Cordyceps flower dragon bone soup(chong cao hua long gu tang )

Cordyceps flower dragon bone soup

Introduction:

"A few days ago, we had a drugstore reopened. A lot of drugs were very cheap. My mother said that many people were queuing up to buy things every day. Our family also bought a lot of them, including a hydatid flower. It's the first time that my family bought this stuff. Today, it's used to cook dragon bone soup. Let alone, the soup is delicious. "

Production steps:

Step 1: material drawing

Step 2: after cleaning the keel, put it into the boiling water pot to fly water

Step 3: remove and wash with water

Step 4: wash Cordyceps flower, soak in water 10 minutes in advance, wash carrots, peel and cut into hob pieces, slice ginger

Step 5: take out the inner liner of the non fire reboiler and put it on the induction cooker. Put the boiled keel together with the water of angelica, astragalus, ginger slices, Cordyceps flower and pickled Cordyceps flower. Add enough water

Step 6: add a little cooking wine to boil

Step 7: after boiling, skim the froth and add carrot and wolfberry

Step 8: after boiling again, put the inner tank into the shell of the non fire reboiler, cover it and simmer

The ninth step: before you eat, you can transfer a little salt.

Materials required:

Keel: appropriate amount

Carrot: right amount

Cordyceps flower: appropriate amount

Ginger slices: right amount

Angelica: right amount

Astragalus: appropriate amount

Wolfberry: moderate

Salt: right amount

Cooking wine: moderate

Note: 1. Don't pour out the water from the flower. If it is stewed in a casserole, carrots and medlar can be put back. The salt should be put in when it is ripe.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Chong Cao Hua Long Gu Tang