Tombo fungus, shrimp soup
By VicentaLakin
I found that the cucumbers are good for soup, and they taste good with mushrooms and shrimp skins
Recipe Recommendations
- winter melon a
- Pleurotus appropriate amount
- beech mushroom appropriate amount
- shrimp skin a
- edible oil three scoops
- green onion a little
- soy sauce a spoonful
- chicken essence half a spoonful
- salt a spoonful
- sesame oil few drops
- qingshui two bowls
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Tombo fungus, shrimp soup
1
Slice the melon to the skin and tore the mushrooms to the willows and the crab mushrooms to the root。
2
A proper amount of edible oil is poured into the pot to heat it, and a fragrance of onions goes down。
3
Add two bowls of water to the pot。
4
Put melons and mushrooms in the pot。
5
Add a little raw smoke。
6
Join the chicken。
7
The salt and shrimp skin are added to the boiler for 10 minutes。
8
Three or four more minutes to turn off the fire and drop a drop of perfume in the bowl。