How much to cook shimiji (shimeji)?
Shimiji cook
How to cook shimiji mushrooms
You will need - shimiji, water for cooking
1. Wash the shimiji, cut off the rhizome.
2. Cut the Shimiji.
3. Pour water into a saucepan, salt (1/2 tablespoon per 1 liter of water).
4. After boiling, put the shimiji in water, cook for 7-10 minutes.
5. Drain the water, the shimiji mushrooms are cooked!
How to make shimiji soup
Productsfor 4 servings
Chicken bouillon - 1.5 liters
Chicken egg - 1 piece
Pork meat - 300 grams
Tofu cheese - 300 grams
Shimiji mushrooms - 350 grams
Green onions - several stems
Rice vinegar (can be replaced with a mixture of 25 milliliters of 6% table vinegar, 2 tablespoons of sugar and 5 tablespoons of soy sauce
Ground white pepper - 1 teaspoon
Cornstarch - 1.5 tablespoons
Sesame oil - 1 teaspoon
Salt - 1/2 teaspoon
How to cook shimiji
1. Pork, if frozen, defrost to cook soup, boil pork, rinse, lightly dry and cut into 1 x 5 cm cubes.
2. Cut the tofu into 2-2.5 cm cubes.
3. Boil chicken broth, pour into a saucepan and bring to a boil.
4. While the broth is boiling, rinse the shimiji, cut off the rhizome, dry the shimiji, separate into separate mushrooms.
5. Put the pork in the broth after boiling the tofu and shimiji again.
6. Pour 1.5 tablespoons of starch into a deep plate, add 6 tablespoons of water, and mix.
7. Pour half of the vinegar or a mixture with table vinegar into the soup, mix.
8. Break the chicken egg into a bowl and beat with a fork or mixer.
9. Actively stir the soup with a ladle, making sure that the soup spins for a few more seconds without a ladle.
10. When spinning the soup, pour in the beaten egg, after unwinding, stir additionally with a ladle.
11. Pour in the remaining vinegar, add pepper and salt to taste, mix.
12. Pour in sesame oil, stir.
13. Wash the onion stalks, dry and chop finely.
14. Serve the shimiji soup hot.
Author / Editor - Lydia Ivanova