The practice of wild mushroom health soup, the practice of dry wild mushroom soup is a complete set

This health soup of wild mushrooms, first of all, these wild mushrooms are stewed in a pot first, and then a little tofu is put in, which will taste better.

Wild mushroom soup. Wild mushroom soup is a dish with goose egg mushrooms, pearl mushrooms, ringing leg mushrooms, shimeji mushrooms, white mushrooms, pine mushrooms, and amazato mushrooms as the main ingredients, and the taste is salty and fresh.

Chinese name. Wild mushroom soup.

Main ingredient. Goose eggs, pearl mushrooms, ringing leg mushrooms, shimeji mushrooms, white rodensis, pine mushrooms.

Classify. Green health food.

Peculiarity. The soup is clear, fresh and mellow, soft and crispy.

Fast. Navigation.

Seasoning preparation method characteristics are the key to production.

Materials. 60 grams of goose egg mushrooms, pearl mushrooms, leg mushrooms, shimeji mushrooms, white Luo mushrooms, pine mushrooms, and Tianli mushrooms, and a little red dates, wolfberries, ginger, and green onions.

Seasoning. Salt, pepper, chicken fat, wild mushroom to taste.

Method. After all the mushrooms are picked, washed, cleaned and drained, put them in a casserole, add 1500 grams of water, boil them over a hot fire to adjust the seasoning, and then add red dates, wolfberries, ginger, and green onions to boil.

Peculiarity. The soup is clear, fresh and mellow, soft and crispy. It is a green health food.

Production key. All kinds of bacteria must be washed and cooked, but not too long.

Wild mushroom soup is a soup made from mountain soup, mountain essence, mountain oil, salt, etc.

Chinese name. Wild mushroom soup.

Main ingredient. Mountain treasures.

Ingredient. Salt to taste. Craft. Boil.

Step 1: Boil the wild mushroom soup base.

Ingredient. 1. 125 grams of mountain soup (more than 20 kinds of precious wild mushrooms and medicinal materials).

2. 250 grams of mountain essence (matsutake mushroom, morel mushroom and other wild mushroom extracts, monosodium glutamate, guanylate, inosinate).

3. Appropriate amount of mountain oil (chicken fat, peanut oil, sesame oil, quick-frozen wild mushrooms, natural spices, etc.).

4. Water 50 pounds.

5. Salt to taste.

Method. 1. Bring the water to a boil.

2. Add the delicacies soup and simmer for 1 hour.

3. Add an appropriate amount of salt.

4. Add the mountain essence to simmer for another 1 hour.

5. Add when boiling wild mushroom soup in mountain oil.

Step 2: Boil the wild mushroom soup.

Ingredient. 1. 1000 grams of wild mushroom soup base.

2. 300 grams of fresh wild mushrooms (matsutake mushroom, morel mushroom, geriatric head mushroom, chicken fir mushroom, yellow boletus mushroom, black tiger palm mushroom).

3. 8 grams of mountain oil.

4. 2 pieces of freshly fried garlic.

5. A little chopped green onion in all seasons.

Method. 1. Pour the wild mushroom soup base into a casserole and bring to a boil.

2. Add fresh wild mushrooms and fresh fried garlic and bring to a boil again.

3. Finally, add the mountain oil and chopped green onions, stir, boil, cover the casserole and serve.

Ingredients] 30 grams of dried porcini mushrooms, 1000 grams of chai chicken, (10 grams of dried matsutake mushrooms);

Key seasoning] 6 slices of ginger, 10 ml of cooking wine, 4 grams of salt;

Water volume] 1400 ml;

Method] 1. Rinse the root sediment with water for porcini mushrooms and matsutake mushrooms, wash them repeatedly and soak them in warm water for 20 minutes;

2. Slaughter the firewood chicken to remove the hair and internal organs, chop it into 3 cm pieces, blanch it in hot water until it is broken, and then remove and wash the blood foam;

3. Put the processed main ingredients, ginger slices, cooking wine and water in the pot;

4. Cover the pot and start the [Lao Chai Chicken] or [Soup] function (some models can also use the [Big Bone Broth] function);

5. After cooking, sprinkle in salt, stir the ingredients in the pot evenly, and serve.

Key points] 1. Dried matsutake mushrooms can be added or not;

2. The sediment at the bottom of the fungus must be cleaned. Otherwise, it will affect the taste;

3. The main ingredient can also be taken out and used as the base of mushroom hot pot soup.

The most traditional way to do wild mushrooms is to stir-fry them over high heat, with green chili peppers (the kind of wrinkled peppers, very spicy kind), dried chilies, garlic, and lard. The aroma is tangy!

Stir-fried chanterelles with green peppers, full of mushroom fragrance! Chanterelles are one of the four famous mushrooms, and they are very famous.

