Chinese Food
Rice noodles with mushroom and chicken soup in spring
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It's sunny in spring. Everything sprouts. I want to make a mushroom soup suitable for spring for my family with the most seasonal mushroom. There are many kinds of mushroom in spring. It tastes delicious and nutritious. Mushroom with chicken soup is the most perfect. But it will take a long time to cook chicken soup. I think there will be a thick layer of chicken oil on it. It makes me a little hesitant to lose weight. If there is a 0-fat chicken soup with delicious mushroom, how perfect it is. As a nutritionist, I chose Xingshan collagen, jujube and chicken soup to make this delicious dish. This soup only adds salt as seasoning, but it is very delicious. A fresh word makes us feel the taste of spring. The soup is very delicious. It gives the taste buds a wonderful feeling. Because in addition to mushrooms, and the essence of concentrated chicken soup, the mushrooms are delicious. Chicken soup 0 fat let us drink a few bowls do not worry about fat. I named this delicious rice noodle with white jade, red mushroom and chicken soup. Because mushroom contains a lot of microelements such as selenium, zinc
Cooking ingredients
Cooking Steps
Step1:Collection of raw materials.
Step2:Clean all the mushrooms. Cut the mushroom into flower cutters, slice the apricot and abalone mushrooms. Remove the roots of other mushrooms and wash them
Step3:In a small saucepan, add cold water and rice noodles to make them soft
Step4:Add all the processed mushrooms to the small stew pot. Cook until soft
Step5:Pour in 12 bags (100ml) of Xingshan collagen red jujube concentrated chicken soup. It is recommended to add 1 bag for one person to eat, and 2 bags for 23 people
Step6:Scald the pea seedling with boiling water. It is recommended to add it to mushroom and chicken soup after scalding. It will not damage the flavor of the soup
Step7:Season with 1 teaspoon salt. Sprinkle with edible flower petals.
Step8:Chicken soup can also be boiled and drunk immediately after opening the bag. It tastes mellow and beautiful. It nourishes the appearance.
Cooking tips:Xieshan collagen red jujube thick and mellow chicken soup. Zero fat. Traditional technology whole chicken boil. After several hours of slow work and fine boil; modern technology to remove fat. Fresh taste, healthy and nutritious. There are skills in making delicious dishes.
