With vegetables: simple and light.
Mushrooms and vegetables are one of the most common collocations. Common vegetables are Chinese cabbage, rape, spinach and so on. Green vegetables are rich in chlorophyll and vitamins, which can add a fresh color and nutrition to the soup. When cooking, first blanch the mushrooms to remove impurities, and then put them in a pot with vegetables to boil. Just add a little salt and pepper to taste, and you can taste a pot of refreshing and pleasant mushroom soup.
With meat: delicious.
The combination of mushrooms and meat can make the soup more delicious. Common meat raw materials include chicken, pork and beef. Protein and fat in meat can supplement umami substances in mushrooms and create a rich taste experience. When cooking, you can first stir-fry the meat until it changes color, then add mushrooms and stir-fry it to give a fragrance, and finally add water to boil it. According to personal preference, you can also add side dishes such as tofu and carrots to enhance the nutritional value of the soup.
Matching vermicelli: balanced nutrition
The combination of mushrooms and vermicelli can increase the satiety and nutritional balance of soup. Common fans are sweet potato fans and mung bean fans. The vermicelli is rich in carbohydrates and can provide sufficient energy. When cooking, soak the vermicelli in advance, cut it into sections, and then put it in a pot with mushrooms to cook. The vermicelli is full of the delicate flavor of mushrooms, and the taste is soft, waxy and smooth, which makes people memorable.
With seafood: fresh on top and fresh on the bottom.
The combination of mushrooms and seafood can be said to be fresh and fresh. Common seafood ingredients include shrimp, clams and scallops. The umami substances in seafood are perfectly combined with the umami taste of mushrooms, bringing irresistible taste enjoyment. When cooking, you can first blanch the seafood to remove the fishy smell, and then put it in a pot and cook it with mushrooms. In the process of boiling, shredded ginger and shredded onion can be added to improve the taste and make the soup more delicious.
With mushrooms: the fragrance of mushrooms is overflowing.
The combination of mushrooms and mushrooms can make the soup more delicious and nutritious. Common mushroom ingredients are shiitake mushrooms, auricularia auricula and Pleurotus ostreatus. Mushrooms are rich in polysaccharide and dietary fiber, which can enhance immunity and lower cholesterol. When cooking, a variety of mushrooms can be mixed and matched to make a pot of fragrant and nutritious mushroom soup.
Cooking skills:
When washing mushrooms, you can soak them in light salt water to remove impurities.
The blanching time of mushrooms should not be too long to avoid affecting the taste.
When cooking mushroom soup, you can add different seasonings according to your personal preference, such as salt, pepper and chicken essence.
Mushroom soup can be eaten with rice, noodles and other staple foods, or directly used as a drink.