How to Make Huizhi Fungus Soup Video

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Materials:

Flour Water and yellow Dried Chinese cabbage（）Kelp（）Tofu skin( )Cucumber（）Peanuts（）Amaranth leaves( )Fennel seeds Scallions, ginger Garlic, salt, Chicken essence Chicken essence Vinyl vinegar Sesame oil, Eggs Steps:


* Put flour in a bowl and add water to knead dough. Let it rest for half an hour after the dough forms.

* Rinse the dough, frequently changing the water, kneading until the gluten forms and place it back into clear water to continue resting.

* Soak yellow flowered vegetable, cut kelp, tofu skin, cucumber into thin strips, chop peanuts, pick amaranth leaves, mince fennel seeds * Heat oil in a pot, add scallions, ginger, and garlic to stir-fry, then pour the clear upper part of the gluten water.* When half-boiled, add gluten pieces into the pot.

＊ * Add kelp threads, tofu skin, yellow flowered vegetable, Cabbage

pieces, cucumbers, and amaranth leaves.

* Add salt, chicken essence, vinegar, sesame oil.

* Stir together the remaining settled gluten water and pour it into the soup.* Bring the soup to a boil, then pour in the egg liquid. Fresh minced meat, cucumber strips, amaranth

* Add salt, chicken essence, vinegar, and sesame oil

* Mix the remaining settled wheat gluten water evenly and pour it into the soup

* When the soup boils, pour in the egg liquid