Mushroom and taro soup
By MaxDurgan
Ingredients: salt,Pleurotus,Flammulina velutipes,Tricholoma,black fungus,Coprinus comatus,onion,Jiang,sugar,olive oil,qingshui
Recipe Recommendations
- black fungus 100g
- Tricholoma 100g
- Coprinus comatus 100g
- Pleurotus 100g
- Flammulina velutipes 100g
- Jiang 5g
- onion 20g
- sugar appropriate amount
- salt appropriate amount
- olive oil 15g
- qingshui appropriate amount
- salty and fresh
- stewed
- half an hour
- simple
Steps for Mushroom and taro soup
1
Prepare materials.
2
Soak and remove the roots of fungus, remove the roots of mushroom mushrooms and tear them apart, remove the roots of mushroom mushrooms and break them into strips, and break them evenly. After washing, blanch all in boiling water, sprinkle with some salt to sterilize.
3
Rinse off the blanched mushrooms and drain off excess water.
4
Slice the blanched mushrooms (not too thin), peel the hairy taro and cut into hob pieces.
5
Chop the scallion and ginger.
6
Heat the wok, add olive oil or other light vegetable oil, and saute the onions and ginger until fragrant.
7
Put the hairy taro into the pan and stir fry for 3 minutes.
8
Pour in mushrooms and stir-fry taro pieces.
9
Add water to cover the ingredients, simmer until the taro pieces are cooked, add half a teaspoon of sugar and appropriate amount of salt.
10
Pour in green beans before taking out of the pan, and sprinkle with chopped green onions after taking out of the pan.
11
You can also add a few drops of sesame oil.Mushroom and taro soup Make Tips
1. Wear disposable plastic wrap gloves when cleaning taro to prevent sensitive skin from being allergic to hair. Once this happens, you can use ginger juice to gently scrub. 2. Wait until the taro is cooked before adding salt, otherwise it will not be soft and glutinous. The taro itself contains a high amount of starch, so there is no need to mix water and starch, and the soup will naturally be thick and moist. 3. Don't put green beans into the pot early, they will be cooked quickly, and they will not be green if they are overheated.