Guangdong Old Fire Soup-mushroom, Fungus, Cuttlefish Soup
1.
Soup cleaning: Soak the soup (except cuttlefish) in clean water for 15-20 minutes, then pick it up and set aside
2.
Soak the cuttlefish and ginger slices in clean water for 60 minutes, peel off the surface film, remove the bones, and cut into shreds for later use (fish bones can also be cooked together)
3.
Put the main ingredients into boiling water and cook for 8-10 minutes to get rid of blood stains and peculiar smells, pick up and set aside
4.
Put the ready-to-use soup and main ingredients into the soup pot, add 2 liters of water, boil over high heat, reduce to low heat and slow cook for 90-120 minutes. Please add appropriate amount of salt to taste 5 minutes before turning off the heat.
Tips:
It is recorded in ancient Chinese literature that cuttlefish meat has the effects of nourishing blood and nourishing yin, and invigorating the kidney and ventilating. Its taste is sweet and salty, and it can replenish qi and strengthen muscles, nourish liver and kidney, nourish blood and veins, relieve collaterals, benefit fetus, and regulate menstrual blood. Most people can eat it. Most suitable for women. Shiitake can invigorate the spleen and stomach, replenish qi and blood, nourish the mind and calm the nerves, beautify and detoxify, and improve constipation; black fungus is a good detoxification food. This soup detoxifies the skin and nourishes the blood.
The ingredients needed for this soup can be bought in supermarkets and vegetable markets. For children who want to be lazy, there is a package of prepared ingredients in my Taobao shop [Xiaowanzi Soup], which saves you the pain of preparing everywhere. ! ! ! ! ! ! ! !
This soup is a good winter nourishing soup. It tastes fresh, fragrant and refreshing. It is very suitable for making during the Spring Festival. If there is plenty of time, the stewing time can be extended.
