Recipe: Cordyceps flower scallop corn soup

Home Cooking Recipe: Cordyceps flower scallop corn soup

Notes:

Cordyceps Flower Scallop Corn Soup Taste: The taste of the whole soup is very refreshing and delicious. With the sweet taste of corn, the scent of Cordyceps is crispy and crisp, the color of the soup is eye-catching, and it is a bowl of good soup that can not be missed. Health value: spleen and liver, nourishing yin and tonifying kidney, anti-aging, dizziness, dry throat, lowering blood pressure, phlegm and blood stasis, lowering cholesterol, replenishing fitness, tonifying kidney and protecting liver, anti-oxidation, anti-bacterial, anti-inflammatory, calming Suggestion: All the soup can be eaten, especially Cordyceps, the nutritional value is very high, don't miss it.

Ingredients:

Steps:

  1. Wash the ribs, cut into pieces, and fly in water (put in cold water, boil for 3-5 minutes on high heat, then pour off the water and rinse off).

  2. The Cordyceps flower can be gently washed (because the surface is rich in high-value nutrients, so do not soak for a long time or vigorously wash), scallops, simmer for 10 minutes, wash, simmer without washing, wash.

  3. Peel the sweet corn to the whiskers, wash and cut into pieces or segments (corn is hard, carefully cut hands).

  4. Put all the materials except corn and glutinous rice into the pot, add appropriate amount of water (3-4 people drink and add 6-8 bowls of water, 1-2 people can halve the ingredients, add 4 bowls of water for tanning. If in During the process of soup, too little water was found. You can add boiling water according to the amount. After the fire (that is, the fire) is boiled, turn to the simmer (that is, the minimum fire) and simmer for 1 hour.

  5. Add corn and clams and continue to simmer for about an hour.

  6. Season the salt before the pan.


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