Chinese Food
Scallop, radish, mushroom soup
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The mushroom soup is delicious. The tender fungus releases fresh amino acids in the stew. Without too much seasoning, the taste buds can feel the taste of fresh eyebrows. Today, I share this soup with you. I use seasonal white radish with seafood mushroom. The delicious mushroom soup neutralizes the spicy taste of white radish. With the help of scallops, Euryale nuts and other ingredients, this hot soup gives people full warmth in the cold winter.
Cooking ingredients
Cooking Steps
Step1:Soak scallops in water until soft.
Step2:Wash and cut the crab mushroom and white jade mushroom into small sections. Crab mushroom is seafood mushroom. There are two kinds of cultivation at present: light grey and white. White mushroom is also called white jade mushroom. So strictly speaking, white jade mushroom is also a kind of crab mushroom (seafood mushroom).
Step3:Wash and peel the radish.
Step4:Dice.
Step5:Hot pot less oil. Stir fry the soft scallops.
Step6:Add the fresh Euryale nuts and diced radish. It can also be dried. Soak for more than 4 hours in advance.
Step7:Add water. No ingredients.
Step8:Cook over medium heat for about 20 minutes.
Step9:Pour in the mushrooms and peas.
Step10:Continue to cook for about 8 minutes. Salt before firing.
Cooking tips:There are skills in making delicious dishes.
