CANNED CREAM OF MUSHROOM SOUP

 Canned Cream Of Mushroom Soup

Since the mushrooms themselves are fresh, they don't need much preparation. The steps are as follows:

1. Wash and slice mushrooms

2.Break up the eggs and add a little salt

3. Heat a small amount of oil in a hot pan. Stir fry mushroom slices for 30 seconds. Add cold water

4. When the water is boiling, put in the eggs, and when it is boiling, add salt to taste. Try it :)

Canned Cream Of Mushroom

Ingredients: 500g long ribs, 100g fresh mushroom soup, 100g tomato, 15g shaoxing wine, 5g refined salt and 3g MSG.

Method: 1. Pat each large row of bone with the back of the knife loose, and then knock out the bone marrow, add wine, salt pickled for 15 minutes.

2. Add boiling water into the container, add in the large ribs, skim off the floating foam, add wine, lower the heat for 15 minutes, then increase the heat for 8 minutes, add the MSG to taste and add the tomato cubes, and bring to a boil.

Canned Cream Of Mushroom

Ingredient: goose blood 200g, mushroom 100g.

How to do it: cut the frozen goose blood into small pieces, cut the mushrooms into strips after hair, add the vegetable oil into the pot first stir-fry the mushrooms for 5 minutes, then pour the goose blood into the pieces, stir fry them at high speed until they are fully cooked and seasoning them.

Medicinal value: it is mainly used to treat gastric cancer with hematopoietic phlegm obstruction: epigastric mass, hard and fixed, sometimes painful, vomit like red bean juice, sometimes black like tartar, thin body, pale face, mental fatigue, bluish tongue with red color, thin veins.