Soup with eggplant juice and guacamole
By VicentaLakin
Recipe Recommendations
- Flammulina velutipes 1 handful
- shrimp the 12
- tomato one
- onion 1
- Jiang 1 tablet
- edible oil appropriate amount
- salt appropriate amount
- cooking wine 1 spoon
- soy sauce 1 spoon
- pepper a little
- oyster sauce 1 spoon
- ketchup 1 spoon
- sour and salty
- cook
- ten minutes
- simple
Steps for Soup with eggplant juice and guacamole
1
Gold needles and mushrooms cut off their roots and water was collected in a minute。
2
Shrimps go to the shrimp line and add wine, raw, salt and pepper to the line, and are placed in the fridge for a while。
3
Tomato washes off the skin, cuts into little pieces, slices of onion and leaves, ginger cut。
4
In the pot, the cooking oil is burned, the onion and the ginger-sniffed spices are put in, and the tomatoes are turned over。
5
Put in a golden needle mushroom and continue to fry and add ketchup。
6
Add water to burn, put in shrimp, salt, stork oil and boil it in a small fire for five or six minutes。
7
Spill flowers。