Recipe: Tea tree mushroom soy bean spine soup

Home Cooking Recipe: Tea tree mushroom soy bean spine soup

Notes:

I ran all the way to update the recipe. I’ve been busy recently, but the meal is still delicious, and the soup is still good to drink. Guangdong people love soup, not so much superstitious to nourish and moisturize the effect, it is better to say that it is a fascination with home and memories. No matter how arrogant you are outside, you can only cover your home, as soon as you return home to drink the old fire soup of your mother and wife, the whole is like the Moutaro rice ball of Doraemon, and the eyes immediately become docile. This is not a bit exaggerated. Every native of Guangdong can truly appreciate the magical power of a bowl of soup to tame people. The tea tree mushroom, the soybean stalk, the dark brown soup with the light yellow soft bean, and the tea tree mushroom with the same dead branch, the color is very antique, plus the mellow and sweet taste, the whole drink feels very simple and elegant. The effect of the soup is unknown. Anyway, like the soup lovers of my taste system, as long as it is a recipe left by my mother, and it is delicious, it must be wrong!

Ingredients:

Steps:

  1. Tea tree mushrooms, soybeans, and dried squid are pre-empted. Tea tree mushrooms soak for 2 hours, soy beans and cuttlefish dry for half a day.

  2. Wash the spine and cut large chunks. Boil a pot of water, put it into the spine, and pick it up.

  3. Ginger

  4. Pour all the above ingredients into the soup and add 1L of water (more points and less). After the fire was boiled, the small fire was slow for 1.5 hours. Season with salt.

Tips:

Dried cuttlefish is mainly used for freshening. If not, it can be replaced with scallops, octopus, dried shrimps and the like. If you don't have a big soup, you can use a rice cooker instead. The pressure cooker is also OK. After the jet, turn off the small fire for 20 minutes.


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