A few days ago, a colleague sent 3 dried fungus, ham meat was also a handwritten letter from my colleague's 'Tour to Europe', and chicken soup was also bought by my colleague, but it has never been used. Seeing that the storage expiration date of chicken soup and ham meat was approaching, everyone suggested I use it to cook to avoid waste it. I thought of having mushrooms and bamboo sheng at home. I went to buy half a piece of yellow sprouts this morning. Thinking about making soup.
Ho ho, I originally planned to use bamboo sheng and mushrooms to make shark fin soup, but now it is good to use it to make other pairings. The taste and taste are also very good. Share it with you below.
Bamboo Sheng Mushroom and Fungus Soup
Recipe Recommendations
- bamboo fungus of 8
- mushrooms of 3
- fungus one
- ham 4 tablets
- chicken soup 500ML
- onion a little
- cornflour 1 tablespoon
- sesame oil 1 teaspoon
- sour and salty
- cook
- ten minutes
- simple
Steps for Bamboo Sheng Mushroom and Fungus Soup
1
Main ingredients: Soak bamboo sheng, fungus, mushrooms, and shred them all together with ham slices. Cut the green onions and prepare them.
2
Also, take three pieces of yellow sprouts, wash them, shred them and prepare the soup base.
3
Pour out the entire box of chicken soup into the pan, cover it, and bring to the heat.
4
Add shredded mushrooms, cover, and boil over medium heat for 2 minutes.
5
Add shredded fungus, bamboo sheng, shredded yellow sprouts, cover, and boil for 2 minutes over medium heat.
6
Add shredded ham and stir fry well.
7
Turn to high heat, thicken (mix 1 tablespoon of water and corn flour), add 1 tablespoon balsamic vinegar, drizzle with sesame oil, serve up, and sprinkle with chopped green onions.