Ingredients for Monkey Head Mushroom and Tube Bone Soup
| Monkey Head Mushroom 4 pieces | Ginger 2 slices |
| Salt 1 teaspoon | Tube Bone 500g |
| Cooking Wine 1 ring |
Cooking Method for Monkey Head Mushroom and Tube Bone Soup
Step 1
Soak the tube bone to remove blood.
Step 2
Soak the monkey head mushrooms in water to rehydrate.
Step 3
Remove the roots of the mushrooms, slice them into finger-width pieces, and clean off any dirt and sand.
Step 4
After blanching, rinse the mushrooms and place them in the rice cooker with the ginger slices.
Step 5
Once the monkey head mushrooms are prepared, add them to the rice cooker.
Step 6
Add a ring of cooking wine, but use less.
Step 7
Add approximately 800ml of tap water.
Step 8
Cover and use the congee/soup function on the rice cooker. Then just leave it, it won’t overflow or dry out.
Step 9
When it switches to the warm function, it’s ready to be served. No need to wash the pot, you can directly start cooking rice and water.
Step 10
Transfer to a soup pot, add salt to taste.
Step 11
Bring to a boil just before serving.
