Pine Willow Spear soup
By VicentaLakin
Some pine willows were bought today. The sprouts are nutritious, smelly, especially for soup. There's just a few fresh crumbs, some mussels and mushrooms, and they're used for soup, fresh taste and full nutrition. Pine willows, which are a form of budding, are born in South America and are extremely life-efficient, fragrance, rich in trace elements such as calcium, phosphorus, potassium and zinc, which can produce strong positives and increase their longevity and have significant therapeutic effects on the control of high blood sugar. It is used to make soup during the national holiday feast, not only to increase food, but also to provide more nutrition and health to families and friends, who prefer it。
Recipe Recommendations
- pine willow buds 100g
- bamboo shoots 100g
- Black fungus 50g
- Water-blooming mushroom 50g
- lean meat 100g
- tomatoes one
- Jiang appropriate amount
- salt 2g
- pepper 2g
- salty and fresh
- stewed
- ten minutes
- simple
Steps for Pine Willow Spear soup
1
The pine willow is clean
2
The mackerel is cut open from the middle and cut in two pieces, and is sliced vertically, with a small amount of salt in the water, boiled in the bamboo for about five minutes and then immersed in the water. This will fully remove the smell of bamboo。
3
I'll rip the wood out of the wood, slice the mushrooms, bamboo and pine guillotine
4
Skinny slices, old smoke, yellow wine, salt, sugar pickle for 15 minutes
5
And when you put fried ginger paste in the pot, you fell into the meatloaf, and it changed color
6
Join the water
7
Put it in tomatoes, mussels, mushrooms and bamboo
8
Add salt and pepper powder and boil the fire for about 10 minutes, so that the smell of the fungus is fully integrated. Soup. Medium
9
The last one goes down to the pine willows and boils it off。