[Shanzhen and Seafood]--"Mushroom Ribs Shanzhen Noodles in Soup"
Introduction to cooking methods:
1. Cooking of "Green Kale and Shanzhen Soup":
After stir-frying mushrooms, Flammulina velutipes, and Coprinus comatus, add pork broth and enough water, and boil the mushrooms over medium heat. Then, add kale leaf stems to season and remove from the pan for later use;
2. Cooking of "Roasted Steak with Mushrooms, Fungus, and Shallots":
Stir the onion and ginger into the pan to produce the onion oil. Add the pork chops made with the paste and bake them at low oil temperature. After being used, add black fungus, mushrooms, and water bamboo to stir-fry the raw onion oil. Add fine salt, cooking wine, water, and pour in the soy sauce to color, and use medium heat to dissolve the mushrooms. Then, soak the pork chops baked in the onion oil in the mushroom soup and boil for a while, then sprinkle with garlic flowers and red pepper to taste, and place on a plate for later use;
3. Cooking of "Dragon Beard Smooth":
Add enough water to the soup pot and bring to a boil. Add dragon silk noodles and cook until done. Cool and boil over water for later use;
4. Composition of "Mushroom Ribs and Shanzhen Soup Noodles":
Pour the "Green Kale Mushroom Soup" into a noodle bowl, add appropriate amount of dragon silk noodles, and then pour on the "Roasted Platoon with Mushrooms, Fungus and Scallion" and the juice to make a light, refreshing, and extremely delicious [Shanzhen Haiwei]--"Mushroom Ribs Shanzhen Soup Noodles";
Features:
1. It can be used as a star-rated meal for sick patients and breakfast and snacks;
2."Mushroom Ribs and Shanzhen Noodle Soup" has light soup, light red rows, bright colors, fresh aroma, tender taste, and extremely rich in nutrients.
3. Garlic leaves remove more fishy smell, making the soup more delicious, and conducive to intestinal sterilization...
Now I will upload the ingredient configuration diagram of "Mushroom Ribs and Shanzhen Noodle Soup" to share with you.
May delicious food always accompany you, and everyone will have a happy and healthy life!
Noodles in soup with mushroom ribs and delicacies
Recipe Recommendations
- fresh mushrooms 9 rats
- mushroom 9 rats
- Coprinus comatus 80g
- Flammulina velutipes 80g
- black fungus 20g
- Longxu noodles appropriate amount
- Zizania 60g
- red pepper half a
- garlic half a
- pork chops 3 pieces
- onion of 20
- Jiang 2 tablets
- starch appropriate amount
- salt appropriate amount
- white granulated sugar appropriate amount
- soy sauce 15ml
- cooking wine 15ml
- MSG appropriate amount
- olive oil appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Noodles in soup with mushroom ribs and delicacies
1
Choose fresh white mushrooms that have not blossomed;
2
After soaking with clear water, wash and slice;
3
Wash the Flammulina velutipes after soaking in water;
4
Soak coprinus comatus in water and wash it;
5
Choose kale as a vegetable, which is not easy to turn yellow after cooking, and the leaves and stems are very crisp and tender;
6
Remove and separate the cabbage stems and cabbage leaves of the cabbage;
7
Select the leaves and stems of kale, soak them with clear water, and wash them;
8
Refrigerate the meat broth in the refrigerator, remove the oil and set aside;
9
Place the above processed ingredients on the side dish for later use;
10
Wash the mushrooms. Cutting cross knife;
11
Wash black fungus after being watered for later use;
12
After washing the rice straw, cut it in half;
13
Cut water bamboo into crescent slices with uniform thickness;
14
Soak garlic in water, wash it, and pat it loose with a knife;
15
Cut garlic into small pieces about 1cm;
16
Wash the red pepper and cut it into small elephant eye pieces;
17
Place the processed ingredients on the side dish for later use;
18
Wash pork chops with clean water and drain;
19
Use a knife to cut off the white fascia of the pork chop tenderloin, and then use the back of the knife to make a warp and weft cross beat on the pork chop to loosen the meat fiber tissue. Then, use the side plane of the knife to pat the pork chop thin and large to make its thickness Even and loose fibers;
20
The processed pork chops are about twice as large as before;
21
Pour into the processed pork chops into onions, ginger, salt, cooking wine, starch, and clear water and paste for about 10 minutes;
22
If the water is sucked dry by the meat during the pulping process, water needs to be added at any time to ensure that the pork chops are tender and juicy after cooking;
23
Put the processed ingredients together for later use;
24
Drizzle the pan with oil and add heat;
25
Add mushrooms and coprinus mushrooms and stir-fry at an oil temperature of about 100 degrees;
26
When mushrooms and coprinus mushrooms are soft, add mushroom mushrooms and stir-fry for a while;
27
Add the pork broth with removed fat;
28
Add enough water;
29
The amount of soup depends on the number of people dining;
30
Cover the pot and heat over medium for about 10 minutes to dissolve the delicious flavor of the mushrooms;
31
Illustration of cooked mushroom pork soup;
32
Add the processed cabbage leaf stems;
33
After the vegetable stems change color and season, they can be taken out of the pan;
34
Put the cooked "Green Kale and Shanzhen Soup" into a large soup bowl for later use;
35
Pour oil into the pan, add ginger slices and more scallion white and stir-fry to produce scallion oil;
36
Add the stewed pork chops and roast them at low oil temperature;
37
Bake the pork chop on both sides until it changes color, take out and plate for later use;
38
Heat onion oil in the original pot;
39
Add black fungus, mushrooms, and rice bamboo and stir-fry for a while;
40
Add soy sauce, color, cooking wine, white sugar, and salt and stir fry;
41
Add enough water;
42
Cover the lid and heat it on medium heat for about 10 minutes to make the mushrooms dissolve and fragrant, the black fungus absorbs the juice and expands, and the rice bamboo leaves dissolve into the umami flavor;
43
Season when the soup is thick and fresh;
44
Add the grilled pork chops with scallion oil;
45
Soak the pork chops in the soup and cook for a while;
46
Add garlic leaves and red pepper, stir fry, add MSG to season;
47
Put the cooked "Roasted Steak with Mushrooms, Fungus and Shallots" into a large bowl for later use;
48
Add enough water to the soup pot;
49
Cover the pot and bring to a boil over high heat;
50
Add dragon beard noodles;
51
After cooking the dragon beard noodles, pick up the cold boiled water;
52
Eating: Pour the "Green Kale and Shanzhen Soup" into a noodle bowl, add appropriate amount of dragon beard noodles, and then pour on the "Roasted Steak with Mushrooms, Fungus and Scallion" and juice to make a light, refreshing, and extremely delicious [Shanzhen and Haiwei]--"Mushroom Ribs Shanzhen Soup Noodles";
53
Picture 1 of the finished product of "Mushroom Ribs and Shanzhen Noodle Soup";
54
Illustration 2 of the finished product of "Mushroom Ribs and Shanzhen Noodle Soup";