【Sichuan】Bamboo fungus, egg and yam soup

Overview

One side of the yam is cut into pieces and stewed in soup. This is the first time I have seen someone making soup like this. I can’t help but give it a try and add side dishes according to the convenience at hand. Dictyophora eggs, a specialty of Sichuan, are said to have very high nutritional value. There are not many left, so take two to cook this yam soup. There happens to be a pot of clear chicken soup. Using it, it will be much more delicious than plain water. I originally thought that what I cooked would be a pure and delicious yam soup, but I didn't expect that the bamboo fungus eggs would lose color and the soup would be dyed into a light sauce color. But the deliciousness far exceeded expectations. . . . .

Tags

• soup
• home cooking
• bamboo fungus eggs
• clear chicken soup
• ginger powder
• iron bar yam
• water starch
• chopped green onion
• salt

Ingredients

Steps

1. 1 Ingredients: 150 grams of iron stick yam, 2 bamboo fungus eggs, 300 grams of clear chicken soup, appropriate amount of salt, appropriate amount of chopped green onion, a little minced ginger, a little water starch

   

2. 2 Soak the bamboo fungus eggs in water until thickened.

   

3. 3 Cut into small pieces.

   

4. 4 Wash and peel the yam,

   

5. 5 Beat it to pieces.

   

6. 6 Pour the clear chicken soup into the pot, put it on the fire, add a little minced ginger and bring to a boil.

   

7. 7 Pour in the yam and bamboo fungus eggs and cook over medium heat until cooked through.

   

8. 8 Pour in the water starch while stirring, and stir evenly.

   

9. 9 Add a little salt and mix well.

   

10. 10 Add chopped green onion, stir well and turn off the heat.

    

11. 11 Serve out and sprinkle green onion on top.