How to make Matsutake and whitebait soup

If you often go to restaurants for convenience and end up having gastrointestinal problems or diseases, it is not worth it. For the sake of our health, we'd better learn how to make some home-cooked dishes and cook them at home. The recipe of Matsutake and whitebait soup is simple and most people can learn it quickly.

1. Cook a pot of bone soup in advance. I used pork ribs and beef shank bones.

2. Remove the bone soup from the pot and serve in a large bowl.

3. Prepare the ingredients, thaw the whitebait, clean it, remove it and drain it, add an egg white, appropriate amount of cooking wine, a little salt and ginger and marinate for a while. Soak the matsutake and black fungus in warm water in advance

4. Beat two eggs evenly and add appropriate amount of water. Serve the bone soup. Starch mixed with water

5. Black fungus, matsutake mushroom, carrot, shredded

6. Heat the oil in a pan and stir-fry the three shreds

7. Stir-fry for 10 seconds and pour in appropriate amount of water

8. Bring the soup to a boil and add the whitebait

9. When the silverfish turns white, pour in the bone soup and add appropriate amount of salt.

10. After the soup boils, pour in the egg liquid, then beat it immediately, stirring the soup with chopsticks to prevent the egg liquid from solidifying.

11. When the soup boils again, pour the starch into the pot, turn on low heat, and stir evenly immediately after pouring it in to prevent it from solidifying. When the soup boils and becomes thick, turn off the heat and serve.

12. Sprinkle with coriander leaves and enjoy slowly

You can eat more Matsutake and whitebait soup in summer, but some people don’t like too cold food. You can heat it before eating. It has very high nutritional value and can supplement various nutrients needed by the human body.