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Bamboo Fungus and Lily Bulb Frog Soup Recipe

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Ingredients

Adjust Servings:
500g edible frog
100g lily bulbs
50g bamboo fungus
15g white fungus
salt

Nutritional information

413cal
Calories
85g
Protein
2g
Fat
10g
Carbs

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Bamboo Fungus and Lily Bulb Frog Soup Recipe

Features:
  • Boiling
  • Simmering
Cuisine:

The soup can address coach, thirst and throat issue. It is also good for lung health. The edible frog meat is more tender than chicken. You will like this refresh frog soup.

  • 80 minutes
  • Serves 2
  • Easy

Ingredients

Directions

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Tips

1. For this soup, do not simmer over more than 1.5 hours, otherwise, the frog meat can be almost dissolved into the soup. You can also cut frog meat into large pieces to prevent this.

2. Add 3-5 ginger slices into the pot to prevent the bad taste from the frog meat.

Steps

1
Done
10 minutes

Remove the frog’s head, skin, and gut. Cut into pieces. 

2
Done
10 minutes

Peel lily bulbs into slices, wash and clean. Soak white fungus into the water, then tear into small pieces. Wash and clean bamboo fungus. 

3
Done
60 minutes

Add water to a stew pot. Add frog, lily bulbs, bamboo fungus, and white fungus. Simmer over a low fire for 1 hour. Add salt for seasoning. Serve. 

Eleanor

Food is life. Eating is living.

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