Yunnan Mushrooms and Onion Soup Hot Pot
Sally POON, Dietitian of Hong Kong Nutritional Association, said "The combination of fruit, vegetable and meat makes a more attractive and nutritious dish. Yellow capsicum, mango, papaya and pumpkin are great sources of beta carotene, which is anti-oxidative. Mushroom is a rich source of phytochemicals, which are thought to be able to improve health and reduce risks of diseases."
Soup Base Ingredients (Serve 6):
| Yunnan wild assorted mushrooms | 10g |
| Porchini mushrooms (sliced) | 30g |
| King oyster mushrooms (sliced) | 75g |
| Abalone mushrooms (sliced) | 75g |
| Fresh shittake mushrooms (sliced) | 75g |
| Water | 3 litres |
| Onions | 225g |
| Egg yolks | 6 |
Seasonings:
| Salt | 2 teaspoons |
| Sugar | 1 teaspoon |
| Olive oil | 2 teaspoons |
| Shaoxing wine | 2 teaspoons |
Cooking Method:
| 1. | Soaked all mushrooms in 1 litre of water until softened. Strain and retain the water. Set aside. |
| 2. | Heat 1 teaspoon of oil in a wok. Add the mushrooms and 1 teaspoon of Shaoxing wine. Lightly stir-fry. |
| 3. | Simmer 2 litres of water with the assorted mushrooms, onion and mushroom liquid over high heat for 1 hour. Season with 1 1/2 teaspoons of salt and sugar. |
| 4. | Beat egg yolks until they start to thicken. Add 1 teaspoon of oil. Continue beating until stiff peaks form. Add 1/2 teaspoon of salt and 1 teaspoon of Shaoxing wine. Pour over soup. |
Hot Pot Food Items:Assorted Fruit and Meat Balls (2 pieces for each variation) Ingredients (to make 10 pieces)
| Lean pork (diced) | 150g |
| Beef (diced) | 150g |
| Cuttlefish (diced) | 190g |
| Mango (diced) | 1/4 |
| Papaya (diced) | 1/4 |
| Cherry tomatoes(halved) | 5 |
| Onions | 225g |
| Egg yolks | 6 |
Cooking Method:
| 1. | Stir pork, beef and cuttlefish separately until sticky. Divide each into 10 portions. Set aside. |
| 2. | Stuff mango dices into each portion of the pork, papaya dices beef and cherry tomatoes cuttlefish. Roll each portion into a ball. Done. |
Assorted Cuttlefish Balls (2 pieces for each variation) Ingredients (to make 10 pieces)
| Beetroots | 120g |
| Purple-coloured sweet potatoes | 150g |
| Spring onions | 120g |
| spinach | 120g |
| Yellow capsicums | 120g |
| Pumpkins | 120g |
| Red capsicums | 120g |
| Cuttlefish (diced) | 1125g |
Cooking Method:
| 1. | Dice beetroot, purple-coloured sweet potato, spring onion, spinach, yellow capsicum, pumpkin and red capsicum. Press lightly to squeeze out excess moisture. Set aside. |
| 2. | Stir cuttlefish until sticky. Divide into 7 portions. Set aside. |
| 3. | Stuff the diced beetroot into each portion of the cuttle fish. Divide further into 10 portions and roll each into a ball. Do the same for the purple-coloured sweet potato, spring onion, spinach, yellow capsicum, pumpkin and red capsicum. Done. |
Assorted Mushrooms and Onion Dumpling Ingredients (to make 10 pieces)
| Hon-shimeji mushrooms (shredded) | 1/2 pack |
| Fresh shittake mushrooms (shredded) | 150g |
| King oyster mushrooms (shredded) | 75g |
| Abalone mushrooms (shredded) | 75g |
| Onions (diced) | 120g |
| Dumpling wrapper | 10 sheets |
Seasonings:
| Salt | 1/4 teaspoons |
| Olive oil | 1/4 teaspoon |
Cooking Method:
| 1. | Heat oil in a wok. Add all Ingredients and stir-fry until softened. Set aside to cool. To be used as filling. |
| 2. | Place the filling on each wrapper. Moisten edges with water. Then pinch edges to seal. Done. |
This recipe is provided by Megan's Kitchen Restaurant.
Extract from CookSmart, Issue 13
