食用菌入馔,人皆喜食。除供炒、烩、烧、扒外、更宜于作汤。古人云:“摩菇之味在汤。或弃去汤,太无知。宜以滚水淬之,俟其味入水中,将水漉出淀之,俟泥沙下沉,再漉去泥沙作汤,则素蔬之高汤也。”(清《素食说略》)可见,用蘑菇(泛指食用菌)做汤菜,其味是颇为诱人的。现介绍几种家庭容易制作的食用菌汤羹。 Edible fungus enters the pot, everyone likes to eat. In addition to frying, simmering, burning, and cooking, it is more suitable for soup. The ancients said: "The taste of the mushroom is in the soup, or the soup is abandoned. It is too ignorant. It should be quenched by boiling water, and the taste should be poured into the water, and the water should be pulled out of the lake. The sediment should sink and the mud should be removed. For soup, the soup of vegetables and vegetables is also available.” (Clear “Vegetable Theory”) It can be seen that the use of mushrooms (referring to edible fungi) as a soup dish is quite attractive. Here are some edible fungus soups that are easily made by families.