Sanxian soup is a traditional dish belonging to the Gangnam region, which three fresh soups are authentic? Some people say sea cucumber, squid and dried bamboo shoots, while others say that the three fresh in the authentic three fresh soups are skin belly, hoofed hood and quail eggs. With the continuous improvement now, the three fresh in the traditional three fresh soups have also been improved into different versions, but no matter how to change its characteristics, there is only one, that is, fresh, delicate and smooth.
Winter is suitable for drinking more soup, rather than eat meat but also drink more soup, winter drinking soup is not only conducive to warming up, but also can moisten the stomach. From today on Jinan is going to usher in a substantial cooling, I heard that tomorrow will drop to about one degree, the weather will be very cold, the heating is now on, so the ball mother plans to boil more soup to drink later. Today I chose three kinds of mushrooms to make a delicious three-fresh soup, using oyster mushrooms, enoki mushrooms and white mushrooms, these three ingredients are really delicious, look at my specific method.
【Ingredients】
Oyster mushroom, enoki mushroom, white mushroom, salt, vegetable oil, starch, chicken essence, pepper, ginger, goji berries, coriander.
【Preparation steps】
(1) White mushroom do not look at its surface is very white, but in fact, it is very dirty, you need to soak it in salt water for 15 minutes, and then use your hands to continuously scrub, rub out some dust and dirty gas, and then wash it thoroughly with clean water.
(2) After washing, cut the white mushrooms into small cubes, the oyster mushrooms are also washed and cut into cubes, the enoki mushrooms are cut into cubes for later use, and the ginger is cut into small pieces for later.
(3) After all the ingredients are ready, start the oil pot, heat the oil temperature by 60%, heat the ginger and stir-fry, then pour in water, first boil the water until boiling, and then add three kinds of mushrooms.
(4) When boiling mushrooms, adjust a bowl of starch water, add starch into the water, be sure to stir continuously, so as to avoid starch sticking together, to prevent small bumps in the soup.
(5) After the second opening of the pot, pour the starch water in, stir while pouring, then the soup will become more smooth and tender! When the pot is opened for the third time, turn off the heat and sprinkle with salt, chicken essence and pepper.
(6) Stir well after turn off the heat, and then sprinkle with goji berries and coriander to garnish, you can out of the pot bowl, because the pepper smells like a spicy taste, like pepper soup, drink a bite after the special warm, very suitable for winter cold days to drink, like to eat quickly do it to try it!
【Cooking Tips】
After the mushrooms are cleaned and diced, they are easily oxidized in the air, so cut well and quickly go to the pot, do not stay for a long time, to prevent oxidation from turning black.
Finally, I weakly asked, which three fresh soups are authentic, and which three fresh soups do you drink?
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