[mother Komori's Recipe] Autumn Soup-morel, Dendrobium, Abalone and Teapot

Name: [mother Komori's Recipe] Autumn Soup-morel, Dendrobium, Abalone and Teapot
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Morels; Some Dendrobium; 2 pcs abalone; 500g Teal; Some Longan; Some Tangerine peel; Some Ham; Some salt; Some ginger

by Komori's mother

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Morel is a rare species of edible fungus, which is like a honeycomb and a lamb. Morel is rich in nutrition and has the functions of helping digestion, benefiting the stomach, invigorating the kidney and yang, invigorating the brain, and improving immunity.
Friends who have mothers who follow Komori should remember that I mentioned to you before that Dendrobium nourishes the stomach, nourishes the body fluid, nourishes yin and clears away heat. It is combined with abalone for improving eyesight and deficiencies, and a teapot soup for clearing heat and detoxification, nourishing yin and nourishing kidney. "

Ingredients

Some Morels
Some Dendrobium
2 pcs Abalone
500g Teal
Some Longan
Some Tangerine Peel
Some Ham
Some Salt
Some Ginger

[mother Komori's Recipe] Autumn Soup-morel, Dendrobium, Abalone and Teapot

1. Soak the dried abalone in advance. The one I use is not very big. Soak it for one day, clean it, and soak it for another day.

[mother Komori's Recipe] Autumn Soup-morel, Dendrobium, Abalone and Teapot recipe

2. Soak morel mushrooms. Dendrobium is also soaked and washed for later use.

3. The water used to soak the morels should be appropriate, probably just after soaking the mushroom noodles. After soaking for about 20 minutes, the water will turn to wine red. After the morels are completely softened, they can be taken out and cleaned.

4. Cut the morels and wash them.

5. Scrub the morels to remove the sand hidden on the surface of the wrinkles.

6. After the teal is blanched, put the ingredients in the pot.

7. Put a piece of ham on it for freshness.

8. Add longan and tangerine peel.

9. Boil for 2 hours, add appropriate amount of salt to taste, and serve.

Tips:
1. What kind of water is better for soaking morel mushrooms?
Warm water around forty to fifty degrees. In this way, the scent of morels can be released without spoiling the taste.
2. Do I need to pour out the water used to soak the morels?
Does not fall! The water is precipitated and filtered to remove the mud and sand, and then used to cook or stew soup. These wine-red original soups are the essence of the taste and nutrients of morels.
3. Adding ham to the soup, in addition to removing fishy and freshness, the ham itself has the effects of nourishing the kidneys and essence, strengthening the spleen and appetizing the appetite.
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