How to make small mushrooms

We often say a joke: The king covers the earth and the tiger covers the sky, and the chicken is stewed with mushrooms. Regardless of what this sentence means, chicken stewed with mushrooms is indeed a dish that many people have eaten. Small mushrooms will be very delicious when used to make soup, because mushrooms themselves have a flavor similar to meat. Mushrooms contain a lot of vitamins and proteins, which are a good choice for women who want to eat but are afraid of gaining weight. So what other ways are there to cook mushrooms?

Small mushroom soup function:

1. Improve the body's immunity. The active ingredients of mushrooms can enhance the function of T lymphocytes, thereby improving the body's immune function against various diseases.

2. Analgesia and sedation A Brazilian research institute extracted a substance called Act-2 from mushrooms. It has analgesic and sedative effects, and its analgesic effect can replace morphine.

3. Antitussive and expectorant mushroom extract was used in animal experiments, and it was found that it has obvious antitussive and phlegm-thinning effects.

4. Anti-cancer: Japanese researchers have found a super strong anti-cancer substance with a molecular weight of 288 in the active ingredients of mushrooms. It can inhibit the growth of cancer cells and its effect is 1,000 times stronger than the anti-cancer substance in green tea. Mushrooms also contain a toxic protein that can effectively prevent protein synthesis in cancer cells.

5. The crude fiber, semi-crude fiber and lignin contained in mushrooms are difficult for the human body to digest, which can maintain moisture in the intestines, absorb the remaining cholesterol and sugar, and excrete them out of the body, which is helpful for preventing constipation, colon cancer and arteriosclerosis. It is very beneficial for diabetes, etc.

How to make mushroom soup

1. Put the mushrooms that have been steamed with insects in light salt water for about 5 minutes. You can see that the insects have almost sunk to the bottom. The infiltration of salt water will cause even the most stubborn insects to abandon the bacteria and flee.

2. Use a colander to clean the mushrooms. On the one hand, it can make people who are afraid of insects become braver, and on the other hand, it can examine the mushrooms more clearly, after all, they are wild mushrooms.

3. Try to keep the whole mushrooms together. The fragments can be used to make mushroom oil or sauce. If you are interested, please click on the dried mushroom bacon spicy sauce

4. Try not to eat wild mushrooms with black spots like this one

5. Peel the garlic and cut one end into orchid shape to make it easier to release the flavor. In the Chinese way of eating wild mushrooms, garlic and wild mushrooms are also cooked together, which has the effect of detoxification.

6. Put cold water in the pot, add olive oil, pepper and garlic, bring the water to a boil, turn to medium heat and continue cooking for 5 minutes

7. Add mushrooms and bring to a boil

8. Add the blanched vermicelli, bring to a boil again, add an appropriate amount of salt, and turn off the heat.

9. Remove the soup pot from the heat, add butter and mix well, skim off the foam on the surface, and let it sit to cool. This process takes about 30 minutes, depending on the temperature in each place. At this time, you can prepare other food or fry bread cubes.

10. The suitable temperature for the later cooking of this soup is 35 degrees. If you don't have a thermometer, put your finger into the soup and it's ok if you don't feel it's hot.

11. Beat the egg yolks and pour them into the soup in several batches. Stir well each time before pouring in new egg yolk paste. As can be seen from Figure 11, the egg yolk slurry is still liquid and has not coagulated. If the temperature is higher than 40 degrees, the egg yolk liquid will become catkin-like due to the high temperature. The temperature must be well controlled.

12. This is the finished picture. If there are more egg yolks, the soup will be yellower, more viscous, and have a stronger egg flavor. I only used two egg yolks. The mushroom soup should be served immediately after adding the egg yolk paste. If the temperature is too low, it will have a fishy smell, so it should be served quickly. It is not recommended to reheat this soup and it is best to finish it all at once.