Pleurotus eryngii and vermicelli soup(xing bao gu fen si tang )

Pleurotus eryngii and vermicelli soup

Introduction:

"[Xingbaogu vermicelli soup] my daughter loves fans recently. She has been out for more than a week and needs to adjust the festival after she comes back. Let's sort out the dishes we took before one by one. Recently, the soup at home is constantly changing and matching. "

Production steps:

Step 1: material diagram, ignore the egg, originally was ready to put, the result forgot.

Step 2: shred Pleurotus eryngii.

Step 3: Boil the water in the pan, cross the top of the tomato, let it go, scald it and peel it.

Step 4: blanch the apricot abalone mushroom shreds.

Step 5: cut the tomato into pieces.

Step 6: soak the fans in cold water in advance,

Step 7: add salt and pepper to taste, pour starch water and sesame oil before leaving the pot.

Step 8: put chopped green onion on the table.

Materials required:

Pleurotus eryngii: one

Fans: one

Tomatoes: two

Shallot: one

Starch: 10g

Salt: 2G

Cooking oil: 5g

Sesame oil: 3 G

Note: 1, mushrooms, light blanching after the taste will be fragrant and fresh. 2. Grasp the degree of cooked vermicelli, do not cook too bad.

Production difficulty: simple

Process: boiling

Ten minutes: Making

Taste: light

Chinese PinYin : Xing Bao Gu Fen Si Tang