Fresh bamboo shoots soup

Fresh bamboo shoots soup

Introduction:

Production steps:

Step 1: slice bamboo shoots and shred bean skin;

Step 2: blanch the bean skin with water;

Step 3: heat oil in a hot pan, add bamboo shoots and stir fry;

Step 4: add black fungus and stir fry;

Step 5: add 2.5 tbsp cooking wine, Chinese wolfberry and stock to simmer;

Step 6: add the blanched bean skin and bring to a boil. Add salt and sugar and sprinkle with scallions before boiling.

Materials required:

Bamboo shoots: right amount

Auricularia auricula: right amount

Bean skin: right amount

Scallion: right amount

Wolfberry: moderate

Soup: right amount

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Precautions: 1. Open the back of bamboo shoots, put them in the pot under cold water, and cook them slowly over low heat for 1 hour to remove astringency and retain sweetness; 2. Use sour bamboo shoots instead of fresh ones to make sour bamboo shoots soup.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and sweet