Tea, mushroom, dragon bone soup
By VicentaLakin
That's what I'm saying. Drink soup before dinner. It's like medicine. Hot soup, which is suitable for four seasons a year, is dry in spring and autumn, hot in the summer and warm in the winter. Drink soup before eating, warm the stomach, a bowl and a very comfortable stomach。
Recipe Recommendations
Steps for Tea, mushroom, dragon bone soup
1
Food packs。
2
Dragon bones are immersed in clean water for 20 minutes, gills, and water is exchanged twice in the middle。
3
Cold water enters the pan, the water is filled with wine, ginger chips and onions, the water is boiled for five minutes and the foam is washed with warm water。
4
Tea mushroom warm water immersed for 30 minutes, cut the roots and clean the spare。
5
The red-tree water is immersed for 20 minutes, and the platinum water is immersed for 10 minutes。
6
The casserole fills up enough water to enter the dragon bones and ginger blades for 30 minutes。
7
The dragon's bone is in the tea mushrooms for another 30 minutes。
8
One hour later, the red dates were added to the table。
9
1 hour, 55 minutes, bottom five minutes。
10
It's two hours long, it's salty, it's squirming, it's squirting。
11
The finished chart。
12
The finished chart。Tea, mushroom, dragon bone soup Make Tips
1. Fluctuation is washed with warm water after the dragon bones have dried up, and if washed with cold water, the hot food is quickly condensed with cold proteins, which cannot be released with fresh flavors, affecting the quality of soup. 2. The use of casserole soup is recommended, bearing in mind that water must be sufficient and no water should be added midway. The wine is used only in the water chain, and the soup is made with no sauce other than ginger and salt. 4 The salt is finally added, it is too early to enter, the water evaporates salt and, most importantly, sodium chloride reacts, so that the protein condensate will not be released. Tea mushrooms are used for soup, which is much more fragrance than fresh mushrooms。