How to make Banu soup and how to make Banu mushroom soup

The legend of Banu Soup.

100-year-old Banu soup, a folk secret system, has gone through the vicissitudes of time and is almost lost; However, how can its long-lasting aroma be blocked by time and space? Qing Wei, a man surnamed Xin in Yunnan, in order to support his family, he entered Sichuan to pull fiber, and did not return for three years. His mother Si'er went west, and his wife looked for her husband and entered Sichuan; Before leaving, pick several kinds of wild mushrooms in Yunnan, the local chickens at home, inject into the spring water in the mountains, boil 7749 in the urn, and finally become a strange fragrant, delicious and wonderful soup.

Xin's body carried an earthen urn, hiked into Sichuan, "Shu Road is difficult, it is difficult to go to the blue sky", after hardships, several cold and heat, and finally failed to find a husband, vomiting blood and died. The slender men buried it by the riverbank and opened the earthen urn; Suddenly, the fresh fragrance permeated both sides of the Sichuan River, long and ethereal, like a heavenly sound. Looking at it, the soup is dark and brown and bright; Drink it, the entrance is refreshing, fresh and fragrant; After drinking, the spirit is light and refreshing, and the mouth is fragrant.

The slender men then called it "Banu soup".

Look at the above friend's text! The so-called [Banu soup] is actually a pickled soup stock! In fact, Banu soup is just a soup stewed by rare mushrooms in the mountains of Baguo Shudi!

The important material is the rare mushroom in the Shudi Mountains of Baguo! Rare mushrooms, the way to eat is nothing more than steaming, skewering, and stewing! Heat for a short time to maintain the delicious and original flavor of the mushrooms!

Hook it with chicken broth! Highlight its new beauty! Don't take a try!

I'm afraid the soup is easy to make! Rare mushrooms are hard to find! It's delicious!

The practice of Banu hot pot mushroom soup.

Ingredients: 250g pork, several shiitake mushrooms, 1 king oyster mushroom, several white jade mushrooms, 1 lion's mane mushroom, appropriate amount of cordyceps mushrooms, 1 handful of enoki mushrooms, 1 box of crab mushrooms, 1 green onion, 2 slices of ginger, 4 spoons of salt, 2 spoons of chicken essence, and several peppercorns.

Production steps: 1. Remove the roots and slice the shiitake mushrooms and white jade mushrooms, and slice the oyster mushrooms for later use.

2. Slice the pork into the pot with cold water, put in a few peppercorns, remove the pork after the water boils, wash it with warm water and set aside.

3. Put the blanched pork and various fungi in the casserole, pour in enough water, put in the green onion ginger slices, put 4 tablespoons of salt and 2 tablespoons of chicken essence, cover and boil over high heat and turn to low heat and boil for more than one and a half hours.

4. Pour the boiled mushroom soup into the shabu-shabu as the soup base, add various shabu-shabu, and bring it to a boil.

Extended Information: Pork, also known as pork meat, is meat obtained from domestic pigs and is the most popular meat in East and Southeast Asia. It is rich in protein, fat, carbohydrates, calcium, iron, phosphorus and other nutrients, and has the functions of replenishing deficiency and strengthening the body, nourishing yin and moisturizing dryness. There are generally two ways to eat pork, one is to eat fresh cooked food, and the other is to process and preserve pork before eating.

Processed pork products include ham, bacon, jerky, bacon and sausages.

The practice of slave hot pot mushroom soup.

Mushroom soup is the first choice for health Drinking a bowl of mushroom soup in the cold early spring or the cold and windy midwinter can not only warm the body but also maintain the appearance. Service is not Banu's specialty, hairy tripe and mushroom soup are. Let's learn to teach you some practices of Banu hot pot mushroom soup I hope it will be helpful to you How to make Banu hot pot soup 1 Ingredients: Soup base: 250g pork, several mushrooms, 1 king oyster mushroom, several white jade mushrooms, 1 lion's mane mushroom, appropriate amount of cordyceps mushrooms, 1 handful of enoki mushrooms, 1 box of crab mushrooms, other mushrooms, casual seasoning, 1 green onion, 2 slices of ginger, 4 spoons of salt, 2 spoons of chicken essence, several spoons of peppercorns, several peppercorns The practice of mushroom soup hot pot Slice mushrooms and white jade mushrooms Slice and slice pork slices in cold water Put a few peppercorns After the water boils, remove the pork and wash it with warm water for later use; Put the blanched pork and various mushrooms in the casserole, pour in enough water, put in the green onion and ginger slices, put 4 tablespoons of salt, 2 tablespoons of chicken essence, cover the high heat, turn to low heat and boil for more than an hour and a half; Pour the boiled mushroom soup into the shabu-shabu as the soup base Add a variety of shabu-shabu products After boiling, you can make the mushroom soup of the Banu hot pot and mushroom soup of the mushroom soup of the Banu hot pot and the mushroom soup of the mushroom soup!

Tip 1There is more meat in the soup base because I am too lazy to wait for the follow-up shabu If you only make mushroom soup, you can put a few slices of meat on it Step 2 is over The mushroom soup is ready If you don't want to eat hot pot Then you can start drinking soup after this step It is also excellent with rice; 2.All kinds of mushrooms depend on personal preference Shiitake mushrooms have a strong taste, and it is not recommended to put too much soup base.

Ingredients: Shaved pork thigh bones (2 stick bones), 20 grams of ginger, 10 grams of garlic, 2 green onions, and wolfberries.

Generally, where you buy bones, you can ask the store to help you sawn the bones into knots or chop them into knots, so that you don't have to bang bang at home.

First of all, the pork bones should be watered once: that is, boil a pot of boiling water first, put the bones in and cook for about 10 minutes, (seeing the bones indicates that the remaining meat is cooked, or there is no blood), and remove them. Rinse the bones with cold water to remove the blood from the bones, but be careful not to wash the marrow off the inside of the bones.

Re-boil a large pot of boiling water, and when the water is boiling, add the crushed ginger, garlic and green onion knots, cook for a few minutes, and then add the bones.

Once the bones are in place, bring to a boil over high heat, cover the pot (you can leave a small slit), then switch to medium-high heat and cook for 2-3 hours.

Note that if you want to boil white, you must keep the high temperature in the pot. Avoid always lifting the lid and letting the heat dissipate.

Don't worry about the water in the pot boiling dry and keep adding water, if you really want to add it, add another boiling water, don't add cold water directly. If you feel that the fire is too big, it is better to change it to medium heat and avoid adding water constantly.

When you're making soup, don't forget to do something else.

Do not add salt to the soup, and add salt to taste these when you drink the soup.

We usually don't add water halfway through the soup, and after boiling, the original large pot of water becomes half a pot of milky white soup. At this time, turn off the heat and clean up the oil slick from the noodle soup first.

This thick soup can be eaten directly, or add boiling water and boil for another 10 minutes to dilute it (it is best to do this when there are many people), or cool it and freeze it to use it later.

**The wolfberry pork bone soup in the soup is made by adding boiling water and wolfberries to the thick soup and boiling them together for 15 minutes. If you want to add other Chinese herbs to make a tonic soup, add them according to the time the herbs need to be boiled.