Mushroom and Taro Soup

Name: Mushroom and Taro Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Hairy taro; 100g Black Fungus; 100g Tricholoma; 100g Coprinus comatus; 100g Pleurotus ostreatus; 100g Enoki mushroom; 50g Sweet green peas; 5g ginger; 20g shallot; Some Sugar; Some salt; 15g olive oil; Some Shimizu

by Air pilot

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

This is a soup with soft glutinous scent of small hairy yam, just to set off the unique scent of mushrooms, light and mellow, very suitable for summer season, appetizing, detoxification, nourishing and nourishing.
Hairy taro is also known as taro, taro, and taro. The nutritional value of taro is very high. The starch content in the tuber is as high as 70%. It can be used as food and vegetable. It is a tonic for both young and old. Taro is also rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, vitamin B1, vitamin B2, saponins and other ingredients. Chinese medicine believes that taro is sweet, pungent, and flat, and enters the intestines and stomach. It has the functions of invigorating the stomach, widening the intestine, laxative, nourishing the liver and kidney, adding essence and marrow. It has a certain effect on adjuvant treatment of dry stool, goiter, scrofula, mastitis, insect biting bee sting, intestinal worm, acute arthritis and other diseases. "

Mushroom and Taro Soup

1. Prepare the materials.

2. Soak the fungus to remove the roots, remove the roots of the enoki mushrooms and disassemble them, remove the roots of the oyster mushrooms, and break into strips. After washing, all are blanched in boiling water, and a little salt can be used to sterilize.

3. The blanched mushrooms wash away the foam and drain the excess water.

4. Slice the blanched mushrooms (not too thin), peel the hairy taro and cut into pieces with a hob.

5. White onion and finely chopped ginger.

6. Heat the wok, add olive oil or other light vegetable oil, and sauté the onion and ginger until fragrant.

7. Stir the hairy taro in the pan for 3 minutes.

8. Pour in the mushrooms and taro pieces and stir fry evenly.

9. Add water to submerge the ingredients, simmer until the taro is cooked thoroughly, add half a teaspoon of sugar and salt.

10. Pour the green beans before serving, and sprinkle with chopped green onions after serving.

11. You can also add a few drops of sesame oil.

Tips:
1. You can wear disposable plastic wrap gloves when cleaning the taro to prevent sensitive skin from being allergic to hair. Once it happens, it can be gently scrubbed with ginger juice.

2. Wait until the taro is cooked before adding salt, otherwise it will not be soft and waxy. The taro itself contains high starch, so there is no need to adjust the water starch, the soup is naturally thick.

3. Do not put the green beans in the pot early, they will cook quickly, and they won't be green after the fire is over.