Powder
By VicentaLakin
In addition to black and white, my favorite is red cow liver. It's a smooth, soft-skinned bacterium that can't be compared to other oxen livers, and the bacterium is especially suitable for slinging soup, with a few slices of it, and the oxen bacterium has a taste that doesn't keep up with the blubber, but it's more suitable for cooking because of its bloated flesh, the soft taste at the entrance that makes people forget. Today we're going to make a pot of fungus and fungus soup with it and a few other bacteria and vegetables, and we're going to make a pot of fungus and mushroom soup, and we're going to have all the soup and vegetables, and it's going to be healthy and nutritious and delicious. With rice, it'll be comfortable。
Recipe Recommendations
- Boletus rubricus 150g
- mushrooms 150g
- Flammulina velutipes 150g
- black fungus 50g
- bacon 150g
- cabbage 200g
- beef soup appropriate amount
- salt appropriate amount
- pepper appropriate amount
- salty and fresh
- pot
- ten minutes
- simple
Steps for Powder
1
The red cow hep is a day ahead of water
2
Fresh squirt mushrooms boiled。
3
The golden mushrooms cut off the roots and washed the water
4
Boiled meat of its own for three to five minutes in open water, which removes excess oil and cuts it。
5
Let's cut the cabbage strips, the leaves torn, and the golden needle mushrooms in the casserole
6
I'll put the baking red cow hep, black molluscs and squirm mushrooms in there
7
Onions of ginger slices are put on top, salt and pepper powder are added, and the amount of oxen soup is poured into the soup, which is one half of the pot, not too much。
8
Sliced slices in the middle。
9
The lid is covered, the small fire boils down to the airhole, and the lid is covered with soup, and the fire is off, but do not open the lid and the lid continues for five minutes。
10
We'll make some fungusPowder Make Tips
I used a tagine. Besides having the functions of a clay pot, its cooking time is very short; after a few minutes, once juices start bubbling around the edges, you can turn off the heat. Let it continue to steam for a while, and the dish will become very tender. If using a regular clay pot, you need to simmer for about 10 minutes and then let it sit for another 5 minutes.