Raw materials: 250g of dried Agrocybe aegerita, 600g of dried Pleurotus eryngii, 300g of dried cattle, 200g of dried Pleurotus eryngii, 400g of dried Tricholoma matsutake, 0/00g of dried Hericium erinaceus/kloc, 200g of pressed spareribs, fresh Pleurotus eryngii slices, fresh Coprinus comatus, lotus root slices, ginger slices, onion, medlar, jujube and salt.

Method:

1. Boiling mushroom soup: Mix all kinds of dried mushroom raw materials, grind them into coarse grains, wrap them in gauze, and put them in a stainless steel barrel mixed with 50 liters of clear water. After the fire boils, turn to low heat and cook for 2 hours until the mushroom fragrance overflows, and then the mushroom soup can be obtained.

2. Mushroom soup hot pot: Take a casserole, put ginger slices, add pressed pork ribs, fresh Pleurotus eryngii slices, fresh Coprinus comatus slices, lotus root slices and other ingredients, then add salt, chicken essence, monosodium glutamate and pressed pork ribs, add fresh soup and cooked mushroom soup, sprinkle with scallion, medlar and jujube, and cook over high fire until mushroom soup hot pot is formed. Dip it in a hot sauce dish when eating.

Technical key:

1. Make mushroom soup with dried mushrooms. The purpose of beating dried mushrooms into coarse grains is to help them taste quickly and thoroughly. You only need to add water to the mushroom soup, and it is not advisable to add other auxiliary materials, so as to ensure the pure taste of the mushroom soup. After the mushroom soup is boiled, the mushroom bag can be soaked in the mushroom soup all the time without taking it out. In addition, the coarse dried bacteria can be divided into two bags, so as to adjust the fresh and fragrant concentration of mushroom soup at any time. It should be noted that because these dried bacteria are only used for cooking fresh fragrance, mycorrhiza with less beautiful appearance but stronger fresh fragrance can be selected as the material, which can also save costs.

2. Mushroom soup is made of vegetarian dried mushrooms, which lacks the fresh flavor of animal protein and animal fat. Therefore, when making mushroom soup hot pot, it is necessary to add soup materials boiled with meat and animal fat to make up for the defect that vegetarian mushroom soup is not full of fresh flavor and make mushroom soup hot pot more fragrant. However, when adding animal raw materials, soup and oil, we should master the principle of "simplicity and unity" and highlight the fresh flavor of the main ingredients and mushroom soup. For example, mushroom soup and ribs hot pot generally only add cooked ribs and soup boiled with ribs, and chicken or duck meat is not allowed to be added to ensure the pure taste of mushroom soup. Mushroom soup and chicken hotpot only add chicken, chicken soup and chicken oil. Of course, mushroom soup hot pot can also add some fresh mushroom raw materials to highlight the flavor.