Ingredients: a little Agrocybe aegerita, a little Lentinus edodes, a little anchovies (all kinds of mushrooms you like can be used except mushrooms), scallops 10, chopped green onion 1.
Seasoning: salt and chicken essence.
Production method:
1. Wash scallops and soak for half an hour. Wash mushrooms for later use.
2. Boil half a pot of water, add scallops, cook for 15 minutes on medium heat, add various mushrooms, cook for another 5 minutes, add a little salt and chicken essence, sprinkle with chopped green onion, and take out.
Bajin Shuangzhi Sanjun Decoction
Ingredients: Pleurotus ostreatus, Pleurotus ostreatus and Boletus each100g. Ingredients: spinach juice 150g, ginger juice 5 g, a little onion, a little raw flour seasoning: Bajin super concentrated chicken juice 30g.
Production method:
1, rinse the three bacteria with clear water to remove the salty taste, take one centimeter above, and pour it into boiling water to soak it thoroughly for later use.
2. Put 1200g water in the pot to boil, add Bajin super concentrated chicken juice, spinach juice and ginger juice to taste, add three bacteria to boil, skim off the foam, add a little raw flour and pour in pepper oil. Features: rich in minerals and vitamins, smooth in taste, nutritious and healthy.
Wild mushroom soup
Ingredients: 60g of goose egg fungus, 60g of pearl fungus, 60g of Pleurotus ostreatus, 60g of Agaricus blazei, 60g of Tricholoma matsutake, 60g of Tian Li fungus, 60g of red dates, Lycium barbarum and ginger.
Practice: wash all the bacteria, dry them, put them in a pot, add water, boil them over high fire, add red dates, medlar and ginger, and add seasonings.
Note: all kinds of bacteria must be washed and cooked, but don't cook for too long.
This soup tastes fresh, mellow and soft, but it is a green and healthy food.
All kinds of fungi can be bought in big supermarkets, and some may be difficult to buy, so there is no way out. Cooking a few dishes is just as delicious.
Maoerduo mushroom soup
Ingredients: Sinomenium, Tricholoma matsutake, Dictyophora, minced meat.
Seasoning: June fresh soy sauce, salt and a little starch.
Exercise:
1. Chop some Saussurea involucrata and Tricholoma matsutake, mix well with minced meat, add some fresh soy sauce in June, and add starch to make balls.
2. Boil the water in the pot. First, put the green house in the pot for 5 minutes, then put the Tricholoma matsutake and Dictyophora in the pot for 3 minutes.
3. Put the meatballs in the pot, cook for 3 minutes, put the cooked cat ears in, cook together, add some salt, and the mushroom soup cat ears will be ready.
Many people think that eating must have fish, meat and vegetables, with comprehensive nutrition. In fact, the nutrition of fungi is very comprehensive. Eating 200 grams of fungi a day is enough for one day.
PS:
Introduce chickpeas again:
Chickpea has been cultivated in Xinjiang for more than 2500 years, and it is a leguminous plant with edible and medicinal value. Chickpea is rich in plant protein, crude fiber, linoleic acid, vitamins and other essential nutrients that can be easily digested and absorbed by human body. Among 10 amino acids, chickpea contains all 8 amino acids necessary for human body, which is more than twice that of oat. Oleic acid and linoleic acid account for nearly 80% of total fatty acids, and the calcium content per kilogram exceeds 1 100mg, ranking first among all beans.
How are cat ears made?
Ingredients: chickpea powder, flour and eggs.
Exercise:
1. Two thirds of chickpea flour is mixed with one third of flour. After the eggs are broken up, bean flour and flour are mixed with egg liquid to form dough.
2. Pull the dough the size of a penny coin by hand and knead it into the shape of a cat's ear (if you don't have time, pull it into a dough sheet)
3. Add water to the pot to boil, put it in the cat's ear, and take it out after cooking.
Steamed Christmas mushroom soup
Ingredients: 500g tripterygium wilfordii, 250g tomato, clear soup1500g, 5g refined salt, 25g cooking wine, 3g monosodium glutamate and 2g pepper noodles.
Making:
1. Wash the sediment of the three-tower bacteria with cold water first, remove the umbrella of the bacteria, then wash the sediment in the seam at the bottom of the cover, tear it into strips, peel off the bacteria, cut it into sections, and then cut it into thick strips. Blanch tomatoes with boiling water, remove them with cold water, spread the epidermis, change them into boat-shaped slices and slice them.
2. Boil the water to boil the bacteria, then take it out and soak it in 250g clear soup.
3. Boil the remaining clear soup, add salt, cooking wine, pepper noodles and monosodium glutamate, adjust the taste, put the bacteria and tomatoes into the soup and put them into the soup basin.
Key points of operation: it is best to use semi-open three-tower bacteria, and less open ones; The sediment of bacteria should be washed clean; Tomatoes should be red.
Features: This dish is made of three-tower bacteria and tomatoes. The soup is fresh and delicious, sour and attractive. It is the top grade in soup, suitable for wine and rice.
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