Mushroom soup practice:
Ingredients: pork chop, hypsizygus marmoreus, crab mushroom, boletus, Tricholoma matsutake, salt, onion, 2 slices of ginger, cooking wine and sugar.
Exercise:
1. Add ginger slices, scallion and cooking wine to the ribs, rinse them and put them in a saucepan.
2. Boletus and Agaricus blazei are soaked in warm water and white sugar, washed and put into a stew pot.
3. Crab-flavored mushrooms and seafood mushrooms are pedicled and stewed after flying.
4. Slice ginger and onion in a saucepan, add clean water or warm water, cover the lid, cook for 20 minutes, then simmer for 2-3 hours, and season with salt.
The practice of mushroom pot:
Ingredients: 20g of dried tremella, Pleurotus eryngii150g, Agrocybe aegerita100g, Lentinus edodes100g, Volvariella volvacea100g, Lentinus edodes100g. Chinese cabbage 300g, beef tendon balls, pork balls, cuttlefish balls, shrimp balls, crab sticks, 2 onions, 2 slices of ginger, 2 teaspoons of peanut oil, salt 1 teaspoon, chicken essence 1/2 teaspoons, and a little pepper.
Exercise:
1, soak the tremella in advance and clean it; The meatballs are first taken out and thawed; Clean all the materials, slice Pleurotus eryngii, cut Agrocybe aegerita into sections, cut straw mushrooms into two sides, remove the pedicels of winter mushrooms and cut the heads of Flammulina velutipes; Wash Chinese cabbage and cut into large pieces; Cut onion into sections;
2. Boil the water in the pot, add a little salt, pour all mushrooms (except Flammulina velutipes) into the fire, and drain them.
3. Add a proper amount of water and ginger slices to the pot, add peanut oil, Chinese cabbage, tremella and meatballs after boiling, add crab sticks, all mushrooms and onions when the vegetables are cooked quickly and the meatballs are big, add salt and chicken essence after the whole pot is cooked, and sprinkle with a little pepper to eat.