Mushroom, Fungus, Mussel Soup

Mushroom, Fungus, Mussel Soup

1. Prepare the ingredients, mussels, shiitake mushrooms and black fungus,

2. Soak the black fungus, wash it, and tear off the small pieces,

3. After the shiitake mushrooms are soaked, cut off the roots and don’t pour off the water for soaking the shiitake mushrooms.

4. The mussels are soaked in cold water, then soaked in rice-washing water for 20 minutes, and then washed.

5. Add shiitake mushrooms, mussels, soaking shiitake mushrooms and mussels to the pot, then add 2 bowls of water and bring to a boil.

6. Turn to low heat and cook for 30 minutes,

7. Add black fungus and cook for another 10 minutes. Add salt to taste before serving.

Tips:

1. The wild dried mussels from Beihai have been treated very cleanly, so just soak them in clean water, then soak them in rice-washing water, and then simply wash them. You should choose to wash the rice twice in the rice-washing water. Of water,
2. Try to choose small shiitake mushrooms for the soup, which will have a stronger taste.
3. When processing the black fungus, tear it with your hands instead of cutting it with a knife.
4. Add the water for soaking shiitake mushrooms and mussels when boiling the soup. The finished soup will taste particularly fresh.