Recipe: Bamboo squash soup

Home Cooking Recipe: Bamboo squash soup

Notes:

Fresh soup for the summer gastrointestinal

Ingredients:

Steps:

  1. Prepare the required raw materials, bamboo stalks, cucumbers, clams, and mushroom-flavored soup

  2. Soak in cold salt water for 20 minutes, drain and soak for 10 minutes in warm water.

  3. Drain the excess water that has been soaked in the bamboo raft. Cut off the caps (closed ends) and cut them into segments

  4. Cucumber peeled and cut into pieces

  5. Add three bowls of water to the pot and add more than ten dried mashes. After boiling, put a mushroom flavored Knorr’s soup

  6. Put in bamboo simmer for 10 minutes, put in the cucumber slices for 20 minutes, then cook for two or three minutes, remember not to put any spices, because the soup is very delicious.


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