Tremella and quail soup

Method of Tremella quail soup:

Raw materials for Tremella and quail soup

A quail,

Water hair white fungus 150g,

50 grams of mushrooms,

Six quail eggs,

50 grams of tomatoes. Shaojiu 12g,

Green onion 5g,

Ginger 2G,

2 g refined salt,

1 gram of monosodium glutamate.

The processing steps of tremella and quail soup are as follows:

① Remove the remaining hair of quails, cut open the abdomen and remove the internal organs. After cleaning, wipe Shaoxing wine and salt, marinate for 20 minutes, add water and high heat for 6 minutes, boil, skim the foam, add Shaoxing wine, ginger slices and scallion, low heat for 25 minutes.

② Leave the soup to remove the meat (another cooking), put white fungus, mushroom and the whole boiled egg in the soup, adjust the flavor, then heat for 6 minutes, finally add monosodium glutamate and tomato slices.

Tremella and quail soup

Remove the remaining hair, laparotomy and viscera of quails, wash them, apply Shao wine and salt, marinate them for 20 minutes, add water and high heat for 6 minutes, boil them, skim the foam, add Shao wine, ginger slices and scallion, low heat for 25 minutes.

Manufacturing materials

Category: private dishes, malnutrition recipes, recipes for the elderly, nourishing recipes, late pregnancy recipes

Technology: boiled, salty and delicious

Eating: breakfast, Chinese food, dinner, snacks

Ingredients: 250g quail meat, 150g Auricularia auricula (Shuifa)

Accessories: Mushroom (fresh mushroom) 50g, quail egg 120g, tomato 50g

Seasoning: rice wine 12g, scallion 5g, ginger 2G, monosodium glutamate 2G, salt 1g

Recommended index

Recommendation Index 7 nutrition index 9 difficulty index 4 time index 5 weight loss index 0 beauty index 4 spicy index 0

Production method

2. Leave the soup to remove the meat (cook in addition), put white fungus, mushroom and the whole boiled and shelled egg in the soup, adjust the flavor, and then raise the heat for 6 minutes, and finally add monosodium glutamate and tomato slices

dietary nutrition

Quail egg

As the saying goes: "to eat birds, pigeons, quail." Quail meat and eggs are delicious and nutritious. Quail egg is a good tonic. It has unique nutrition, so it is called "the best egg". It is nearly round, small, only about 5g, with brown spots on the surface. The nutritional value of quail egg is no less than that of egg, and it has better skin care and beauty effect. Generally recognized as a delicacy, this kind of small egg is usually boiled to full or half cooked and then shelled. It can be used in salads, pickled, boiled or made into jelly food.

Quail

Quail is a pheasant. As the saying goes: "to eat birds, pigeons, quail." Quail meat and eggs are delicious and nutritious. Quail, also called quail for short, is a kind of reddish brown bird with small head, short tail and poor ability to fly. Quail meat is a typical food with high protein, low fat and low cholesterol, which is especially suitable for middle-aged and elderly people, as well as patients with hypertension and obesity. Quail can be compared with ginseng, the king of tonics, known as "animal ginseng".

Tomatoes

Tomato is an annual vegetable belonging to Solanaceae. Native to South America, it is widely cultivated in all parts of China and produces more in summer and autumn. It is said that tomato was first grown in South America. Because of its delicate color, people are very wary of it. It is regarded as "Fox's fruit", also known as wolf peach. It is only for viewing, but dare not taste. Now it's delicious for many people. Tomatoes are rich in carotene, vitamin C and B vitamins, especially vitamin P, which is the highest in vegetables. The edible part of tomato is juicy berry. According to the shape of the fruit, it can be divided into round, oblong, oblong, pointed round; according to the color of the peel, it can be divided into big red, pink, orange red and yellow. Red tomatoes, red fruit color, generally slightly oblate ball, navel small, thick, sweet, juicy, refreshing, good flavor, raw food, cooked food can also be processed into tomato sauce, tomato juice; pink tomatoes, pink red fruit, nearly spherical, navel small, smooth fruit surface, moderate sour and sweet taste, good quality, yellow tomatoes, orange fruit, big, round, thick flesh, succulent It's easy to eat cooked food because it's easy to eat. Quality requirements of tomato: generally, the fruit shape is round, no crack, insect bite, moderate maturity, sweet and sour taste, fat meat, small ventricle. It is suitable to choose tomato with moderate maturity, which not only has good taste, but also has high nutritional value.

Mushroom

Mushroom is the fruiting cap and stipe of Agaricus subphylum basidiomycetes subphylum of edible fungi. It is usually called "four edible fungi" which are beneficial to human body together with Pleurotus ostreatus, Volvariella volvacea and Lentinus edodes. When the diameter of the mushroom is 2-4cm, the mycelium is not opened, the stipe is short and thick, about 2-4cm long, and the transverse diameter is 1.5-2CM, the meat is thick, crisp and tender, the flavor is rich, and the quality is the best. Most of them are cultivated artificially, and their meat is tender and delicious. It belongs to edible fungi. The mushroom cap is white or light yellow, the young mushroom is hemispherical, the edge is involute, and gradually unfolds with maturity, showing an umbrella shape. Stipe supported in the middle of cap, white. The folds are pink at first and brown later. There are rings on the stipe.

Auricularia auricula

Auricularia auricula is a kind of fungus parasitic on dead wood, which is rich in iron, calcium, phosphorus and vitamin B1. Auricularia auricula is a fungus of auriculariaceae. Auricularia auricula is widely distributed in China, ranging from Heilongjiang in the north to Hainan Island in the south, Gansu in the west, Fujian and Taiwan in the East. Among them, Hubei, Hunan, Sichuan and Guizhou are the main producing areas, and the output of Hubei accounts for about 70% of the total output of the country. Fresh Auricularia auricula is gelatinous, translucent, lateral on trees, 5-10 cm in diameter, elastic, smooth concave ventral surface, edge slightly rolled up, convex back, with very fine villi, dark brown or tea brown. After drying, it shrinks to be horny, hard and brittle, with dark gray or grayish white on the back; after entering water, it expands and can return to its original state, soft and translucent, with smooth mucus on the surface. Soft texture, delicious taste, rich nutrition, can be vegetarian or meat, not only add style to the dishes, but also can nourish the blood and keep the face, dispel disease and prolong life. Modern nutritionists highly praise Auricularia auricula as "the meat in the vegetable", and its nutritional value can be comparable to that of animal food.

Nutrients

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