The dried green pepper is also fried over high heat and green pepper; It is a rare wild edible mushroom endemic to Yunnan Province, which cannot be grown in other provinces of China and abroad. Therefore, outsiders don't like to eat, because it looks black, there is more firewood, and the taste is different from matsutake mushrooms, but Yunnan people are very loved, love to death, thousands of yuan a kilogram is still eaten!

Yunnan people eat dried mushrooms, which is expressed as follows: this mushroom is rich in fragrance, tender and sweet, tough and tough, dry, mellow and fragrant aftertaste, and has endless chewy taste.

Egg scrambled tiger palm mushroom, is a delicacy on the gundam, tiger palm mushroom is a rare and precious wild edible mushroom, rich in nutrition, delicious taste, delicate meat, unique fragrance, is one of the top ten famous mushrooms. Stir-fry over a traditional high heat, and it's very fragrant!

There are a lot of girls who use a lot of wild mushrooms to make soup, which is delicious, sweet, and tender, and the amino acid index is very high! It is suitable for outsiders and foreigners to taste!

French foie gras stewed wild mushrooms, a combination of Chinese and Western cuisine, pure, slag, full of fungus aroma!

Green boiled chicken fir soup, delicious chicken fir has the delicious taste of local chicken!

Preparation of dried wild mushroom soup:Ingredients: Appropriate amount of pork ribs, appropriate amount of tea tree mushroom, appropriate amount of morel mushroom, appropriate amount of bamboo fungus, appropriate amount of shiitake mushroom, appropriate amount of agaricus mushroom.

Excipients: salt to taste.

Steps: 1. The ingredients include: morel mushrooms, tea tree mushrooms, bamboo fungus, shiitake mushrooms, and agaricus mushrooms.

2. Wash all kinds of wild mushrooms.

3. Wash the ribs with hot water to remove blood.

4. Put all the ingredients into the stew pot.

5. Simmer for about an hour.

6. End. <>

The practice of wild mushrooms is weak: stir-frying, steaming, frying, stewing chicken, boiling soup, shabu shabu, etc.

1. Stir-fry. Stir-frying is the most traditional method of wild mushrooms, with shredded green peppers, garlic and condiments, stir-fried. The smell is fragrant and refreshing. Suitable for stir-frying are porcini mushrooms, dry mushrooms, chicken fir mushrooms, tiger palm mushrooms, etc.

2. Buckle steaming. Put the mushrooms on the plate and stare at the smile, spread the chicken puree and fish puree in the mushrooms, and steam them in the basket to give it a mellow taste. When you bite into it, it is mellow and long, and the chewy taste is endless. It is suitable for steaming blue-headed mushrooms, lion's mane mushrooms, etc.

3. Raw frying. A Bite of China" makes matsutake mushrooms hot, fried in a pan and butter, and restores the ecological way of eating to the greatest extent. Close your eyes and savor it, and the unique aroma of matsutake mushrooms will burst into your mouth. Suitable for raw frying include chicken fir, matsutake mushroom, dried mushrooms, etc.

4. Stewed chicken. The black truffle has a marble-like pattern and a rich fragrance! It can be eaten raw! You can also stew chicken, some say it's a taste from heaven. Suitable for stewed chicken include morel mushrooms, black truffles, etc.

5. Boil the soup. Mainly to drink fresh soup, you can stir-fry before cooking, the soup can not be put too much, and the seasoning should be light to highlight the mellow taste. The ones suitable for cooking soup include green head mushrooms, lion's mane mushrooms, north wind mushrooms, brush mushrooms, chicken fir mushrooms, chanterelle mushrooms, etc.

6. Shabu-shabu.

But there are no ingredients that can't be shabu-shabu. All kinds of mushrooms are mixed with each other and lazily floating on the soup, whether it is sight, taste or smell, it is a great enjoyment, every mouthful of mushrooms is fresh and mellow, and every mouthful of soup has an endless aftertaste.

Drinking a bowl of hot soup before a meal is very healthy, and mushroom soup is a good health soup, today I will share with you the experience of how to make simple and delicious mushroom soup.

1. Boil the broth (pork bones and chicken are boiled together over slow heat, and the meat and oil are strained out of the clear soup) for later use.

2. Buy back the dried miscellaneous mushrooms (sold in dry miscellaneous stores), take an appropriate amount of cold water and soak them for half an hour to wash.

3. Put washed mushrooms in the broth, or you can put a few wolfberries, boil and simmer for 1 hour, add light salt and chopped green onions. Don't ask for other seasonings, especially not MSG chicken essence.

4. If the method is complicated, you can also use: boil the pork ribs (or pork bones), beat off the foam, put in light salt, put in the washed mushrooms, and simmer for 1 2 hours on low heat, of course, the taste is not as good as the previous one.

Note: To make mushroom soup, you should mainly use the soup, don't put too many bacteria, or the soup will not taste fresh.