Mushroom Pot Bottom

Mushroom Pot Bottom

1. Wash the shiitake mushrooms, oyster mushrooms and straw mushrooms for later use

2. Put in 6 bowls of water (about 1500ml), add 2 pieces of Knorr Pork Bone Soup Flavor Soup Po after boiling

3. Bring to a boil and add shiitake mushrooms, oyster mushrooms and straw mushrooms

4. After boiling, change to low heat and cook for 5 minutes before adding the shabu ingredients, such as green vegetables, winter melon, yam, fish balls, chicken, etc.

Tips:

A. Mushrooms can be boiled for a while, so that the fresh flavor of mushrooms can penetrate into the soup base more
B. Fresh shiitake mushrooms should be ventilated and stored at low temperature, preferably for no more than 3 days; while dried shiitake mushrooms should be sealed and protected from moisture. It is recommended to soak in cold water for 1 hour in advance when making the bottom of the pot.
C. As the saying goes, "Eat radish in winter, ginger in summer, and fungus soup throughout the year". Pleurotus ostreatus can be regarded as a cheap nutrient. The multi-vitamins and minerals it contains can improve the body's metabolism and strengthen the body.
D. The soup has been boiled for a long time, add a piece of thick soup treasure when adding water, the umami taste will last longer