Shimeji Mushroom and Preserved Egg Soup

Shimeji Mushroom and Preserved Egg Soup

by sourcehe

4.9 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

3

The preserved egg with shimeji mushroom is a kind of boiling soup. Unlike the old hot soup, which takes several hours to boil, choose easy-cooked ingredients for the soup and boil it for ten to twenty minutes. Shimeji mushroom is also called "crab-flavored mushroom", with beautiful appearance, crisp texture and delicious taste. Has a sea crab flavor. It is thicker than enoki mushroom and has a good taste. It is very suitable for making soup. Add two preserved eggs to make a bowl of sweet and delicious soup.

Ingredients

Shimeji Mushroom and Preserved Egg Soup

1. Prepare fresh ingredients: real shimeji mushroom, PS: This real shimeji mushroom is made by yourself.

Shimeji Mushroom and Preserved Egg Soup recipe

2. Remove the head of the shimeji mushroom, tear off one by one, wash and remove;

Shimeji Mushroom and Preserved Egg Soup recipe

3. Shell the preserved eggs and cut into pieces, shred the ginger, and prepare the shimeji mushrooms;

Shimeji Mushroom and Preserved Egg Soup recipe

4. Add a moderate amount of water to boil the ginger and put in preserved egg cubes;

Shimeji Mushroom and Preserved Egg Soup recipe

5. Add the shimeji mushrooms and olive oil and cook for 15 minutes;

Shimeji Mushroom and Preserved Egg Soup recipe

6. Add chicken powder, salt, and chives and mix well.

Shimeji Mushroom and Preserved Egg Soup recipe

7. Fresh, sweet and delicious, seafood-flavored mushroom soup

Shimeji Mushroom and Preserved Egg Soup recipe

Tips:

1. If the mushrooms are sent by themselves, they should be kept moist;
2. Add some ginger to remove the fishy smell of preserved eggs;

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