot food. This white soup Hericium erinaceus is suitable for "one meal" when customers come from home, and one for others to maintain the detailed appearance of Hericium erinaceus. Hericium erinaceus has a simple appearance and tastes a white soup, which is delicious and elegant, fragrant and pleasant, refreshing, authentic in taste and long in aftertaste.