Squid dragon soup
By VicentaLakin
It's getting cold, and I make soup almost every day, even if I don't have time for a slow stew. It's warmer when you eat and the family sits around the table and feels warm. This soup is cooked with squid dry and dragon bones, fresh and fresh. It's got dried mushrooms, light colours, fresh soup, stench。
Recipe Recommendations
- keel 500 grams
- dried squid appropriate amount
- dried mushrooms appropriate amount
- ginger appropriate amount
- chives appropriate amount
- wolfberry appropriate amount
- salt 1.5 teaspoon
- cooking wine 1/2 spoon
Steps for Squid dragon soup
1
Raw material maps: dragon bones, squid dry (water hair), mushrooms (water hair), onions, ginger。
2
The soup pot will be filled with water of appropriate quantity, with a few broken ginger chips, white onions and dragon bones, and will be burned with one-two spoons of wine, boiled again, drained with blood and washed with warm water。
3
The squid dry cuts into the right size。
4
A proper amount of water was added to the casserole, which was purified, and two ginger and two onions were added。
5
Down into mushrooms and squid dry。
6
It's about an hour before the fire starts to burn。
7
Add twirl, transfer salt, mix。
8
It's about 10 more minutes. Just pour it in。Squid dragon soup Make Tips
Poetic Notes: 1: Do not add salt too early when making soup; adding it 10 minutes before serving is enough. 2: Try not to add MSG or chicken essence to this kind of soup, so that the natural fragrance of the ingredients comes through.