Easy Homemade Fish maw soup with tiger lily and chinese mushroom Recipe

Easy Homemade Fish maw soup with tiger lily and chinese mushroom Recipe


Easy Homemade Fish maw soup with tiger lily and chinese mushroom Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find Fish maw soup with tiger lily and chinese mushroom here.


While you might think these recipe to be quite complex and time consuming, most of them are quite simple, using less than ten ingredients and can be completed inside of an hour. The best part is how incredibly delectable these recipes are. The taste reminds you of dining in a 5 star restaurant, while in the comfort of your own home.


Fish maw soup with tiger lily and chinese mushroom is one of the most popular of current trending foods on Pinterest. It’s easy, it’s quick, and its yummy. It is enjoyed by millions every day. Fish maw soup with tiger lily and chinese mushroom is something which I’ve loved when my friend come in week day. They’re fine and they look fantastic.


To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.



Ingredients of Easy Homemade Fish maw soup with tiger lily and chinese mushroom Recipe


  1. Main
  2. 1 piece fried fish maw, medium size
  3. 20 piece dried tiger lily buds (golden needles)
  4. 4 piece dried chinese mushrooms
  5. Other
  6. 3 tbsp light soya sauce
  7. 1 tsp white pepper powder
  8. 1300 ml water
  9. 5 tsp starch, dissolved in 5 tablespoons water



How To Make Easy Homemade Fish maw soup with tiger lily and chinese mushroom Recipe


  1. Soak and soften the chinese mushrooms, tiger lily buds and fish maw. Trim hard end of tiger lily buds, cut into 1 cm length. Trim mushroom stalk, cut mushrooms into thin slices. Cut fish maw into tiny bits.

  2. Boil fish maw, tiger lily buds and mushrooms in a pot of 1300 ml water for about 25 minutes. Add light soya sauce and white pepper powder when water starts boiling.

  3. Turn off heat and stir in starch water. Ready to serve.


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