[taste of home] nourishing and health preserving keel soup recipe-Chinese Food-best chinese food recipes-cooking food

[taste of home] nourishing and health preserving keel soup

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I haven't made soup for a long time. A few days ago, I bought the soup for the growth of mixed bacteria with matsutake antler in the bean and fruit excellent food collection. It looks good. So the rhythm of today's soup is born. I've been drinking soup from every family for countless times, but I still can't drink the taste of becoming a monk. What's missing? Maybe it's just the way of cooking soup outside that gives a commercial taste. So we start to miss the taste of home more and more

Cooking ingredients

keel:500g

matsutake mushroom:1 package

Youshi Huimai:8

mixed bacteria:moderate amount

Cooking Steps

Step1:Tangjia's material packaging is very attentive. A bag is separated and sealed.

Step2:Soak in rice washing water for 1 hour. Put in a few drops of vinegar.

Step3:Let the keel go and fly in the water. Hee hee is to let go of the water and roll.

Step4:Wash the mixed bacteria with clear water. Press repeatedly. Wash.

Step5:I forgot to take photos here. After washing. Shred the Hericium Mushroom and put it into the pot together with other materials. Add 23 liters of water. My soup pot. So there's no loss of water. If you use it on fire. It's better to have 3 liters of water. Boil in high heat and boil in low heat for 2 hours.

Step6:It's boiling - the smell in the kitchen

Cooking tips:There are also soup making materials in supermarkets. Very good. I bought orange peel in it this time. Five red dates. Two Hericium erinaceus. One Agaricus blazei. A little mushroom. A little straw mushroom. A little black fungus. There are skills in making delicious dishes.