Chicken and bamboo fungus soup

Method of chicken antler and bamboo fungus soup:

Raw materials for making chicken antler and bamboo fungus soup:

1 / 2kg Live Prawns, 2 dried scallions, 1 egg, 1 green pepper, 1 package of taro, 1 can of Cornu and several pieces of sweet bamboo shoots.

3 / 4 tsp salt, 1 tsp chicken powder, a little pepper and sesame oil, 2 tsp raw powder, 2 tbsp water, 1 tsp sesame oil or oil.

The processing steps of chicken antler and bamboo fungus soup are as follows:

1. Cut prawns' whiskers, wash and drain.

2. Fry in shell until ready to use.

3. Remove the package of taro, pour out the water and fly the water.

4. Wash green peppers, shred, heat oil, stir fry green peppers, serve and set aside.

5. Heat oil, saute shallot, pour in cornstarch, seasoning and sauce, and let roll.

6. Add egg liquid, mix well, add shredded taro, green pepper, shrimp and sweet bamboo shoots, and serve after rolling.

Chicken and bamboo fungus soup

Chicken and bamboo fungus soup is a delicacy. The main materials are chicken breast, Dictyophora, etc.

Basic materials

150 grams of chicken breast, 350 grams of Dictyophora indusiana, salt, coriander leaves, bean sprout leaves, cucumber skin, carrot egg white, soup, mushroom, lard.

Production method

Cut the chicken breast into strips, and then add salt and egg white. Cut the Dictyophora indusiata into elephant eye slices, cut the carrots into small pieces, cut the cucumber skin into thin strips, and cut the Lentinus edodes into flowerpots. Take 12 small spoonfuls, spread lard on them, then smooth the mushrooms inside, decorate them with parsley leaf, bean cotyledon, carrot powder, cucumber skin, mushroom flower pot pieces, make them into various flower shapes, steam them for 3 minutes and take them out for standby. Blanch the Dictyophora and put it into the soup basin. Then float the steamed chicken into the soup.

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