Corn Mushroom Soup

Name: Corn Mushroom Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 sweet corn; 100g Seafood Mushroom; 300g keel; Some Wolfberry; Some salt; Some Cooking Wine; Some Sliced ginger; Some shallot

by I am happy to meet

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

A few days ago, I grabbed the red envelope and fight for RP in the "Kunbo Casserole Gourmet Welfare Group" to get a 18cm Kaidebao small casserole. I think this casserole is very suitable for boiling soup. It is simmered in a low heat to produce a thick soup, which is very original and original. More importantly, no nutrition is lost!

Ingredients

1 Sweet Corn
100g Seafood Mushroom
300g Keel
Some Wolfberry
Some Salt
Some Cooking Wine
Some Sliced Ginger
Some Shallot

Corn Mushroom Soup

1. .Wash the ingredients and set aside. I like to use sweet corn to cook the soup. The corn cooked in the bone soup is super tender and tastes very enjoyable!

2. The corn is cut into small pieces, the size is based on personal preference. (Of course I like to eat a large section, it is also a pleasure to take a picture, feel free)

3. The keel is blanched in water to remove the bloody smell, so that the soup will be more refreshing~ (this step must not be lazy) Add an appropriate amount of pure water to the casserole, bring the keel, ginger slices, and cooking wine to a boil, turn to a low heat, and boil the top half Hours.

4. Add corn segments, seafood mushrooms, and salt, and simmer for about 15 minutes. Before turning off the heat, add an appropriate amount of goji berries.