Mushroom soup in casserole(sha guo jun1 xian tang )

Mushroom soup in casserole

Introduction:

"In the hot summer, you don't have to eat anything because you don't have to eat a bowl of fresh soup."

Production steps:

Step 1: remove the tail of 500g Flammulina velutipes and set aside,

Step 2: take a big bowl, soak the Flammulina velutipes in water and wash it! To be used

Step 3: wash the tenderloin and cut it into thin slices. Use a little starch and salt to hold it well

Step 4: 100 g dried Auricularia auricula, 100 g day lily, soak in warm water and set aside

Step 5: slice the ham sausage

Step 6: put a few lettuce leaves at the audience's strong request and wash them

Step 7: put water in the casserole and boil the pepper, ginger slices for a while

Step 8: put the cleaned Flammulina velutipes in the small pot

Step 9: wait for the Flammulina velutipes in the pot to boil, then pour down the fungus and day lily and cook for 10 minutes

Step 10: if you don't cook much, put the sausages and meat slices down

Step 11: when the soup is boiling, you can season it. Just add salt and a little chicken essence. Don't put too much,

Step 12: finally put down the fresh lettuce leaves and cook them a little

Step 13: finally, sprinkle some scallions on the pot, and the delicious mushroom soup is ready. Try it quickly

Materials required:

Flammulina velutipes: 500g

Tenderloin: moderate

Ham sausage: 1

Dried agaric: 100g

Dried daylily: 100g

Fresh lettuce leaves: appropriate amount

Salt: right amount

Chicken essence: appropriate amount

Ginger: right amount

Zanthoxylum bungeanum: right amount

Scallion: right amount

Note: buy the Flammulina velutipes must be that water bubble, so that you can wash more clean, you can also get rid of the impurities on the Flammulina velutipes! Make Flammulina velutipes crispy

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Sha Guo Jun1 Xian Tang