Potato soup with ginger(jiang cai tu dou geng )

Potato soup with ginger

Introduction:

"The fresh flavor of the first course of ginger tea seems to be no different from that of the mixed ginger which is often eaten at home in summer. Thin as cicada wings, salty and fresh taste, suitable for food. It's just that potatoes are good. Make a light potato soup with ginger and rice. It's light and refreshing. "

Production steps:

Step 1: prepare materials

Step 2: peel potatoes and roll them into mud with particles

Step 3: Chop black fungus and set aside

Step 4: add water to the pan, bring to a boil, and pour in mashed potatoes

Step 5: add the broken agaric and grind the large potatoes while stirring

Step 6: gradually thicken the soup, add a little salt to taste

Step 7: thick soup, add appropriate amount of scallion, stir well

Step 8: take out the pot, load the plate, put in the ginger and the remaining scallion

Materials required:

First course of ginger: several slices

Auricularia polytricha: 2

Cooked potatoes: 150g

Scallion: right amount

Salt: a little

Note: mashed potatoes with small particles taste more rich. There is no ginger. The first course can be replaced by ordinary ginger slices. Auricularia can also be replaced with other vegetables

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Jiang Cai Tu Dou Geng