Mushroom Hot Pot
When I was young, adults used to eat hot soup and tilt their heads when they said, "It's cool." ^^ These days, when it's chilly, I miss the taste of the cool soup even more So today's dish is "Mushroom Oyster Hot Pot". Full of chewy mushrooms and fresh oysters~ Have a healthy day with mushroom oysters that contain the nutrition of winter^^
2 serving
Within 30 minutes
아내의식탁
Ingredients
  • Oyster
    200g
  • water parsley
    1handful
  • oyster mushroom
    1handful
  • a mandarin duck mushroom
    1handful
  • Shiitake mushroom
    2ea
  • King oyster mushroom
    1ea
  • Radish
    1/6ea
  • Cabbage
    2piece
  • leek
    1/2ea
  • Red pepper
    1ea
  • Cheongyang red pepper
    1ea
  • Korean style soy sauce
    1/2TS
  • cooking wine
    1TS
  • a thick salt
    1ts
  • crushed garlic
    1ts
  • ground pepper
    little
Cooking Steps
STEP 1/4
Wash oysters with salt water and strain them through a sieve.
STEP 2/4
Cut radishes into small pieces, slice red peppers diagonally, cut mushrooms into bottoms, tear or cut into bite-size pieces.
Cut the water parsley into 5 centimeters long, and cut the cabbage into bite-size pieces. Cut shiitake mushrooms into star shapes, cut green onions in half and cut them into 4cm long pieces.
STEP 3/4
Boil 3 cups of kelp water and radish in a pot for about 5 minutes.
STEP 4/4
Add mushrooms, cabbages, red peppers, cheongyang peppers, oysters, green onions, and soup seasoning and boil for about 3 minutes, then add water parsley and boil for another 1 minute, then turn off the heat.
-Making kelp water 1. Put the kelp water ingredients (10 anchovies, 1 kelp square) in a pot and remove the kelp when it boils. 2. Reduce heat to medium and simmer for another 3 minutes or so and strain through a sieve.
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