Ingredients for Mushroom and Mixed Wild Fungus Thick Soup: Fresh shiitake mushrooms 4, straw mushrooms 7, pleurotus eryngii 1, fresh tea tree mushrooms 50g, oyster mushrooms 50g, wild bamboo pith 5, lean meat 150g, bean sprouts 50g, green onion 1, cilantro 1, Knorr thick soup base 2 pieces, oyster sauce 10ml, light soy sauce 10ml, white sugar 3g, cornstarch 3g, Knorr chicken flavor seasoning 5g, water 1500ml, salt 3g, oil 20ml.
Method for Mushroom and Mixed Wild Fungus Thick Soup: Step 1: Prepare the ingredients. Step 2: Soak bamboo pith in water with 3g of salt. Step 3: Add a spoonful of Knorr chicken flavor seasoning to the lean meat. Step 4: Mix in cornstarch, white sugar, 5ml light soy sauce, and 5ml oyster sauce, then cover with plastic wrap and refrigerate for half an hour. Step 5: After soaking the bamboo pith in salt water, rinse it twice and blanch it with cleaned straw mushrooms in boiling water.
Step 6: Slice fresh shiitake mushrooms and pleurotus eryngii thinly. Step 7: Heat oil in a pan and stir-fry all the fresh mushrooms (juices will be released, continue stir-frying until the liquid is absorbed). Step 8: After the liquid is absorbed, add bamboo pith, 5ml light soy sauce, and 5ml oyster sauce, stir-fry evenly. Step 9: Then add 1500ml of water. Step 10: Cover the pot and bring to a boil over high heat, then reduce to low heat.
Step 11: Add marinated meat and bean sprouts. Step 12: Add 2 pieces of thick soup base. Step 13: Stir evenly. Step 14: Finally, add chopped green onion and cilantro. Step 15: Sprinkle with chopped green onion and cilantro for garnish after serving. Step 16: The dish is complete. Step 17: Take a closer look. Step 18: Look again. Step 19: It looks great, doesn’t it? Step 20: Cooking tips for Mushroom and Mixed Wild Fungus Thick Soup – There are tricks to making delicious dishes, and I have little tricks for each of my dishes.
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