Hello everyone, I am the first gourmet Ah Fei, every day there are several dishes to share with you, pay attention to take you to appreciate the taste of the tongue of the world.
Now that it has entered the late autumn festival, it is a good season to eat hot pot and drink soup, at this time, the soup stewed with various ingredients has become the favorite of the majority of friends, and today I will share with you a "winter melon fungus soup" method.
Wood ear fungus has high nutritional value, rich in protein, calcium, iron, carotene and other nutrients, with blood replenishment, detoxification, cancer prevention and other effects. Not only is the fungus rich in nutrients, but also the nutritional value of winter melon is also very high, often eating winter melon can play a role in reducing fat and fat, as well as the role of beauty and beauty. Usually, when we eat, winter melon is used to stew soup and stir-fry chicken.
Winter melon fungus soup is a very simple home-cooked soup, you can make a pot in a few minutes, if you want to make this winter melon fungus soup delicious and delicious, just follow me to see how to make it! In the process of making, as long as you master these key steps, you can make the winter melon fungus soup crisp and delicious, the soup is delicious, and it is not enough to make a large pot.
【Winter melon fungus soup】—— Light nutrition
Ingredients: Fungus, winter melon
Side dishes: carrots, ham
Accessories: green onion, minced ginger, coriander, egg, flour, starch
Seasoning: salt, pepper, soy sauce, chicken juice, sesame sesame oil
<h1 class="pgc-h-arrow-right" data-track="18" > 1. Prepare ingredients</h1>
First, prepare the appropriate amount of fungus in water, soak for 1 hour, soak until soft, and then fish out and chop.
Prepare a piece of winter melon, remove the skin and melon and cut into thin strips.
<h1 class="pgc-h-arrow-right" data-track="20" >2</h1>
Prepare half a carrot and cut into thin strips.
Prepare a ham and cut it into thin wires as well.
A little more chopped green onion, minced ginger, and coriander.
Beat 2 eggs into a bowl and stir into egg mixture.
Prepare a small basin, add a spoonful of starch and an appropriate amount of flour, add a small amount of water several times and stir into a delicate batter.
<h1 class="pgc-h-arrow-right" data-track="22" >3. Blanch the side dish</h1>
Add the right amount of water to the pot, after boiling on high heat, first add winter melon and carrots, cook until it takes about 30 seconds, then add the fungus and ham slightly blanched and poured out, put in the water to cool, so that it is more crisp to eat.
<h1 class="pgc-h-arrow-right" data-track="31" >4. Start cooking</h1>
Heat the pot, add a little bottom oil, put the green onion, ginger into it and stir-fry the aroma, we add the right amount of water along the side of the pot, and then pour in the blanched side dishes and ingredients, add 2 grams of salt, 2 grams of pepper, 10 grams of light soy sauce, 5 grams of chicken juice, friends without chicken juice can use chicken essence instead.
After the high heat is boiled, beat the foam in the pot, pour in the batter while stirring, adjust it to your favorite consistency, continue to cook until the soup boils, and then turn to a low heat to pour the egg liquid into the pot, after all the egg flowers float up, then add a little sesame sesame oil, sprinkle with coriander, delicious.
<h1 class="pgc-h-arrow-right" data-track="38" > small summary:</h1>
1. It is best to soak the fungus in water or warm water, and it is more crisp to eat.
2. The batter can be mixed with only flour, and adding starch can increase the brightness.
3. Blanched side dishes should be quickly cooled, so that the taste is more crisp and tender.