condiments

Flammulina velutipes and Pleurotus eryngii

Pleurotus eryngii tofu

condiments

Salt monosodium glutamate

pepper

Steps of Tofu Sanjun Decoction

1. Wash these three kinds of mushrooms first (I used Flammulina velutipes, Pleurotus ostreatus and Pleurotus eryngii. ) The rest is fine.

2. Put the pot on the fire, add the thick soup treasure, add three kinds of mushrooms after the water boils, and cook for 10 minute on medium and small fire.

3. Season with salt, monosodium glutamate and pepper.

4. Cut the tofu into 0.5 cm thick slices, add the tofu, and serve after boiling.

Dagu Sanjun Decoction

Two Pleurotus nebrodensis and three Coprinus comatus.

A handful of Agrocybe aegerita

condiments

Two small rape trees and a thick soup treasure.

Steps of Dagu Sanjun Decoction

1. Bring the pot to a boil, add a few drops of cooking oil when it boils, blanch the small rapeseed and take it out. Then go in

Three kinds of mushrooms, blanched soft. Remove and control dry water.

2. Add the right amount of water to the pot. I poured the water and put it in the thick soup treasure. Keep stirring until it melts. The soup turned white.

3. After the pot is boiled, add the cooked mushrooms, then turn off the fire and add the small rapeseed.