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特色:虽然锅中没有半点荤腥,但蘑菇的味道却是十足清鲜。再加上汤底融合了所有的精华,更是非常难得。原料:高汤25克,大葱2段,姜片3片,大蒜3瓣,草果3枚,白胡椒粒5克,枸杞5克,盐适量,米酒60毫升,金针菇100克,香菇100克,茶树菇100克,白蘑菇100克,干竹菇50克,平菇100克,油麦菜100克,香菜50克,干粉丝50克,清水1500克。做法:1.将各种菌菇切去根部,用清水洗净,油麦菜和香菜去根洗净。干粉丝用热水浸泡发起。2.锅中放入大量热水,再调入高汤、大葱段、姜片、大蒜、枸杞、盐、草果、白胡椒粒和米酒,大火烧沸后转
Features: Although the pot is not the slightest Hunxing, but the taste of mushrooms is full fresh. Coupled with all the best soup fusion, it is very rare. Ingredients: 25 grams of soup, 2 pieces of green onions, 3 pieces of ginger, 3 pieces of garlic, 3 pieces of strawberry, 5 pieces of white pepper grains, 5 grams of Chinese wolfberry, 60 ml of salt, 100 grams of mushrooms, 100 grams of mushrooms, 100 grams of mushrooms, 100 grams of white mushrooms, 50 grams of dried bamboo shoots, 100 grams of mushrooms, 100 grams of lettuce, coriander 50 grams, 50 grams of dry powder, water 1500 grams. Practices: 1. The various mushrooms cut to the roots, washed with water, lettuce and parsley root wash. Dry fans start with hot water soak. 2 pot into a lot of hot water, and then transferred to the broth, scallion, ginger, garlic, wolfberry, salt, strawberry, white pepper and rice wine, the fire boil after the transfer