Mussel Dried Soup

Name: Mussel Dried Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Dabaigan; 50g Dried day lily; Some Black Fungus; 100g Dried mussels; 3 slices bacon; Some ginger; 1 branch Shi Yunsheng Thick Soup; Some salt

by Xiao Geng's mother

5.0 (1)

Favorite

13

Difficulty

Easy

Time

30m

Serving

2

The shadow of mussels can often be seen on the banquets when I was young. Now there are more delicious things. Some of the seafood that was commonly used in the past has also been eliminated, but the taste in memory is getting stronger and stronger. The whole family went there a few days ago. When I went to the supermarket, I saw that the greedy bugs of dried mussels were brought out again. I bought some soaked in water, added winter melon and carrots for a soup. Xiao Geng was very reluctant to eat this at first, and was tricked by Lao Geng After a bite, the good guy was not at all polite. He ate half of it and asked when he would make this next time! This time I changed some things and boiled them together, and added some Shi Yunsheng's thick soup, the taste has nothing to say! "

Ingredients

Mussel Dried Soup

1. Prepare the ingredients

2. Black fungus, day lily, dried mussels are soaked and washed in advance, and then white dried, soaked black fungus, bacon shredded.

3. Bring water to a boil, blanch the white dry, day lily separately

4. Soak in cold water after blanching.

5. Replace with clean water, add mussels to a boil, cool water and set aside

6. Heat in a frying pan and stir fragrant ginger.

7. Add bacon and stir fry the mussels for a fragrant flavor.

8. Add white dry, day lily, and water together, then add black fungus silk, Shi Yunsheng's stock.

9. Bring to a boil for two or three minutes and add a little salt to taste.

Tips:
1. White dry blanched water can remove the beany flavor, and daylily blanched water can remove the sour taste.

2. Because the broth is added, no seasoning is added to increase the freshness, and only a little bit of salt is needed

Yes, the broth itself has a salty taste

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