Porcini mushroom barley and bamboo shoot soup

Raw material:

Yellow porcini mushrooms, barley, bamboo shoots, shover knots, corn on the cob

Directions:

To make this soup delicious, first make a vegetarian stock,

 

1. Prepare the ingredients first: winter melon with skin, Chinese cabbage, oyster mushrooms, corn on the cob, and some edamame in summer.

 

2. Wash all the ingredients, do not peel and remove the seeds of the winter melon, put it in a pot, pour in pure water, boil over high heat, turn down the heat and boil slowly, about 3 hours, without seasoning. Scoop up all the ingredients inside, don't want it, and leave the vegetarian stock.

Directions:

 

To make this soup delicious, start by making a vegetarian stock.

 

1. Prepare the ingredients first: winter melon with skin, Chinese cabbage, oyster mushrooms, corn on the cob, and some edamame in summer.

 

2. Wash all the ingredients, do not peel and remove the seeds of the winter melon, put it in a pot, pour in pure water, boil over high heat, turn down the heat and boil slowly, about 3 hours, without seasoning. Scoop up all the ingredients inside, don't want it, and leave the vegetarian stock.
 

Started making porcini mushroom barley and bamboo shoot soup.

 

1. Chop off the shell of the bamboo shoots, wash them well, and cut them into hob pieces.

 

2. Put the bought louver knots in a pot, pour cold water, blanch and wash well.

 

3. Wash the barley.

 

4. Chilled yellow porcini mushrooms, wash them well, everything is two.

 

5. Wash the corn on the cob and cut it into cubes.

 

6. Put all the ingredients into the vegetarian broth, bring to a boil over high heat, turn down the heat and boil slowly, about 2 hours, season the mushroom essence and salt, and put it in a bowl.