Bai Yuji Ginseng Soup

Bai Yuji Ginseng Soup

by Love promise

5.0 (1)
Favorite

Difficulty

Easy

Time

20m

Serving

2

Iceland red ginseng is produced in the pure seas of Iceland and is naturally native. Because Iceland’s marine protection has been done very well, the seas here have not been polluted. The sea cucumbers grown here have no pollution, and the nutrition is better than other regions Sea cucumber. Stir-fry with such precious ingredients is too wasteful. The soup is cooked with white jade mushrooms, which is very delicious. "

Bai Yuji Ginseng Soup

1. Prepare the required ingredients

Bai Yuji Ginseng Soup recipe

2. Pick off the old roots of small rapeseed, wash and cut in half

Bai Yuji Ginseng Soup recipe

3. Blanch the white jade mushrooms in boiling water

Bai Yuji Ginseng Soup recipe

4. After the red ginseng has been thawed naturally, cut into small pieces

Bai Yuji Ginseng Soup recipe

5. Starch diluted for use

Bai Yuji Ginseng Soup recipe

6. Put an appropriate amount of water in a casserole and boil

Bai Yuji Ginseng Soup recipe

7. Add the white jade mushrooms and cook for a while

Bai Yuji Ginseng Soup recipe

8. Put in red ginseng

Bai Yuji Ginseng Soup recipe

9. Add small rapeseed and season with salt

Bai Yuji Ginseng Soup recipe

10. Finally, add water and starch to thicken the heat to turn off the heat

Bai Yuji Ginseng Soup recipe

11. Finished product, fresh and elegant

Bai Yuji Ginseng Soup recipe

Tips:

Tips:
1. White jade mushrooms should be blanched to remove oxalic acid
2. This soup is a clear soup, so no other seasonings are added, so as not to affect the umami taste of sea cucumbers
3. Put the ingredients into the pot in the order of maturity, and finally put the salt

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