<h4>I am Tina3</h4> hours ago
Difficulty: Cut Pier (Beginner)
Time: about 10 minutes
<h3>Ingredients</h3>
Sauerkraut 150g
1 box of mushrooms
Crab mushrooms 150g
1 apricot abalone mushroom
Half a ham
Chicken broth 500ml
1 green onion (shredded)
4-5 slices of ginger ((shredded)
Refers to the pepper ring, chopped chives, and a little chopped coriander
1 scoop of ground white pepper
Salt to taste
Lantern chili sauce 1 tablespoon
Garlic juice (can be replaced with garlic) 2 tablespoons
1 tablespoon garlic chili sauce
1 tablespoon of white vinegar
<h2>Jump on the tip of the tongue - eating a sweaty appetizer sauerkraut braised mushroom step</h2>
1. Slice the ham, cut the ginger into strips and the green onion into strips
2. Wash the sachets you bought and set aside
3. Chop parsley, chopped chives and chilli rings and set aside
4. Cut the mushrooms into thick slices, remove the crab mushrooms from the roots and separate, and slice the apricot abalone mushrooms and wash and set aside
5. Pour a little salad oil into the pot, add ginger and green onion to sauté until fragrant, add 1 tablespoon of lantern chili sauce and 2 tablespoons of garlic juice (METRO sells) and stir-fry to bring out the aroma
6. Pour in the drained bacteria and stir-fry to get out the water, pour in 500ml of chicken broth (there is no soup treasure or water to replace, I still recommend your own boiling chicken soup, do not add any preservative additives), add 1 tablespoon garlic chili sauce, 1 spoon of white pepper powder, 1 tablespoon of white vinegar, a little salt to taste
7. Wait until the soup becomes thicker and darker
8. Sprinkle with chopped coriander, green onion and chilli rings
9. Come to a beautiful photo, sour and spicy, soup can be mixed with rice alive under the strip, a bowl is simply not enough Oh, the umami taste of chicken soup, plus the deliciousness of the fungi itself, can not be more delicious