Pine and Willow Bamboo Shoot Soup

Overview

I bought some pine and willow sprouts today. The sprouts are rich in nutrients and have a fragrant taste. They are especially suitable for making soup. I happened to have some fresh bamboo shoots left, so I soaked some fungus and shiitake mushrooms and used them to make soup, which was delicious and nutritious. Pine willow sprouts are a type of sprouts, native to South America, with strong vitality. The sprouts are rich in fragrance and rich in trace elements such as calcium, phosphorus, potassium, and zinc. They can nourish yin and strengthen yang, prolong life, and have significant effects on controlling high blood sugar. During the National Day holiday family banquet, using it to make soup not only adds more dishes, but also provides more nutrition and health to family and friends. Friends who like it may wish to try it.

Tags

• soups
• bamboo shoots
• lean meat
• pine willow buds
• shiitake mushrooms
• water-haired black fungus
• ginger
• pepper
• salt
• tomatoes

Ingredients

Steps

1. 1 Clean the purchased pine and willow buds

   

2. 2 Plan the bamboo shoots from the middle, then cut them into two sections, cut them lengthwise into slices, put a little salt in the water, add the bamboo shoots and cook for about 5 minutes, then soak them in clean water. This can fully remove the astringency of bamboo shoots.

   

3. 3 Tear the soaked fungus into small pieces, slice the mushrooms, take the required amount of bamboo shoots and pine and willow buds, set aside all

   

4. 4 Slice lean meat and marinate with dark soy sauce, rice wine, salt and sugar for 15 minutes

   

5. 5 Add oil to the pot and sauté the minced ginger until fragrant, then add the sliced meat and stir-fry until it changes color

   

6. 6 Add boiling water

   

7. 7 Add tomatoes, fungus, mushrooms and bamboo shoots

   

8. 8 Add salt and pepper, bring to a boil over high heat and then simmer over low heat for about 10 minutes to allow the flavor of the mushrooms to fully blend into the soup

   

9. 9 Finally, add pine and willow buds, bring to a boil and then turn off the heat.