Sliced Meat Soup with Wild Mushroom
1.
After the meat slices are cut, add oil, salt and ginger to marinate for a while;
2.
Soak the mushrooms in advance, wash them, and cut them into slices for later use; (the water for soaking the mushrooms can be reserved for soup)
3.
Cut off the roots of Flammulina velutipes, wash and drain for later use;
4.
Put an appropriate amount of water in the pot (the water used for soaking the mushrooms can also be added), and add the lean meat slices;
5.
After the water is boiled, remove the blood foam, add shiitake mushroom slices, turn to a low heat and cook for about 5-10 minutes to make the ingredients taste better;
6.
Then add enoki mushrooms and boil together;
7.
Add the right amount of salt to adjust the taste;
8.
The lotus root powder was boiled with water in advance, added to the soup, stirred clockwise with a spoon, boiled again, and finally added coriander and chopped green onion!
Tips:
The dried shiitake mushrooms I use are more fragrant than fresh shiitake mushrooms. Of course, you can also use fresh ones. You can order some fungus or something. It is also good to make a mushroom pot!
In addition, starch or other powders can be used without lotus root powder!
This soup is very sweet, so there is no need to add chicken essence or the like, so it’s better to eat less!