Chestbone fanx mushroom soup
By VicentaLakin
Frequent soup can nourish our bodies and strengthen our resistance, and it is appropriate for the young and old in the family, for women to drink beauty, for men to drink strong, for young children to drink and for the elderly to drink. In addition to proteins, fats and vitamins, the ribs contain a large amount of calcium phosphate, osteogel, mucous protein, etc., which can provide calcium to young children and the elderly. Mushrooms are nutritious, tasteful, and contain large amounts of plant fibres, which prevent constipation, promote detoxification, reduce cholesterol content, and are low-calorie foods that prevent obesity. Fans are rich in carbohydrates, low fat, low heat, strong adsorption, which removes body garbage and toxins。
Recipe Recommendations
- ribs 450 grams
- Tricholoma 100 grams
- fans 50 grams
- cooking wine 15 ml
- Jiang 6 tablets
- salt appropriate amount
- salty and fresh
- stewed
- several hours
- simple
Steps for Chestbone fanx mushroom soup

1
Fresh chopping
2
(b) Net reserve for mouth-saping
3
The fans are ready
4
(b) The use of soft water by fans, which provides for drying
5
(b) Cold water from the ribs into the pot, with three slices of ginger and a spoon of wine, and hot and blood from the fire
6
(a) Scratch the ribs, wash them clean, put them in the sand pan, and add hot water and ginger chips
7
(b) Join the mouths of the mushrooms, the fire will burn open and the minimum fire will be 60 minutes
8
Put it in the fans, boil it, turn it off, and just a proper amount of salt
9
The finished product。Chestbone fanx mushroom soup Make Tips
1. When transferring the blanched ribs to the clay pot, use hot water to minimize nutrient loss;
2. Vermicelli cooks quickly and can become mushy, so it should be added last to maintain its texture;
3. If you find the soup too bland, you can add appropriate seasonings such as pepper. My family prefers to enjoy the natural flavor, so we don't use too many seasonings.