Carrot soup with crisp mushroom (left cup)

Published Nov 5, 2021 at 03:29am ET

This dish looks contradictory, strong and weak, but thats what I find interesting. I believe this combination can wake up more peoples taste buds. Thick soup: The soup is cooked with traditional pigs feet and old chicken for 24 hours. The soup is rich and fragrant. Carrots are steamed and beaten into velvet. The combination of carrots and concentrated soup is a combination of traditional vitamins. With the lotus fairy mushroom, while tasting the animal fragrance in the soup, the mushroom fragrance is facing the nose. Features: Creative dishes blended with Chinese and Western cuisine, with layered taste. -- Kong Yiji Shang Banquet Chief Chef Chen Qing

Food Material List

1 Lotus fairy mushroom 20g
2 Carrot 80g
3 Potato 20g

Operational steps

1 The mushroom was boiled in salt water and blanched to dry.
2 Slice carrots and potatoes and shred onions.
3 Melt butter in a pan, add onions and stir-fry.
4 Add carrots, potatoes and vanilla, stir-fry until the vegetables become soft, add water to stew and season, until the vegetables are soft and rotten, turn off the fire.
5 The soup is crushed into thick soup by a food processor.
6 Then boil it over a fire, add butter and serve on the plate. Finally, put the lotus mushroom on the plate.

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