How do you make green vegetable mushroom soup? Preparation of dried mushroom soup

Green vegetable mushroom egg soup is a fast and nutritious mushroom soup, the ingredients are convenient, the method is simple, the taste is delicious and refreshing, it is a health soup suitable for all ages. Dry and easy to peel in spring, eat more vegetables to supplement vitamins and minerals can have a good hydration effect, crab mushroom is rich in nutrition, the meat is fat and crisp and tender, because the taste is delicious like crab and named, crab mushroom flavor is fresher than oyster mushroom, the quality is tougher than shiitake mushroom, the taste is excellent, it also has a unique crab fragrance, has a good spleen appetizing effect, for people with poor appetite, it is also a rare appetizer, especially when the weather is cold, a bowl of hot soup under the stomach, warm the heart and warm the stomach is really comfortable.

【Egg soup with green vegetables and mushrooms】

[Ingredients]: 130 grams of crab mushrooms, 150 grams of spinach, 3 eggs, a little chopped green onion, a little shredded ginger, 1 tablespoon of light soy sauce, 1 tablespoon of soy sauce, a little salt, a little vegetable oil, 1 tablespoon of pepper

How to make it]:

1. Prepare the ingredients used, remove the roots of the spinach and clean it, remove the bottom of the crab mushroom, clean and pinch the water, and cut the green onion and ginger into shreds for later use.

2. Pour vegetable oil into a wok, add chopped green onion and shredded ginger, and stir-fry until fragrant.

3. Pour in an appropriate amount of water and bring to a boil. Clean water can be cold or hot, so use hot water if you want to save time.

4. When boiling water, knock the eggs into a bowl and add a little salt to beat them for later use.

5. After the water in the pot boils, add the crab mushrooms and bring them to a boil again.

6. Add the spinach and bring to a boil.

7. Turn down the heat on the gas stove, pour in the egg mixture, and gently push it away with a spoon to prevent the bottom from sticking.

8. Add 1 tablespoon of light soy sauce, 1 tablespoon of soy sauce, a little pepper, stir well and turn off the heat.

9. Taste salty, if it is light, add some salt.

10. Put it in a soup bowl and the delicious green vegetable and mushroom soup is ready.

Tips: 1. The greens in this mushroom soup can also be used with rape and milk cabbage, which are also delicious, and crab-flavored mushrooms can also be replaced with white jade mushrooms or oyster mushrooms, which are all delicious.

2. If you have enough time to cook the soup, use cold water, use hot water to save time, and bone broth is used to cook it to taste more delicious.

Prepare fresh vegetables and soak them in water for later use, prepare some fresh mushrooms, heat oil, add green onions, ginger and garlic and stir-fry until fragrant, add greens and mushrooms and stir-fry, pour in water, add seasonings and stew.

First blanch the mushrooms, then put the mushrooms and vegetables into the pot, add an appropriate amount of water, salt, green onion and ginger, garlic, lard to the pot, and cook for a while.

Soak the mushrooms and fungus in salted water first, heat the pot and add lard, put in the green onion and ginger to stir-fry, then stir-fry the mushroom fungus, add water to boil, then put in the greens, add salt to taste, pour in sesame oil and remove from the pot.

1. Wash and slice the mushrooms.

2. Beat the eggs and add a little salt.

3. Heat a small amount of oil in a pan, add mushroom slices and stir-fry for 30 seconds, then add cold water.

4. After the water is boiled, put in the eggs, and after it is boiled again, add salt to taste, note: no need to add monosodium glutamate, it is already very fresh. Try it :)

Creamy tomato bacon mushroom soup.

Ingredients: tomatoes (3 pieces), bacon, fresh mushrooms.

Excipients: flour, milk, seaweed.

Seasoning: pepper, salt, chicken bouillon, butter.

Method: 1. Fry the bacon in oil, chop it, blanch the tomatoes with boiling water, puree them with a grinder after peeling, and cut the fresh mushrooms into slices;

2. Put the wok on the heat, add butter and a little flour and stir-fry, add fresh mushrooms, milk and tomato sauce, and add water to make it appropriately thin.

Consistency, add pepper, chicken essence and salt to adjust the taste concentration;

3. Pour the prepared soup into a plate, cut the seaweed into thin strips, and sprinkle it on the soup with all the dishes.

