Mushroom and Taro Soup(jun1 gu mao yu tang )

Mushroom and Taro Soup

Introduction:

"It's a soup dish. The soft and waxy flavor of small taro just sets off the unique flavor of mushroom. It's light and mellow. It's very suitable for summer. It's appetizing, relieving dryness, detoxifying and nourishing. Taro, also known as taro, taro, taro, taro, taro, the nutritional value of taro is very high, the starch content of tubers up to 70%, not only can be used as food, but also can be used as vegetables, is suitable for all ages tonic. Taro is also rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, vitamin B1, vitamin B2, saponins and other ingredients. According to traditional Chinese medicine, taro is sweet, pungent and smooth, and enters the intestine and stomach. It has the functions of tonifying stomach, widening intestines, relieving defecation and dispersing knots, tonifying liver and kidney, and replenishing marrow. It has a certain effect on adjuvant treatment of dry stool, goiter, scrofula, mastitis, insect bites, bee stings, intestinal worms, acute arthritis and other diseases. "

Production steps:

Step 1: prepare the material.

Step 2: soak Auricularia auricula, remove the root of Flammulina velutipes, break the root of Pleurotus ostreatus into strips, and break the coprinus comatus evenly. After washing, blanch in boiling water and sprinkle salt to kill bacteria.

Step 3: after blanching, remove the froth from the mushroom and drain the excess water.

Step 4: slice the mushroom after blanching (not too thin), peel the taro and cut into hob pieces.

Step 5: chopped scallion and ginger.

Step 6: heat the frying pan, pour in olive oil or other light vegetable oil, and saute the onion and ginger.

Step 7: stir fry the taro for 3 minutes.

Step 8: pour in mushroom and taro, stir fry well.

Step 9: add water without ingredients, stew until the taro is well done, add half a teaspoon sugar and salt properly.

Step 10: pour green beans into the pot before leaving, and sprinkle chopped green onion after leaving.

Step 11: also drop a few drops of sesame oil.

Materials required:

Taro: 150g

Black fungus: 100g

Mushroom: 100g

Coprinus comatus: 100g

Pleurotus ostreatus: 100g

Flammulina velutipes: 100g

Sweet green beans: 50g

Ginger: 5g

Scallion: 20g

Sugar: right amount

Salt: right amount

Olive oil: 15g

Water: moderate

Precautions: 1. When cleaning taro, you can wear disposable plastic gloves to prevent sensitive skin from allergic to hair. Once it happens, it can be gently scrubbed with ginger juice. 2. Wait until the taro is cooked before adding salt, otherwise it is not easy to soft glutinous. Taro itself contains high starch, so there is no need to add water starch, the soup is naturally thick and moist. 3. Don't put green beans in the pot early. They will be cooked soon. If they are too hot, they won't be green.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Jun1 Gu Mao Yu Tang