Ingredients: 50g dried ebony, 20g dried hawthorn, 5 g dried tangerine peel/kloc-0, 8 flowers of Luoshen, 2g licorice, 3g Phellinus igniarius, 70g crystal sugar and 400ml water.

Accessories: a little mint and a little osmanthus.

Preparation steps of secret sour plum soup

1. Prepare materials.

2. Prepare a non-woven paper bag or use gauze. Put the materials except osmanthus fragrans and rock sugar into the bag. Remember to seal it ~

3. Add 400ml of water to the pot, and put the rock sugar and materials into the pot. Bring the fire to the boil and stew for 40 minutes. Cold water and rock sugar will make the soup very red and bright ~

4. Finally, add osmanthus. You are finished ~

5. finished product ~

chafing dish

Step 1: Boil the soup.

Production method:

Primary processing:

Take old hen 10, pig's trotters, spareribs, pig's bonzi bone 15 kg, and lean pork 7500 g, wash them separately, chop them into large pieces, blanch them with strong fire and boiling water, take them out and suck them dry, then put them into salad oil with 50% to 60% heat, soak them in low fire until the color is golden, take them out and control the oil in a short time.

Making mushroom packaging:

Take 300g of dried truffles, dried Agrocybe aegerita 100g, dried Lentinus edodes 65438 g and dried Boletus 65438 g, and wrap them with gauze. Truffles, Agrocybe aegerita and Lentinus edodes are mainly used to increase the flavor of the mushroom in the bottom soup, while Boletus flavipectus mainly plays the role of adjusting the color of the soup and assisting in refreshing.

Hanging soup:

Put the processed meat into a stainless steel barrel, pour in 200 kg of clean water, ginger 1 kg, 500 g of green onions and homemade mushrooms, and 250 g of white pepper, boil over high fire, boil over low fire 12 hours, and filter.

Key:

Blanch the meat first, then fry it, and then blanch it.

This method is based on the hanging soup technology in Guangdong. When the raw materials are fried and hung in soup, the taste is definitely stronger than that of the raw materials that are only blanched.

Step two, season the soup.

The filtered bottom soup is about 150kg. Then divide the base soup into two parts, one part is about 140 kg for seasoning; The other one is about 10 kg, which is used to stew truffles and chicken.

Seasoning method: take 140 kg filtered soup and boil it. Add 100 g homemade mushroom powder, 2500 g salt and 2 kg chicken powder for seasoning. The effect of adding mushroom powder is to supplement the mushroom flavor to the base soup for the second time.

The method of making mushroom powder is very simple. Take 300 grams of dried truffle leftover, 200 grams of dried Tricholoma matsutake and 0/00 gram of dried boletus, mix them evenly, and fully crush them with a pulverizer.

Key:

Make mushroom powder

Step three, stew truffles and chicken.

Take 7500 grams of chicken and 5 kilograms of truffles, put them in a pressure cooker, pour in 10 kilograms of base soup, bring to a boil over high heat, and turn down the heat until the chicken is cooked. Take out the chicken and truffles, cut them into pieces, and then pack the raw materials separately. Generally, 25g truffles and 25g chicken are packed in a small bag.

Step four, the soup is fresh for the second time.

When guests order, they have to season the soup a second time. First, put 1kg seasoned base soup into a small heated pot, put a packet of processed truffles and chicken, and add 50g fresh mushrooms (the choice of mushrooms can be determined according to the season, such as Pleurotus eryngii and Coprinus comatus), so that the truffle soup pot is completed.

After the soup pot is served on the table, it is slowly heated by low fire, and truffles, chicken, soup and fresh bacteria are mixed together, and the fragrance is overflowing.

Technical key:

1, when cooking mushroom soup, be sure to use dried mushrooms and break them into powder, which will help to taste them 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, dried mushroom powder can be divided into two mushroom packages, so as to adjust the fresh flavor 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. Because mushroom soup is made of vegetarian dried mushrooms, it lacks the fresh flavor of animal protein and animal fat, so when making mushroom soup hot pot, it is necessary to add soup 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 advisable 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.

3. Because the mushroom soup hot pot highlights the fresh fragrance of mushrooms, it is more suitable for raw materials with light fishy smell such as scalded ham sausage, lunch meat, coriander balls, shrimp dumplings, crisp meat, various fresh mushrooms and seasonal vegetables, but not for raw materials with heavy fishy smell such as scalded beef tripe, duck intestines and yellow throat. In addition, when the soup of mushroom soup hotpot becomes weak due to long-term scalding, it can only be supplemented by adding mushroom soup.