Sheep's StomachAlso known as sheep's stomach vegetable, lamb mushroom, it is both edible and medicinal fungus, containing a lot of nutrients,ProteinHigh in quality.Sheep's Stomach MushroomIt can also treat indigestion, prevent colds, and enhance the body's immunity.

Sheep's Stomach MushroomChicken Soup

IngredientsPreparation

Sheep's Stomach Mushroom,Baby ChickenGreen Onion,GingerSalt.

Method Steps

1. Wash and soak the sheep's stomach mushroom in warm water for about half an hour;

2. Chop the baby chicken into pieces and blanch in boiling water for about 1 minute, then add to the soupPot;3. Also add the sheep's stomach mushroom to the soup pot, add green onions, ginger slices, and water,

Bring to a boil over high heat;4. After boiling, reduce the heat and simmer for about half an hour, then add salt to taste.Sheep's Stomach Mushroom Stew

Bone

Ingredients PreparationSheep's Stomach Mushroom, Bone, Rock Sugar, Ginger, Garlic, Green Onion, Old Soy Sauce,

Light Soy Sauce, Oyster Sauce.

Method Steps1. Soak the sheep's stomach mushroom in warm water for half an hour, then wash and set aside;2. After settling the water from soaking the sheep's stomach mushroom, take the top layer of clear liquid;

3. Wash and blanch the bones, then sauté in a pot of oil;

4. At the same time, add appropriate amounts of green onions and rock sugar, sauté until fragrant, then add old soy sauce, light soy sauce, and oyster sauce, and stir-fry;

5. Then pour in the sheep's stomach mushroom and stir-fry, add the previous clear liquid, bring to a boil over high heat, and simmer over low heat for half an hour;

6. After simmering the bones are tender, reduce the heat to high and thicken, then sprinkle with green onion.

Tips

When thickening the soup, don't thicken it too dry, the sheep's stomach mushroom should contain sauce to taste.

Vegetables

Sheep's Stomach Mushroom

Ingredients Preparation

Sheep's Stomach Mushroom, Rice Water,Spinach

Cordyceps Flower,

Wolf BerriesSalt.Method Steps1. Wash and cut spinach into segments for later use;2. Soak and clean the dried sheep's stomach mushroom, then place in a steamer

Steam

Until cooked;

3. Soak the cordyceps flower, wash and steam, and soak the wolf berries in hot water;4. Cook, pour water into the pot, bring to a boil and add a little salt, add washed spinach and blanch for about 10 seconds, then drain and arrange neatly on a plate;5. In another pot, pour in rice water, add cordyceps flower, bring to a boil over high heat, then reduce the heat and simmer slowly until the rice water turns golden yellow, season with a little salt.

6. Place the sheep's stomach mushroom next to the spinach, and add a few wolf berries on top of the spinach.

Sheep's Stomach Mushroom Stew

Bean Sprouts

Ingredients Preparation

Sheep's Stomach Mushroom, Bean Sprouts, CookedEggs

Garlic, Chicken Powder, Salt.

Method Steps1. Wash and soak the sheep's stomach mushroom in water for 1 hour;Wash and cut the bean sprouts, and cut the eggs into small pieces for later use;

2. Heat a pot and sauté garlic, then add bean sprouts and stir-fry until softened;

3. Add the sheep's stomach mushroom along with the soaking water into the bean sprouts;4. Add the cooked eggs, add salt and a little chicken powder to season, and cook.

5. After cooking, turn off the heat and cook for 3 minutes.

3, pour the shiitake mushrooms and the soaking water into the bean sprouts;

4, add cooked egg granules, salt and a little chicken powder to season, and bring to a boil;

5, after boiling for 3 minutes, turn off the heat and adjust the salt.