Test thử
AGE
to view the Contact Information
of How to cook sweet and delicious shiitake mushroom soup for Hanoi Tet feast
AGE
to view the Contact Information
of How to cook sweet and delicious shiitake mushroom soup for Hanoi Tet feast
USF - What to eat? , :
How to cook sweet and delicious shiitake mushroom soup for Hanoi Tet feast - AGE -
-
cm
kg
How to cook sweet and delicious shiitake mushroom soup for Hanoi Tet feast
Ingredients for Mushroom Sprouting Soup
For 4 people
Raw sausage 300 gr
Minced shoulder meat 200 gr
Pork broth 2 liters
Chopped wood ear 30 gr
Dried lotus seeds 50 gr
Dried shiitake mushrooms 70 gr
Dried onions 30 gr
Cilantro 1 little
Common spices 1 little
(seasoning powder/ MSG/ fine salt/ fish sauce/ pepper)
How to prepare shiitake mushroom soup
-
Preparing and preparing ingredients
Wash dried shiitake mushrooms, then soak in hot water until soft. Wash again and filter the water soaked in the mushrooms to use.
Choose evenly round mushroom wings to wrap in the sausage, squeeze them dry. The remaining mushrooms and wood ear mushrooms have been soaked, squeezed dry and chopped.
Peel the dried onions and chop very finely. If minced shoulder meat is not yet pureed, mince it again until smooth. If using dried lotus, soak it first. Pork broth (from ribs or fly bones) should be simmered for about 3 hours in advance and filtered thoroughly.
-
Mix and brush the meat
Put minced meat, minced shallots, minced shiitake mushrooms and minced wood ear mushrooms in a large bowl. Add about 100 grams of raw sausage to the mixture. Season with 1 teaspoon of seasoning powder, 2 grams of MSG (MSG) and 1 teaspoon of pepper.
If you do not use raw sausage, you can season with about half a teaspoon of regular seasoning. Mix the ingredients well, then use your hands or a spoon to knead/beat until smooth for about 10 minutes. The more flexible the spread, the chewier and more delicious it will grow.
-
Create mushroom balls and mushroom capsules
Take the dried round shiitake mushroom wings. Use a spoon or wet hands to scoop out the raw sausage (you can add a little white pepper to make it look beautiful) and spread it evenly on the surface of the mushroom, gently rubbing down the wall of the mushroom so that the sausage sticks firmly and does not fall apart when cooking.
Divide the remaining meat into small, pretty balls, about 20gr each. When roasting the sprouts, wet your hands with filtered water (absolutely do not use oil) so that the sprouts do not get greasy and have a beautiful shape.
Put a sufficient amount of pork broth into a separate pot to boil the sprouts. Season the boiled water with 1 teaspoon of seasoning powder and about 1/2 teaspoon of fine salt if it seems bland.
When the water boils, gently drop each mushroom capsule into it. Boil for about 3 – 4 minutes until it floats and cooks. Take the sprouts out and immediately soak them in a bowl of filtered water with ice so that they retain their beautiful white color and delicious chewiness.
Continue to use the pot of water that just boiled the mushroom bags to boil the sprouts into balls. Boil for about 3 – 4 minutes until it floats and cooks. Pick out the sprouts and soak them in cold water similarly.
-
Cooking shiitake mushroom broth
Put 1 liter of simmered pork broth into the pot. Add filtered shiitake mushroom soaking water and lotus seed water (if using) so that the total amount of water is about 1.5 liters. Drop a few whole shiitake mushrooms into the pot to enhance the flavor.
Bring to a boil, skim off the fat and foam, then lower the heat. Season to taste with about 1/2 tablespoon of seasoning powder (5gr), 1/2 tablespoon of fish sauce to enhance the aroma and flavor, and 1/2 tablespoon of MSG (5gr). Taste the soup again, making sure it’s cool from the meat and bones and fragrant with the characteristic mushroom aroma.
-
Finished product
When preparing to serve in a bowl, put the lotus seeds (if using) and sprout balls (mushroom and meat sprouts) into the pot of hot soup to keep warm.
Place lotus seeds and sprouts in the bowl in the traditional “four-pack” style (usually 4 meat balls and 4 mushroom balls). Pour the clear, light amber-colored broth evenly around the bowl.
Finally, sprinkle a little chopped coriander on top to increase the aroma and color. Enjoy hot, cool and flavorful mushroom soup with Tet flavor.
Please Register | Login to chat with How to cook sweet and delicious shiitake mushroom soup for Hanoi Tet feast
dating, friendship, how to cook shiitake mushroom soup, How to make shiitake mushroom soup, make friends, meet new people, shiitake mushroom soup
+ 1000
12-06-2026: hieuminh, tungtuan, hoangtran1, nvc, congvu, nguyenhuy, nhuaquang
11-06-2026: minhtuyen757, user659, user206, mongdiep126, thuychau227, thuytien936, minhnguyet782, tinhnghi249, thuytruc267, quochuy126, thuydiem769, phuonghang458155, phuonghang345328, nguoimoiquen123514, nguoimoiquenday952, minhthao229, hongnhi781, duchai807, linhxjnh, sinhcao, nguyenlananh298, baonguyen, hongtrang591
10-06-2026: thienanhuynhba, tamle, hien428, quynhdecor, thichbuliem288, tramy471, utem, nhincaideoj
09-06-2026: binhnong, nguoimoiquen988, thunguyen142, mongthuy806, thanhhatang987, minhhang902, phankimlien133, phanthuydung810, minhvy924
