Mushroom Noodle Soup
1.
Prepare ingredients.
2.
Remove the roots of the rapeseed and soak it in light salt water for more than ten minutes.
3.
Remove the roots of the shiitake mushrooms and soak them in light salt water for 10 minutes. After soaking, the mud and sand stained on the surface of the mushrooms can be gently rubbed off, and part of the muddy smell of the mushrooms themselves can be removed.
4.
Cut the washed shiitake mushrooms into small cubes. When cutting the shiitake mushrooms, you can squeeze the water with your hands. In addition, set aside two shiitake mushrooms on the surface
5.
Put an appropriate amount of oil in the pot, and when the oil is 50-60% hot, add the diced mushrooms and stir fry.
6.
If time is too late, just fry the mushrooms until Microsoft can smell the fragrance. If you want to get a better taste, you can continue to fry for a while. When the mushrooms are fried again, the juice will ooze out, so that the aroma will be stronger after being fried.
7.
Add hot water to a boil, then add oyster sauce, light soy sauce, and salt to taste. Turn to low heat and cook for about 5 minutes. You can taste the taste of the soup and adjust the saltiness to suit your taste. If you are a vegetarian, use shiitake oyster sauce instead of ordinary oyster sauce.
8.
Put the noodles into the hollow noodles and keep the fire high. Use chopsticks to spread the noodles so that the noodles are evenly heated in the pot. Because this noodle is hollow, it is easier to taste than ordinary noodles, can absorb the flavor of the soup, and is easier to cook. It undergoes active fermentation, so it is easier to digest and absorb.
9.
When the noodles are boiled to seven mature, add the rapeseed and cook until the noodles have no hard cores.
10.
