Mushroom and taro casserole

Mushroom and taro casserole

Introduction:

"I have been learning and learning from the painstaking efforts of many predecessors in the food world. Thank you for sending this post! I hope you can give me more guidance! "

Production steps:

Step 1: tear the mushroom into small pieces

Step 2: stir fry until soft glutinous, add a little salt to taste (compared with the first one, it can be seen that it has shrunk a lot). At this time, you can also smell the unique fresh flavor of mushroom

Step 3: add appropriate amount of boiling water (soup can also be) to bring to a boil, add taro and agaric and stew until taro is soft and glutinous.

Step 4: sprinkle some chives and serve!

Materials required:

Mushroom: Agaricus blazei

Taro: right amount

Auricularia auricula: right amount

Salt: right amount

Note: this dish is suitable for vegetarians! Like meat, you can add soup or soup bone in it. Note: try to tear the mushroom into small pieces by hand, so as to keep the original fresh flavor of the food. Taro inside can also be replaced by yam, lotus root and other starch containing accessories! The highlight is that this soup only needs salt to taste! I hope this soup will bring you a little warmth in the cold winter!

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and fresh