Noodle soup with mushrooms and spareribs(xiang gu pai gu shan zhen tang mian )

Noodle soup with mushrooms and spareribs

Introduction:

The cooking methods of "green mustard and blue mountain soup": stir fry mushrooms, Flammulina velutipes and Coprinus comatus, add pork broth and plenty of water, boil the mushroom taste in medium heat, then add mustard and cauliflower leaf stem for seasoning, and then put it out of the pot for standby; 2. Cook "mushroom, fungus and scallion roast Steak": stir onion and ginger into the pot After stir frying with black fungus, mushroom and water bamboo, add fine salt, cooking wine, water, pour in soy sauce for coloring, and use medium heat to dissolve the fresh flavor of mushroom. Then, soak the pork chops in Mushroom Soup for a while, sprinkle with garlic flower and red pepper for seasoning, and set them on a plate for standby Cooking: add enough water to boil the soup pot, add longxumian, and then cool the water for standby; 4. Composition of "Xianggu sparerib Shanzhen soup noodles": put "green mustard mushroom soup" into the noodle bowl, add appropriate amount of longxumian, and then pour "Xianggu, Auricularia auricula and scallion grilled steak" and juice, then it will become a refreshing and delicious "Shanzhenhaiwei" -- "Xianggu sparerib Shanzhen" Characteristics: 1. It can be used as star grade sick rice and breakfast and supper; 2. The soup is light, the big row is light red, the color is bright, the smell is delicious, the taste is fresh and tender, and the nutrition is extremely rich. 3. Garlic leaves remove more meat smell, make the soup more delicious, and conducive to intestinal sterilization... Now upload the food configuration diagram of "mushroom spareribs Shanzhen soup noodles" to share with your parents. May the delicious food always accompany you, and everyone will have a happy and healthy life

Production steps:

Materials required:

Fresh mushrooms: 9

Mushroom: 9

Coprinus comatus: 80g

Flammulina velutipes: 80g

Auricularia auricula: 20g

Longxumian: right amount

Kale leaf: 120g

Zizania latifolia: 60g

Red pepper: half

Garlic: half

Pork chop: 3 pieces

Pork clear soup: 600ml

Scallion: 20

Ginger: 2 tablets

Starch: right amount

Salt: right amount

White granulated sugar: right amount

Old style: 15ml

Raw soy sauce: 15ml

Cooking wine: 15ml

MSG: right amount

Olive oil: right amount

matters needing attention:

Production difficulty: unknown

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Xiang Gu Pai Gu Shan Zhen Tang Mian