Bai Yuji Ginseng Soup

Bai Yuji Ginseng Soup

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.

Difficulty

Easy

Time

15m

Serving

2

by Love promise

5.0 (1)

Ingredients

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How to make it (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. Blanch the white jade mushrooms first to remove the oxalic acid
2. This soup is a clear soup, so no other seasonings are added, so as not to affect the umami taste of the sea cucumber
3. Put the ingredients into the pot in the order of maturity, and finally put salt


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