Cordyceps flower soup recipe

Cordyceps flower is a relatively precious tonic. It is rich in high-quality protein, various amino acids and cordycepin. It is very good in improving immunity and preventing cancer. It has the effect of enhancing the function of macrophages in the body. There are many ways to make cordyceps flower soup. For example, you can use cordyceps flower to stew pork ribs and make tofu soup, which can not only improve immunity but also taste very delicious.

1. Cordyceps flower and scallop stewed pork ribs

Material

Spare ribs, scallops, cordyceps flowers, wolfberry, onion, ginger

practice

1. Wash the ribs, boil them in boiling water for a while, remove and drain for later use; soak the scallops for ten minutes, wash and set aside.

2. Pour water into the soup pot, add onion and ginger and bring to a boil.

3. Add the pork ribs and scallops, simmer over high heat for 20 minutes, then simmer over low heat for one hour, adding some salt in the meantime.

4. Rinse the Cordyceps Flowers with water for a few times, but not for too long, to retain the cordycepin. Put them into the pot together with the wolfberries and continue to simmer on low heat for half an hour.

5. Turn off the heat and it’s done (no need to add any other seasonings because the Cordyceps flower itself is very fresh).

2. Cordyceps Flower Tofu Soup

Material

3 grams of cordyceps flower, 1 piece of soft tofu, 1 bowl of broth, 30 grams of lean meat, a few green onions, sesame oil (or not), salt, soy sauce, sweet potato starch, cooking wine, oyster sauce, pepper, MSG (optional)

practice

1. Cut the lean meat into shreds and marinate with sweet potato starch, cooking wine, salt, light soy sauce, oyster sauce and pepper for 15 minutes.

2. Cut the tofu into small strips of 1 cm wide and 4 cm long on a plate.

3. Wash the cordyceps flowers, soak them in clean water for 5 minutes, and take them out. Do not pour out the water used to soak the cordyceps flowers. Add sweet potato starch and mix well to make sweet potato starch.

4. Pour the broth and cordyceps flowers into a cold pot, bring the water to a boil over high heat, then simmer over low heat for 10 minutes.

5. When the soup turns red, add tofu and continue cooking for 10 minutes. (“Boil the tofu a thousand times and the fish ten thousand times”, the more you cook the tofu in the soup, the tastier the soup will be)

6. Pour in the sweet potato starch, shake the pot while pouring to allow the sweet potato starch water and soup to be evenly mixed together. (Don’t turn up the heat)

7. When the soup becomes thick, turn up the heat, pour in the shredded pork, stir the pork with chopsticks, wait until the pork turns completely white, turn off the heat, add salt, light soy sauce, pepper, and MSG (optional) to adjust the color and seasoning while the soup is still warm, finally sprinkle with chopped green onions and drizzle with sesame oil. (If you don’t like the smell of sesame oil, you can omit it)

Tips

It is recommended to use broth as the soup base, so there is no need to add other oil. If there is no broth and you use water instead, it is best to add a spoonful of lard to increase the freshness and flavor of the soup.