Mushroom Hot Pot in Thick Soup

Name: Mushroom Hot Pot in Thick Soup
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 small boxes Knorr Soup Po; 5 pcs Shiitake Mushrooms; 100g Enoki mushroom; 8s Black Fungus; 1 Pleurotus eryngii; Some Cordyceps flower; 10g Dictyophora; 6 bowls Shimizu; 500g Lamb slice; 250g Fish Ball; 250g lettuce; 250g Chrysanthemum; 2 pcs Jujube; 2 pcs Dried longan; 2 stages shallot

by Mu Yu's Baking Time Machine

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Hot pot, called "antique soup" in ancient times, is named after the "gudong" sound made when food is poured into boiling water. It is an original Chinese cuisine with a long history. How comfortable it is to sit around the tableware and cook the hot pot together in the cold winter! The soup base of the hot pot is very important. Adding Knorr Soup Bao will make the hot pot taste richer and more fragrant!

Mushroom Hot Pot in Thick Soup

1. Prepare the ingredients needed for the thick soup mushroom hot pot, and match them as you like

2. Shiitake mushroom cutting knife makes it easier to taste

3. Pleurotus eryngii sliced for later use

4. Soak the fungus in cold water and set aside

5. Wash the lettuce and garland chrysanthemum, cut into sections and set aside

6. Add 6 bowls of water to the pot, sprinkle in the shallots, jujube and dried longan

7. After boiling, add 2 pieces of Knorr Pork Bone Soup Flavored Soup Po

8. Simmer for 3-5 minutes to make the hot pot soup base boil and turn white

9. Add shiitake mushrooms, eryngii mushrooms, cordyceps flowers, enoki mushrooms, black fungus, bamboo fungus

10. After boiling again, change to low heat and cook for 5 minutes before adding the shabu-shabu, mutton rolls, fish balls, green vegetables, etc.

Tips:
Mushrooms can be boiled for a while, so that the freshness of the mushrooms will penetrate into the soup base; if the soup is boiled for a long time, add a piece of thick soup treasure when adding water, the umami taste will last longer