Because fresh mushrooms are all composed of living hyphae, they have high water content and will carry out aerobic breathing. But after picking, the water of mushrooms evaporates quickly. At this time, the cap and folds of mushrooms begin to break, open umbrellas, lose water, shrink, brown and even rot, so they will start to soften.

Mushroom and yam ribs soup

working methods

Ingredients: yam 1 root, ribs 200g, mushrooms 30g, 4 red dates, proper amount of Lycium barbarum, salt, onion ginger and pepper, cooking wine 10g, white vinegar 5g, coriander 1 root.

step

1, ribs are washed repeatedly with clean water.

2, cold water pot, add onion ginger and cooking wine.

3. After the pot is boiled, remove the floating foam.

4. Rinse it with warm water after taking it out (if cold water is used, the ribs will shrink immediately and the taste will be very dull).

5. Add enough warm water and ribs to the casserole at one time.

6, cover the lid, boil the fire, simmer the soup, and the ribs are cooked in seven minutes.

7. Prepare yam, peel it, cut hob blocks, and soak it in clear water with white vinegar to prevent yam from oxidation and blackening.

8, the ribs are five ripe, and the yam is served.