How to Make Quick Fish maw soup with tiger lily and chinese mushroom
Hey everyone, I hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Make Ultimate Fish maw soup with tiger lily and chinese mushroom. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Fish maw soup with tiger lily and chinese mushroom, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fish maw soup with tiger lily and chinese mushroom delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Fish maw soup with tiger lily and chinese mushroom is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Fish maw soup with tiger lily and chinese mushroom estimated approx 30 mins.
To get started with this recipe, we have to prepare a few ingredients. You can cook Fish maw soup with tiger lily and chinese mushroom using 9 ingredients and 3 steps. Here is how you cook that.
Rich in fiber and collagen, virtually zero fat.
Ingredients and spices that need to be Take to make Fish maw soup with tiger lily and chinese mushroom:
- Main
- 1 piece fried fish maw, medium size
- 20 piece dried tiger lily buds (golden needles)
- 4 piece dried chinese mushrooms
- Other
- 3 tbsp light soya sauce
- 1 tsp white pepper powder
- 1300 ml water
- 5 tsp starch, dissolved in 5 tablespoons water
Steps to make Fish maw soup with tiger lily and chinese mushroom
- Soak and soften the chinese mushrooms, tiger lily buds and fish maw. Trim hard end of tiger lily buds, cut into 1 cm length. Trim mushroom stalk, cut mushrooms into thin slices. Cut fish maw into tiny bits.
- Boil fish maw, tiger lily buds and mushrooms in a pot of 1300 ml water for about 25 minutes. Add light soya sauce and white pepper powder when water starts boiling.
- Turn off heat and stir in starch water. Ready to serve.
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