Coriander, beef and mushroom soup(xiang cai niu rou mo gu geng )

Coriander, beef and mushroom soup

Introduction:

"Almost every time I buy mushrooms, I can't use them in time. When I have time to use them, they are no longer fresh. Fortunately, when you buy mushrooms in the supermarket here, they are packed in paper bags. Unlike plastic bags, water droplets are easy to appear in the bags, causing the mushrooms to deteriorate quickly. The coriander planted in the yard this year grows better than any other year. Maybe the seeds sown in the past are too dense, and they all grow thin and not strong. This time, I decided to pick some coriander to cook the mushroom soup, and then mix it with beef. I think it's delicious. "

Production steps:

Materials required:

Beef: moderate

Mushroom: moderate amount

Coriander: moderate

Eggs: right amount

Shredded ginger: right amount

Raw powder: appropriate amount

Sesame oil: right amount

Pepper: right amount

Salt: right amount

Chicken essence: appropriate amount

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xiang Cai Niu Rou Mo Gu Geng