Chinese Food
Stewed partridge and dampness removing soup with Houtou mushroom
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When I was traveling in the company, I bought two bags of Hericium mushrooms and didn't eat them for half a year. My mother-in-law said the mushroom didn't taste very good. My father-in-law and my husband didn't like it very much. But I never touched it. I'm looking forward to trying it. Such a big mushroom. It's not delicious to fry. So let's try soup. For the first time, I was afraid the soup tasted strange, so I only put a little monkey mushroom. -
Cooking ingredients
Cooking Steps
Step1:Soak the Hericium erinaceus in water for about 2 hours.
Step2:Prepare soup materials - red beans, lentils, Yunling, Smilax glabra. Soak in water for standby.
Step3:Prepare appropriate amount of dried kapok. Soak it in clear water for standby.
Step4:Water treatment for partridges and pigs.
Step5:Add cold water to the soup, ginger slices and dates. Bring to a boil.
Step6:Add meat after boiling water. Turn to slow fire.
Step7:Cover the pot. Simmer for about 90 minutes.
Step8:Add salt to taste before flameout.
Cooking tips:Qushi decoction is mainly composed of Smilax glabra, adzuki bean, lentil and kapok. It is suitable for southern people in rainy season to drink. Old fire soup should not be cooked for more than 2 hours, otherwise purine will accumulate. There are skills in making delicious dishes.
