Name: Cuttlefish Mushroom Soup
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 500g Big bone; 50g Dried cuttlefish; 100g White jade mushroom; 3s Dried shiitake mushrooms; 15g Black Fungus; 200g Lotus root; 1 corn; 15g ginger; 2 tablets Bay leaf; 3g Refined salt

Cuttlefish Mushroom Soup

by Happy elf a

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

Since the weather turned cooler, the soup cooked every Monday is the menu that the Elf’s will not change; because there is only ample time on weekends, you can spend a few hours slowly cooking a pot of soup. Therefore, every Wednesday and Thursday, I began to consider the ingredients needed for the soup. I was worrying about what to use to make soup on the weekend. I saw a cuttlefish and mushroom soup. Basically all the ingredients used in the house are available at home. Cuttlefish, bones, and mixed mushrooms are all favorites of the family. Make a pot of soup like this. It will definitely be popular, huh. . .
So, last Friday night, the cuttlefish were soaked in advance. The bones that had been blanched in the freezer compartment of the refrigerator were taken to the refrigerator and let them defrost by themselves. At 7 o'clock on Saturday morning, after getting up at 7 o'clock in the morning, they were washed and cut and thrown in. In the slow cooker, leave the rest to time, just wait to drink the health soup~~~
Dried cuttlefish is delicious, nutritious, and has high medicinal value. It is called "cuttlefish bone" or "conch octopus" in Chinese medicine. It can treat hyperacidity and is a commonly used traditional Chinese medicine for hemostasis and astringency. It has the effects of aphrodisiac, nourishing blood and kidney, invigorating the stomach and regulating qi, and is a good product for gynecological diet therapy. It is used to make soup and stir-fry. They are all very good dishes.
Dried cuttlefish, combined with assorted mushrooms to make the soup, only need a little salt for seasoning, it is fresh and fresh soup, a spoonful of stomach, really comfortable.

Cuttlefish Mushroom Soup

1. All kinds of ingredients are prepared.

2. Soak the dried cuttlefish in advance, wash and cut into small pieces, and blanch in water. Add some ginger slices when blanching the water to remove the fishy cooking wine.

3. Soak the dried cuttlefish in advance, wash and cut into small pieces, and blanch in water. Add some ginger slices when blanching the water to remove the fishy cooking wine.

4. The blanched bones wash away the oil in the flowing water.

5. Insert the tip of a knife into the lotus root and break it into pieces; chop the corn into small pieces.

6. Put the blanched dried cuttlefish, large bones, bay leaves, and ginger slices into an electric cooker.

7. Add enough water, turn on the power and start simmering slowly.

8. Treat the mushrooms when making the soup. Soak the dried shiitake mushrooms in advance, wash the black fungus, squeeze the water out of the shiitake mushrooms, tear the black fungus into small flowers, remove the stalks and wash the white fungus.

9. After 2 hours, add lotus root and corn.

10. Put the lotus root and corn in a simmer for 1 hour, add assorted mushrooms and continue to simmer.

11. After 20 minutes, add salt to taste and serve.

Tips:
1: Soak the dried cuttlefish in advance to release the flavor and make the soup more delicious.
2: Bay leaves and ginger slices are good ingredients for enhancing fragrance and removing fishy.
3: For the easy-cooked ingredients of mushrooms, put them in at the end. (You only need 2~3 shiitake mushrooms, too much, it will affect the soup color)
4: This soup is very fresh, so just add salt to the seasoning. As for what kind of essence, there is no need to put it.