Mushroom Hot Pot in Thick Soup

Name: Mushroom Hot Pot in Thick Soup
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Knorr Soup Po; 200g Enoki mushroom; 80g Shiitake Mushroom Balls; 10g Rhodosporidium; 10g Dried shiitake mushrooms; 10g Dried tea tree mushroom; 100g Baby dishes; 10g Shredded ginger; 100g Soy sprouts; a little Broccoli; 30g Xiaoyoufang; 80g Salted bamboo shoots

by Xianger Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

From autumn to winter, when winter comes, I think of a hot pot that warms the heart and stomach. I used to buy some bones before eating hot pot at home, and stew a pot of hot pot soup. With the thick soup treasure, there is no longer a time-consuming and laborious stew. At the bottom, adding 3 bowls of water to a piece of thick soup can make a pot of rich fresh soup. It has rained every day in the past few days. I turned the refrigerator and made a pot of mushroom hot pot. The taste is really delicious.

Mushroom Hot Pot in Thick Soup

1. Prepare the thick soup, shredded ginger, and salted bamboo shoots. Rinse them and cut them into strips.

2. Soak the dried mushrooms and wash them, pick the vegetables clean, prepare a small oil recipe and mushroom balls

3. Pour clean water into the pot, add salted bamboo shoots

4. Add thick soup treasure

5. Cover and cook until 8 separated

6. Open to clear the foam

7. After boiling, add the shiitake mushroom balls and the soaked mushrooms in turn, and you can enjoy it after cooking it to taste umami.

Tips:
1. I use salted bamboo shoots to increase the salty and umami taste. I don’t need to try the taste of salted bamboo shoots and adjust it by myself. This soup is very delicious, no need to add any fresh seasonings.
2. A small box of thick soup treasure generally uses 3 bowls of clear water. You can use a box of thick soup treasure when you add it for the first time, and add it when you add water.