How to make delicious artificial bacteria

Mushrooms are grown from fungi and are divided into natural mushrooms and artificially cultivated mushrooms. Mushrooms are very nutritious for the human body. Therefore, eating more mushrooms is very beneficial to improving human immunity. Artificially made mushrooms are naturally not as delicious as natural ones, but as long as the right method is used, artificial mushrooms can also be delicious. Let’s learn how to make artificial bacteria delicious.

Ingredients: 500g coccinella, 80g dried red shiitake mushrooms, 8 dried scallops

Seasoning: 5 grams of salt, a large piece of ginger, 10 grams of strong rice wine, 5 grams of light soy sauce, 5 grams of white pepper powder, a few shallots

practice

1. Prepare the ingredients, wash the dried scallops, put them in a bowl, and soak them in high-proof rice wine.

2. Chop the tailbone into large pieces, add ginger, light soy sauce and white pepper powder and marinate for 15 minutes.

3. Take a casserole, put the tail cage bone into the pot, pour in appropriate amount of water, turn on the fire to boil the water, boil it on high heat for 3 minutes, skim off the blood foam, add shallots, pour in scallops, then turn to low heat and simmer for 30 minutes.

4. After 30 minutes, wash the dried red shiitake mushrooms with running water to remove the fine sand and dust on the surface, put them in a bowl and pour into the soup, add appropriate amount of salt for seasoning, and continue to simmer over low heat for 40 minutes, until the soup turns red and the aroma of the red shiitake mushrooms is pervasive.

Tips:

1. The soup cooked with red shiitake mushrooms is naturally red, not artificially colored, but some people will be scared when they see that the soup looks like blood. In fact, the taste of red shiitake mushrooms is very sweet and fragrant, so there is no need to panic. Red shiitake mushroom, also known as red mushroom, is a pure natural edible fungus that grows naturally in the soil humus layer of natural red shiitake forests under specific climatic conditions of high temperature and high humidity. It has only a four-month growing season from May to August each year and currently cannot be artificially cultivated. It is a very rare pure natural wild mushroom. Testing has shown that Rhododendron erythrorhizome contains a variety of essential amino acids and other ingredients for humans. It has the effects of nourishing yin, tonifying the kidneys, moistening the lungs, activating blood circulation, strengthening the brain, and nourishing the skin. Regular consumption can strengthen the body and prolong life. The National Red Castanopsis Tree Protection Base is located in the northeast of Qinzhou City, Guangxi. Hehe, it is the Wuhuangling Nature Reserve near Xixi’s hometown. The growth conditions of red castanopsis mushrooms are relatively high, and once there is human intervention during the growth period, the mushrooms will die. Therefore, there are currently no deep-processed products, and all are sold by artificial drying or baking.

2. Fresh red shiitake mushrooms can be cut into shreds and stir-fried with meat, which is very sweet. However, dried red shiitake mushrooms have a longer shelf life and are generally used to make soup. Red shiitake mushroom stewed with pork knuckles is a famous dish in Xixi's hometown, as is red shiitake mushroom stewed with chicken.

3. Do not soak the red shiitake mushroom in water for too long to avoid losing its original color and taste. Therefore, you should scrub the mud and sand of the red shiitake mushroom quickly and use it immediately after washing.

4. The soup made from tailbone is sweet and not greasy, which is very suitable for making soup in summer and for people who like sweet taste.

5. Remember to use a spoon to skim off the blood foam after boiling over high heat, so that the soup will be clear and rich in flavor.