Here are three ways to make mushroom soup:
The first method.
Prepare ingredients: all kinds of mushrooms you like, such as ordinary mushrooms, shiitake mushrooms, Pleurotus eryngii, Flammulina velutipes and so on.
Secondly, prepare two eggs, several Chinese wolfberry, three Chinese jujubes and salt.
Start making: put a little oil in the hot pot, break up two eggs, pour them into the oil and fry until cooked. The heat should be a little stronger, that is to say, the eggs should be fried hard.
Start adding water, it must be hot water, and then simmer for about ten or eight minutes.
Seeing that the soup was yellow and bright, I fished out the eggs. Then add a proper amount of salt, pour in the prepared shredded mushrooms, stew for five to eight minutes, add medlar and jujube, and stew for a few minutes. Finally, sprinkle with chopped green onion for decoration.
The second method:
The ingredients are basically the same as the first one, except that the eggs are replaced with milk.
Start production: put a little oil in a hot pot, stir-fry chopped green onion slowly, then add water, bring it to a boil, add milk, add a little salt, stew for a few minutes, then put the mycelium on a low fire, stew for a while, stew for another three to five minutes, and sprinkle with chopped green onion to decorate the pot.
Milk vegetarian mushroom soup is perfect.
The third method:
The ingredients are basically the same. Use tomatoes instead of eggs.
Burn oil in the pot, and be sure to use a little oil. Add chopped green onion and stir-fry slowly to make it taste like onion. Pour in chopped tomatoes, stir-fry to get thick tomato juice, add water and stew for a few minutes, add a little salt, pour in mycelium, and continue to stew slowly. After a few minutes, add Lycium barbarum and jujube, without adding them. After three or five minutes, add chopped green onion to decorate the pan.