Lotus root, yam and mushroom soup

Lotus root, yam and mushroom soup

Introduction:

"These three ingredients are all white. If you add green vegetables, you might as well call them" green (clear) white soup ", hehe. It's hot in summer. A bowl of light and salty vegetable soup can relieve the heat and moisten the intestines, supplement the salt and vitamins, and it's refreshing and not greasy. "

Production steps:

Step 1: peel and wash the lotus root, and cut it into pieces about 0.5cm thick.

Step 2: peel and wash the yam and cut it into strips.

Step 3: wash the mushrooms and tear them into strips.

Step 4: open a hot pot and pour in the cooking oil. When the oil temperature is 60% to 70%, pour in the mushroom and stir fry for two minutes.

Step 5: add yam strips, stir fry with mushrooms, about two minutes.

Step 6: add lotus root slices, stir fry three ingredients, about two minutes. Add the right amount of salt.

Step 7: pour the three ingredients that have been fried with oil into the soup pot, add the right amount of water, and remove all the ingredients. Simmer for 20 minutes.

Step 8: use chopsticks to test the yam or lotus root. If you feel it has softened, you can take it out. Eat!

Materials required:

Lotus root: three segments, each segment about 2 liang

Yam: a section of about 8 Liang

Mushroom: about 4 liang

Salt: right amount

Note: 1. Before making soup, stir fry the ingredients initially to increase the aroma (Guangdong dialect is called "pot gas"). 2. When frying, you can not put salt into the soup, but put salt into the soup until it is ready to start, so that the ingredients are easier to stew. If you put salt in the frying, the ingredients of the soup are difficult to stew and soft, and the taste is relatively crisp.

Production difficulty: simple

Technology: pot

Production time: half an hour

Taste: salty and fresh