Shimeji mushroom preserved egg soup

Overview

Shimeji mushroom preserved egg is a kind of boiling soup. Unlike Laohuo soup, which needs to be simmered for several hours, you can choose easy-to-cook ingredients for the boiling soup and simmer it for ten or twenty minutes. Real mushrooms, also called crab-flavored mushrooms, have beautiful appearance, crisp texture and delicious taste. Has the taste of sea crab. The meat is thicker than enoki mushroom and tastes better. It is very suitable for making soup. Add two preserved eggs and you will have a bowl of sweet and delicious soup.

Tags

• soups
• home cooking
• soup
• autumn recipes
• lunch
• dinner
• chicken powder
• chives
• ginger
• olive oil
• preserved egg
• real mushroom
• salt

Ingredients

Steps

1. 1 Prepare fresh ingredients: shimeji mushrooms, PS: I made these shimeji mushrooms myself.

   

2. 2 Remove the heads of shimeji mushrooms, tear them off one by one, wash and fish them out;

   

3. 3 Peel and cut the preserved eggs into cubes, shred the ginger, and prepare the shimeji mushrooms;

   

4. 4 Add appropriate amount of water to the boil, add shredded ginger, and add preserved egg cubes;

   

5. 5 Then add shimeji mushrooms and olive oil and cook for 15 minutes;

   

6. 6 Add chicken powder, salt and chives and mix well.