Wild mushroom hot pot
Step 1 Method of boiling the soup
raw material
5 kg of thick chicken soup, 25 g of dried tiger palm mushrooms, 15 g of dried white boletus, dried yellow boletus, dried chicken soil from each, 10 g of dried matsutake mushrooms, 5 g of self-made mushroom powder.
Boil the mushroom soup
1. Soak the tiger palm mushrooms in 50°C warm water (not over the surface) for 2 hours until soft, remove the dried water and filter the soaked broth. White bolete mushrooms, yellow bolete mushrooms, and matsutake mushrooms are soaked for 1 hour each according to the soaking method of tiger palm mushrooms. Soak the chicken soil from 2 hours.
2. Pack the soaked mushrooms in a gauze bag and put them in a bucket.
3. Put the pre-hung chicken soup into the bucket, pour in the soup soaked in 5 kinds of fungi, first boil on high heat, then simmer for 2.5 hours on low heat, put in the homemade mushroom powder, continue to simmer for 30 minutes, leave the fire and wait for the scum of the bacteria to sink slowly into the bottom of the container, and use a fine gauze to fully filter it.
The mushroom powder is made of four kinds of dried wild mushrooms, namely matsutake mushroom, dried bacillus, morel mushroom, and white boletus. Among them, the amount of matsutake mushrooms accounts for 10% of the total weight; dried bacillus mainly plays the role of flavoring, accounting for 40% of the total weight; morels mainly play a role in freshening, accounting for 30% of the total weight; white boletus accounts for 20% of the total weight.
Precautions
1. The soaking time of dried bacteria should not be too long, otherwise after a long period of heating, the mushroom soup will be more turbid.
2. After soaking the fungi, the soup must be filtered and put in, which can play a role in increasing the umami taste.
3. The mushroom powder must be added half an hour before leaving the heat.
4. The boiled mushroom soup must be thoroughly filtered.
5. When boiling the soup, it must not be filled with iron containers or connected to other iron tools, such as spoons, otherwise the bacteria and iron tools will have a chemical reaction, one is that the soup is black, and the other is easy to produce chemicals harmful to the human body.
Step 2 Modulate the bottom of the pan
After the mushroom soup is boiled, it is only the first step in making the bottom soup, and a certain amount of fungi is added to assist the fungus Titian, and then the variety of wild mushroom hot pot is more abundant. Common wild mushroom hot pot pot bottoms are: wild fungus cordyceps native chicken soup, wild fungus native chicken soup, wild mushroom turtle chicken soup, wild mushroom fresh goose soup and so on.
The method of making the soup is very simple, directly put the boiled mushroom soup into the hot pot, pour in the fungus, cook on high heat for about 10 minutes, until the meat begins to mature and can be served.
Shabu-shabu stocking sequence
As mentioned earlier, in order to ensure that the unique flavor of wild mushrooms is not destroyed, in general, shabu-shabu is fresh wild mushrooms and other vegetarian raw materials, such as vegetables and soy products. But even so, there is a special thing that needs to be explained here, that is, it is necessary to master the release order and cooking time of wild mushrooms. This is not only to ensure the safety of food, but also because through the immersion of shabu,the umami taste of the bottom soup can achieve an increasingly fragrant effect.
In general, the order of releasing wild mushrooms is to first put the raw materials with umami flavor, and then put the umami weak or easy to change color.
Equipped with dipping sauce
In Yunnan, dips are prepared by the guests themselves, and we only equip them with five small butterflies, namely minced garlic, minced millet pepper, chopped coriander, soy sauce, and curd milk.