Pork ribs and mushroom soup.

Ingredients: 500 grams of pork ribs, 100 grams of fresh mushroom soup, 100 grams of tomatoes, 15 grams of Shao wine, 5 grams of refined salt, 3 grams of monosodium glutamate.

Method: 1. Pat each large pork rib loose with the back of a knife, then knock off the bone marrow, add cooking wine and salt and marinate for 15 minutes.

2. Add boiling water to the utensil, put in the large pork ribs, skim off the foam, add wine, low heat for 15 minutes, then high heat for 8 minutes, add monosodium glutamate to taste and add tomato pieces, boil. Features: Western-style soup, nutritious, appetizing and beautiful, can also be made for breakfast with toast.

The common practice is to cook dried mushrooms with chicken or bones to cook soup, chicken skin mushroom soup:

Ingredients: 200 grams of cooked yellow chicken skin, 15 grams of white soy sauce, 50 grams of dried mushrooms, 5 grams of monosodium glutamate, 50 grams of Shao wine, 25 grams of cooked chicken fat, 1 gram of ginger slices, 500 grams of soup.

Method: 1. Cut the cooked chicken skin into slices 4 cm long and cm wide, and put them in a bowl.

2. Add 150 grams of soup, 25 grams of Shao wine, ginger slices, and 2 grams of monosodium glutamate, and steam for 10 minutes in the basket drawer.

3. Remove the ginger slices, decant the steamed juice and set aside, and put the chicken skin slices into the soup bowl.

4. Rinse the dried mushrooms, remove the sand and pedicles, wash them, slice them, and put them in a small basin.

5. Add 50 grams of soup and cooked chicken fat, steam the basket drawer over low heat for 5 minutes, decant the steamed juice and set aside, and put the mushrooms on the chicken skin slices.

6. Put the wok on medium heat, pour in 300 grams of soup and steamed chicken skin and mushroom juice, add soy sauce, 25 grams of Shao wine and 3 grams of monosodium glutamate, mix thoroughly, start the pot when boiling, and pour it on the chicken skin and mushrooms.

The chicken skin is the most delicate and lubricated part of the whole chicken, especially the yellow chicken has an elegant color and delicious taste. Use it to make soup with mushrooms, the meat is vegetarian, the fragrance is fresh, smooth and refreshing, light and pleasant.

It is a method of soaking and general mushroom soup first.

<> "Mushroom and vegetable soup.

Ingredients: shiitake mushrooms, enoki mushrooms, tomatoes, chopped green onions, minced garlic, green vegetables, hen eggs.

Method: 1. Fry the chopped green onion and garlic until fragrant, add the tomato and stir-fry.

2. Add water to boil the orange juice and add shiitake mushrooms and enoki mushrooms.

3. Add an appropriate amount of salt and beef powder to the round matter (if you don't have it, you can skip it).

4. Add the greens and drizzle with the egg mixture.

5. Before cooking, add a little sesame oil to enhance the fragrance.

1) Wash the corn and cut it into sections, soak the mushrooms in light salted water for a while, rinse with water, and wash the celery leaves.

2) Remove the roots of shiitake mushrooms and cut into cubes.

3) Add water to a boil and add corn, enoki mushrooms, shiitake mushrooms, and smoothy mushrooms, simmer for about 20 minutes, add salt and celery leaves.

【Basic ingredients】Cabbage, mushrooms, tomatoes, carrots, eggs, chopped green onions, minced ginger, salt, shrimp skin, coriander, sugar, light soy sauce, rice vinegar, sesame oil.

Steps] First, tear the cabbage layer by layer. This oyster mushroom is also called a mushroom in our place, and in some places it is called an oyster mushroom, I don't know what you call it, tear it into small pieces. Put the mushroom directly into the clean water and wash it, and remove the water.

Wash the cabbage and cut it into long strips. Put it in a basin. Prepare a tomato cross-cut knife and blanch the tomatoes in boiling water.

Remove it after scalding. Cut the tomatoes in half, remove the cores, first into thin slices and then into small cubes. Place on a plate.

