Recipe: Bean bag soba

Home Cooking Recipe: Bean bag soba



  1. . Thaw mushroom thawed, sliced ​​for use

  2. . Dried Cordyceps flowers in clean water, soak for 20 minutes, then clean and stand by

  3. . Yam cleaned, cut into pieces for use

  4. . Add the potted pine, yam, and cordyceps to the soup, seasoning salt, mushroom essence, and wrap the plastic wrap for 1 hour.

  5. . The bean bag is placed in hot water, hot, remove excess oil, and drained.

  6. . Mix the plain soup, mushroom essence, sugar, soy sauce, put in the bean bag, cook for a while, turn off the flame, remove the drained soup.

  7. . Cut the bean bag from the head for use

  8. . Vacuum packed soba noodles, open and put in a hot water pot, boil, drain and drain, put in a bowl, season: salt, sushi vinegar, green mustard, mushroom essence, mix well

  9. . The chilled salmon is not thawed; the parsley is washed and chopped; then the two are well mixed and then slightly seasoned for use.

  10. . The basil leaves are washed and drained for use.

  11. . Put the soba noodles in step (8), then fill the bean bag in step (7), put a piece of perilla leaf, put the appropriate amount of vegetarian salmon in step (9) on the soba noodles, put on the vegetarian salmon Little seaweed

  12. . Remove the Matsutake Broth in step (4), open the plastic wrap, and pour into a bowl. Put in the pine mushroom, Cordyceps flower

  13. . Finally, with a dish of Korean kimchi, a full set. Take a bean bag of buckwheat (そば) noodles, sip a bite, drink a bite of Matsutake soup and taste it into the soul~

Look around:

bread soup durian cake tofu ming taizi jujube sponge cake pizza fish pumpkin pork margaret lotus moon cake mushroom pandan enzyme noodles taro baby black sesame tremella beef watermelon huanren cookies red dates prawn dog