Squid and dragon bone soup

Squid and dragon bone soup

Introduction:

"It's cold. I make soup almost every day. Even if I don't have time to simmer, I have to make a simple one. It's warm to eat in this way. The whole family is sitting around the table, feeling very warm. This time, the soup is stewed with dried squid and keel, with the delicious taste of squid and the fragrance of keel. Also with dried mushrooms, light color, clear soup, mellow taste

Production steps:

Step 1: raw materials: keel, dried squid (water), mushrooms (water), onion, ginger.

The second step: add the right amount of water into the soup pot, add a few pieces of ginger slices, onion segments and keels, and then add the 1/2 soup spoon to the cooking wine, then boil them again, scald the blood and wash them in warm water.

Step 3: cut dried squid into pieces of suitable size.

Step 4: add appropriate amount of water into the casserole, put in the keel after blanching, and add 2 pieces of ginger and 2 pieces of scallion.

Step 5: add dried mushrooms and squid.

Step 6: cover and bring to a boil over high heat, then simmer over low heat for about 1 hour.

Step 7: add wolfberry, add salt and mix well.

Step 8: cook for another 10 minutes, sprinkle with scallion.

Materials required:

Keel: 500g

Dried squid: moderate

Dried Lentinus edodes: appropriate amount

Ginger: moderate

Chives: right amount

Wolfberry: moderate

Table salt: 1.5 teaspoons

Cooking wine: 1 / 2 teaspoon

Note: 1: when making soup, don't add salt too early. Add salt 10 minutes before leaving the pot. 2: This soup try not to add MSG or chicken essence, so that it has its own ingredients fragrance.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: light