Continue to pour the mushrooms into the pot and blanch them, blanch them for one minute, remove them from the water, and cool them over. Drain the mushrooms, cut them into small pieces and place them on a plate. Prepare a carrot, first cut into thin slices, cut into long strips, then diced and placed on a plate.

Crack two eggs in a bowl and stir with chopsticks. Heat the pot, pour in an appropriate amount of oil, add chopped green onion and minced ginger, and stir-fry until fragrant. Add the diced tomatoes and add a spoonful of salt to quickly stir-fry the tomato broth.

Pour in the diced carrots, stir well, pour in the diced cabbage and mushrooms, continue to stir evenly, pour in an appropriate amount of water, cover the lid, and bring the water to a boil over high heat.

Open the lid, pour the egg wash from a high place, and stir it once it is set. Add a handful of shrimp skin, coriander, a spoonful of sugar, light soy sauce, rice vinegar, a little sesame oil to enhance the fragrance, stir well and you can get out of the pot. It smells so good.

Ingredients: 200 grams of prawns, 300 grams of cabbage, 50 grams of crab mushrooms, 50 grams of white jade mushrooms, 80 grams of enoki mushrooms, and a little coriander.

Seasoning: a little ginger, an appropriate amount of refined salt, 1 2 tsp chicken essence, 1 tbsp soy sauce and 1 tbsp cooking wine, 8 cups of mushroom stock, a pinch of sesame oil, 2 tbsp salad oil.

Remove the head and shell of the prawns, pick the shrimp line, and wash them; Wash the middle layer of cabbage and cut it into pieces; Remove the stems of crab mushrooms, white jade mushrooms, and enoki mushrooms, wash and set aside.

Heat the salad oil in the pot, fry the ginger slices and cabbage slightly, then cook in the cooking wine, pour in the mushroom stock and boil, then put in other raw materials and seasonings to boil, then turn to medium heat and cook for 5 minutes, sprinkle in coriander, and pour in sesame oil.

The preparation of mushroom soup is as follows:

Ingredients: 200 grams of tofu (south), 80 grams of lean pork, 100 grams of Xiuzhen mushrooms, 100 grams of broccoli.

Excipients: Appropriate amount of salt.

Steps: 1. Prepare the main ingredients: lean pork, southern tofu, mushrooms, broccoli.

2. Handle the ingredients and cut the tofu into small pieces for later use. To make this dish, Ze Rui's mother chose southern tofu, and the southern tofu used to make the soup is more tender than the northern tofu. Northern tofu is more suitable for cooking methods such as roasting and frying.

3. Break the broccoli into small florets, wash and set aside, and wash the pocket mushrooms and control the dry water for later use.

4. Put water in a pot and put it on the fire, add a little salt, put in the cut tofu and cook for three or two minutes. Add a little salt to the tofu and cook it, one is that the tofu is not easy to taste, so that the tofu has a little bottom taste, and the other is to make the tofu firmer, and the tofu is not easy to break in the later operation. The third is also to remove part of the beany smell.

5. Blanch the processed broccoli and pocket mushrooms and remove them for later use.

6. When processing lean meat, slice lean meat, not too thin.

7. Put the sliced lean meat on the cutting board, dip it in a layer of cornstarch, and beat it with a rolling pin until the meat slices become thin until they reach the thickness you want. The meat slices in the pot are particularly smooth and tender after cooking because of the blessing of cornstarch. The force is more even when struck.

8. All the meat slices are beaten in turn and set aside, and each meat slice is three or four times larger.

9. Put oil at the bottom of the pot, stir-fry garlic and ginger slices, and add an appropriate amount of water or clear broth.

10. Add the blanched tofu and pocket mushrooms to a boil over high heat, change to low heat and cook for a few minutes to bring out the umami of the mushrooms.

11. After boiling the aroma of mushrooms, put in the beaten meat slices one by one. Place the slices of meat into the pan one by one, without sticking together.

12. Put in the meat slices and bring them to a boil over high heat until the meat slices change color and are cooked thoroughly, add an appropriate amount of salt, chicken powder and other seasonings.

13. After seasoning, add the blanched broccoli and a little white pepper to turn off the heat and start the pot.

14. Put it in a soup pot, sprinkle some chopped coriander or chopped chives to enhance the color and fragrance, and then add a few drops of sesame oil to serve.