EatSmart Recipes
Yunnan Mushrooms and Onion Soup Hot Pot
"3 Less" Dish
Feature
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.
Sally POON
Hong Kong Nutritional Association, Registered Dietitian (UK)
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Yunnan Mushrooms and Onion Soup Base Ingredients to serve 6
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Yunnan wild assorted mushrooms
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10 g
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Porchini mushrooms, sliced
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30 g
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King oyster mushrooms, sliced
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75 g
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Abalone mushrooms, sliced
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75 g
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Fresh shittake mushrooms, sliced
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75 g
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Water
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3 litres
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Onions
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225 g
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Egg yolks
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6
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Seasonings
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Salt
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2 teaspoons
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Sugar
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1 teaspoon
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Olive oil
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2 teaspoons
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Shaoxing wine
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2 teaspoons
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Assorted Cuttlefish Balls (2 Pieces for each variation) Ingredients (to make 10 pieces)
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Beetroots
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120 g
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Purple-coloured sweet potatoes
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150 g
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Spring onions
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120 g
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Spinach
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120 g
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Yellow capsicums
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120 g
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Pumpkins
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120 g
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Red capsicums
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120 g
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Cuttlefish, diced
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1125 g
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Assorted Mushrooms and Onion Dumpling Ingredients (to make 10 pieces)
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Hon-shimeji mushrooms, shredded
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1/2 pack
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Fresh shittake mushrooms, shredded
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150 g
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King oyster mushrooms, shredded
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75 g
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Abalone mushrooms, shredded
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75 g
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Onions, diced
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120 g
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Dumpling wrapper
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10 sheets
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Seasonings
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Salt
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1/4 teaspoon
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Olive oil
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1/4 teaspoon
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Assorted Fruit and Meat Balls (2 Pieces for each variation) Ingredients (to make 10 pieces)
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Lean pork, diced
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150 g
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Beef, diced
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150 g
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Cuttlefish, diced
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190 g
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Mango, diced
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1/4
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Papaya, diced
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1/4
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Cherry tomatoes, halved
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5
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Yunnan Mushrooms and Onion Soup Hotpot
Cooking Method
- Soaked all mushrooms in 1 litre of water until softened. Strain and retain the water. Set aside.
- Heat 1 teaspoon of oil in a wok. Add the mushrooms and 1 teaspoon of Shaoxing wine. Lightly stir-fry.
- Simmer 2 litres of water with the assorted mushrooms, onion and mushroom liquid over high heat for 1 hour. Season with 1 and 1/2 teaspoons of salt and sugar.
- 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.
Assorted Cuttlefish Balls
Cooking Method
- Dice beetroot, purple-coloured sweet potato, spring onion, spinach, yellow capsicum, pumpkin and red capsicum. Press lightly to squeeze out excess moisture. Set aside.
- Stir cuttlefish until sticky. Divide into 7 portions. Set aside.
- 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
Cooking Method
- Heat oil in a wok. Add all ingredients and stir-fry until softened. Set aside to cool. To be used as filling.
- Place the filling on each wrapper. Moisten edges with water. Then pinch edges to seal. Done.
Assorted Fruit and Meat Balls
Cooking Method
c
- Stir pork, beef and cuttlefish separately until sticky. Divide each into 10 portions. Set aside.
- Stuff mango dices into each portion of the pork, papaya dices beef and cherry tomatoes cuttlefish. Roll each portion into a ball. Done.
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