Bai Yuji Ginseng Soup

Name: Bai Yuji Ginseng Soup
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Iceland Red Ginseng; 50g Small rape; 50g White jade mushroom; Some Refined salt; 10g starch

by Love promise

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

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.

Ingredients

Bai Yuji Ginseng Soup

1. Prepare the required ingredients

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

3. Blanch the white jade mushrooms in boiling water

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

5. Starch diluted for use

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

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

8. Put in red ginseng

9. Add small rapeseed and season with salt

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

11. Finished product, fresh and elegant

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