Mushroom soup(bai yu kou mo nong tang )

Mushroom soup

Introduction:

"This dish is characterized by smooth and refreshing mushrooms and strong aftertaste of the soup."

Production steps:

Step 1: cut off the root of white jade mushroom

Step 2: wash the mushroom and blanch the ginkgo fruit

Step 3: blanch more hygienic, afraid of drug residues

Step 4: cut tofu into small pieces, about 2 cm

Step 5: stir up onion and ginger in the pot

Step 6: add white mushroom and mushroom, stir fry for 1 minute, then add thick soup and abalone juice. Just put in water

Step 7: Boil the water over high heat for 2 minutes. It's very cooked. Out of the pot into the plate, put in ginkgo fruit and onion

Step 8: delicious is so simple, please taste the salt before putting it

Materials required:

Mushroom: 12

White jade mushroom: 1

Ginkgo biloba: 10

Abalone juice: 5ml

Thick soup and pork bone soup: 1

Water: 600ml

South tofu: 1

Salt: right amount

Note: ginkgo fruit when the last Sheng pan, do not put soup cooked

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Bai Yu Kou Mo Nong Tang