Asparagus itself has a light taste and is cooked with a variety of mushrooms. It is a very elegant and delicious vegetarian banquet.
Mushrooms are washed. Pleurotus eryngii and shiitake mushrooms. The bamboo poles remove the floccules from the head and then soak them in warm water. In addition to bamboo rafts, all other mushrooms are put into the pot, and the drinking water is boiled into mushroom soup. (Boiled in medium and small heat for about 25 minutes.)
After the mushroom soup is cooked, the mushrooms are removed. Asparagus removes some roots and cuts them into three segments (length as shown).
Cook the asparagus in the mushroom soup. Then remove the asparagus.
Put the bamboo raft and other mushrooms into the mushroom soup and boil, add seasoned salt.
After the corn starch is transferred with cold water, it is added to the mushroom soup and a thin sputum is hooked.
Good asparagus in the plate. Mushrooms are stacked on asparagus and then topped with mushroom soup. Serve.