Laver, crab and mushroom soup
By AglaeKlein
Walking home from work and passing by the vegetable market, I saw boxes of cute crab-flavored mushrooms, so I couldn't help but buy a box. I haven't eaten these mushrooms for a long time. It's not common and sold in ordinary times, so of course I can't let go. Fresh and smooth crab mushrooms and seaweed are used to make soup, which will definitely leave you with endless aftertaste!
Recipe Recommendations
- laver 1/4 sheet
- beech mushroom 1 box
- eggs one
- shrimp skin 1 tablespoon
- white pepper half a teaspoon
- salt 1 teaspoon
- oil half a tablespoon
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Laver, crab and mushroom soup
1
Seaweed, crab-flavored mushrooms, eggs, and shrimp skin, ready.
2
Wash the shrimp skin first and put it into a pot with clear water.
3
10 minutes after the water boils, the shrimp skin becomes stale, and then add the seaweed and stir.
4
After boiling the seaweed for another 5 minutes, add the washed crab-flavored mushrooms.
5
After boiling for 3 minutes, stir the eggs into the soup and add the ingredients.
6
Give a bowl to my little monkey first!Laver, crab and mushroom soup Make Tips
It is said that seaweed is nutritious, but it is cold in nature. Just add pepper.