Monkey-head mushroom tummy
By VicentaLakin
After the fall, it's still hot, not only hot, but dry, and a pot of monkey mushrooms The tummy soup of the winter melons, the nitwits, the tummys and the monkey mushrooms. It tastes so good. It tastes so good
Recipe Recommendations
- pidu 2 blocks
- winter melon 800 grams
- Hericium erinaceus 2 flowers
- black fungus appropriate amount
- shrimp skin a little
- edible oil 1 scoop
- onion ginger a little
- salt 1.5 small spoon
- salty and fresh
- stewed
- three-quarters of an hour
- ordinary
Steps for Monkey-head mushroom tummy
1
Prepare your food。
2
Monkey-head mushrooms spend the night early and with warm water bubbles, and the heat is in the fridge。
3
The tummy and the ear also need to bubble early, like monkey mushrooms。
4
Scratch up the twirling monkey mushrooms and tear up the little ones。
5
When the belly is covered, wash it with warm water and slash it and grow into strips。
6
Wintermelons go to the skins, go to the guacamole, cut big pieces, clean up; wintermelons are good, don't throw them away。
7
The hot pot pours into the edible oil, and the fragrance of the onions。
8
Put the belly and monkey mushrooms in there and add a proper amount of fresh water。
9
When the fire opens, the fire turns around, and it boils for about 20 minutes。
10
Scorch monkey mushrooms, and then put melons and mooches in。
11
The melon will be scrawny until the end of the winter and put in a proper measure of salt。
12
Put some more shrimp before you go out。
13
Then they will be in the bowl, and they will be given flowers。
14
One sip, the soup is very nice, and the ears, skin belly and monkey mushrooms are just as soft and delicious。Monkey-head mushroom tummy Make Tips
One, monkey mushrooms, bellows and wooden ears are dry, pre-eating hairs are required, and the bubble time is longer. Normally, I started the first night and used the next day. The nutritional value of the winter melon is no less than that of the winter melon, but it tastes bad, so every time I eat the melon, I cook it together, and then I pick it up, so that all the nutrients are left in the soup。