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Method for cooking soup with three-tower bacteria
Three-tower mushroom soup method one

material

About 500g of auricularia auricula, Hericium erinaceus, Agrocybe aegerita, shredded auricularia auricula, tremella, Poria, soybeans, black ganoderma lucidum slices, candied dates and ribs.

working methods

1. Wash the soup and soak it in clear water for 30-60 minutes.

2. Choose about 500 grams of fresh ribs, wash them, put them in the pot, add clean water to the ribs, boil them with strong fire for about 5 minutes, and turn off the fire to pick up the ribs.

3. Put the soaked soup and ribs into the soup pot and simmer for 30 minutes.

4. Change to a small hot pot 1-2 hours later, you can enjoy the three-tower mushroom soup with salt according to your own preferences!

Practice 2,

material

Tripterygium wilfordii, Flammulina velutipes 100g, Pleurotus ostreatus 50g, one egg, one soup with Le Jia mushroom soup flavor and three bowls of water (about 750ml).

working methods

1. Prepare all raw materials.

2. Soak Flammulina velutipes in salt water for 5 minutes, then take it out and rinse it.

3. Wash Pleurotus ostreatus and tear it into small pieces.

Break eggs, set aside.

5. Put three bowls of water in the pot.

6. After boiling, add fresh mushroom soup.

7. Cook slightly and add Flammulina velutipes and Pleurotus ostreatus.

8. Cook on low heat for 5 minutes.

9. Add the egg liquid and stir it into egg flowers.

10. Sprinkle chopped celery leaves.

Exercise 3,

material

Materials: Tripterygium wilfordii, 500 coccyx, 80g dried auricularia and 8 scallops.

Seasoning: 5g of salt, a large piece of ginger, high-alcohol 10g, 5g of light soy sauce, 5g of white pepper, and a few shallots.

working methods

1. Prepare the ingredients, wash the scallops, put them in a bowl and soak them in high-alcohol rice wine.

2. Cut the tail cage bone into large pieces, add ginger, soy sauce and white pepper to marinate 15 minutes.

3. Take a casserole, put the tail cage bone into the pot, pour in proper amount of water, boil over high fire for 3 minutes, skim off the blood foam, add shallots, pour in scallops, and simmer for 30 minutes.

4.30 minutes later, wash the fine sand and dust on the surface with running water, put it into a bowl, pour it into the soup, add appropriate amount of salt to taste, and continue to stew for 40 minutes on low heat until the soup turns red and the red ear is full of aroma.

Practice 4,

material

Three-tower bacteria, 200 grams of goose egg bacteria, 0/50 grams of sea cucumber/kloc-,and a little of mugwort leaves. Seasoning salt 1 tsp, 2 cups of chicken soup, cooking wine 1 tsp, soy sauce1/tsp, and a little pepper oil.

working methods

1. Wash the goose egg fungus and cut the sea cucumber into strips for later use.

2. Add the chicken soup to the pot and bring it to a boil. Add goose egg fungus, sea cucumber, soy sauce, cooking wine and refined salt, simmer for 10 minute, then add mugwort leaves and sprinkle with pepper oil.

Material replacement

Pigeon eggs is used as raw material instead of goose egg fungus, which is called sea cucumber pigeon eggs soup.

Taste change

Remove soy sauce and pepper oil, and add red oil, monosodium glutamate and chicken powder.