Hericium erinaceus tomato potato seafood soup

Hericium erinaceus tomato potato seafood soup

Introduction:

"In early winter, it's rainy and cold. I really don't want to go to the street. I found the ingredients in the refrigerator and cooked a large pot of soup. It's very delicious."

Production steps:

Step 1: wash and tear the fresh Hericium erinaceus, peel the potatoes and cut into thick slices, wash the tomatoes and cut into thick slices.

Step 2: put some water in casserole, pour in Hericium erinaceus, potatoes and tomatoes, bring to a boil over high heat, turn to low heat and cook for 20 minutes.

Step 3: use time to clean the mussel. It's easy to clean the mussel. Rub it with clean water several times. Take off the head of shrimp, take off the intestines and wash them. Slice half fat pork.

Step 4: lift the lid of the pot and poke the potatoes with chopsticks. If you can easily poke the potatoes, it means they are ripe. At this time, add appropriate amount of salt and lard, not too salty, otherwise the taste will be strange.

Step 5: open the fire, add shrimp, mussel and pork in turn. Stir the fire gently to make the food evenly heated. When you see the shrimp turning red, the mussel is ripe when it is opened. Add some coriander leaves that you like to make it out of the pot.

Materials required:

Hyriopsis cumingii: half a catty

Shrimp: half a catty

Tomatoes: one or two

Potatoes: one

Hericium erinaceus: half

Pork: two liang

Salt: right amount

Lard: right amount

Note: 1, Hericium erinaceus is mainly fresh and sweet, no special flavor, no need to add at home. 2. Pork and lard are added to make the soup more fragrant and smooth. 3. This soup is suitable for any seafood, including fresh squid, crab and shellfish.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh