[trial Report of Big Sea Black Garlic] Black Garlic, Mushroom and Fungus Soup

[trial Report of Big Sea Black Garlic] Black Garlic, Mushroom and Fungus Soup

1. Raw material map

2. Wash the mushrooms and black fungus separately and soak in clean water for about 2 hours;

3. Shiitake mushrooms and black fungus have been fully soaked;

4. The shiitake mushrooms and black fungus are divided into fine dices, the ginger is chopped into ginger paste, and the water used for soaking the shiitake mushrooms is reserved;

5. The shiitake mushrooms and black fungus are divided into fine dices, the ginger is chopped into ginger paste, and the water used for soaking the shiitake mushrooms is reserved;

6. Pour the prepared mushrooms, fungus, ginger, and the water for soaking the mushrooms into the pot together. If there is too little water, you can add an appropriate amount of water;

7. Pour the prepared mushrooms, fungus, ginger, and the water for soaking the mushrooms into the pot together. If there is too little water, you can add an appropriate amount of water;

8. Bring to a boil on medium heat, then simmer for 15 minutes;

9. Add the black garlic to the thick and cook slightly;

10. Add a little oil, salt and scallops to the soup to taste

11. Tasting in a serving bowl.

Tips:

1. As the effective ingredient of garlic is volatile allicin, it is not heat resistant, so it should not be boiled for a long time. If the soup is simmered for longer, the garlic will melt.

2. Black garlic can be eaten as a snack alone, you can drink the soup and then add the black garlic to the soup.

3. Black garlic is delicious, and it is still not allowed to consume too much at one time. The health effect lies in the daily adherence to moderate consumption.