Red mushroom tiara soup

By VicentaLakin

Red mushroom tiara soup
Shrooms, odour, sexual temperature. Blood, bruises, wind. The main blood is aching yellow; the post-partum period is infested; and the joint is sour. The red mushrooms smell unique, the fragrance. It tastes sweeter than any mushroom; it also contains a variety of ingredients, such as amino acids, which are essential to humans. It has effects such as venom, renal supplementation, pulmonary improvement, active blood, brain strength, pigmentation, etc., and is often eaten, strong body strength and a prolonged longevity. At the same time, it contains multiple sugar resistant substances, which facilitate blood circulation, reduce cholesterol in blood, inhibit cancer cell transfer and have some effect on the treatment of acute spinal optic neurosis. Diseases such as pain in the back leg, numbing of hands and feet, discomfort, convulsions and retortion of limbs, vulcanism, detoxification and treatment of anaemia, oedema, malnutrition and excessive maternal haemorrhage, as well as increased body immunity and resistance to cancer, often eating, which can lead to lean skins, energy and longevity. In the Ming and Qing Dynasty, every time before the Mid-Autumn Festival, the local authorities must escort a group of mushrooms to Kyoto to pay tribute, and they are known。

Recipe Recommendations

  • Russula of 4
  • scallops 50 grams
  • ribs 400 grams
  • salt appropriate amount

Steps for Red mushroom tiara soup

  • Make Red mushroom tiara soup step 0
    1
    The material is 400 g of ribs and 50 g of ct
  • Make Red mushroom tiara soup step 1
    2
    ...to fill the pot with warm water。
  • Make Red mushroom tiara soup step 2
    3
    . .involve clean materials。
  • Make Red mushroom tiara soup step 3
    4
    Four start soups, one hour。
  • Make Red mushroom tiara soup step 4
    5
    SOUP FROM THE APP END CLEARLY SHOWS THE TIME。
  • Make Red mushroom tiara soup step 5
    6
    I'll put salt in the pot。
  • Red mushroom tiara soup Make Tips

    Still rambling: I didn't blanch the pork ribs; just skim off the foam when the water boils. If you mind, you can blanch them in advance. I only put in four red mushrooms, but if you have more, you can add 3 to 4 more. The soup cooked this way will also be red.