Christian's 鮮濃燉菇湯 (recipe in English and Chinese)
Christian's Double Boiled Chinese Mushroom Umami Broth
2種材料就可以煲到啖湯？屋企無咁多料又想煲啖湯暖下胃，可以試下我呢個簡單方便嘅燉湯recipe!
材料：
200g 乾冬菇
300ml 暖水
500g 你自己鍾意嘅新鮮菇(除左金茹)
30g 雲南火腿或義大利帕瑪火腿
做法：
將乾冬菇浸落300ml暖水度，然後用保鮮紙包好浸2個鐘或者浸過夜。
浸完之後，將其餘500g新鮮冬菇同埋火腿放落燉盅或者大瓦碗。跟住將浸冬菇嘅水慢慢倒落燉盅度，要小心唔好倒埋D沙落去！冚蓋，用微波爐保鮮紙圍邊。如果用瓦碗，可以用焗爐紙再外加微波爐保鮮紙包實個碗，等佢啲水份唔好流失。
將燉盅放落蒸爐用大火燉20分鐘，逼啲菇嘅鮮味出嚟。跟住轉細火燉1.5小時就可以飲喇！
如果食素嘅可以唔落肉，就咁用菇都夠濃味㗎!
Christian's Double Boiled Chinese Mushroom Umami Broth
It's time for some good old chinese soup. This recipe is very very easy and so good. All you need is a very big bowl or a ceramic bowl for double boiling and a steamer.
Ingredients
200g Dried chinese mushrooms
300ml warm water
500g fresh local mushrooms, washed (white, brown, oyster, shitake, even portobello)
30g Chinese Yunnan Ham (or Parma ham)
Instructions:
Soak the dried mushrooms in 300ml water and cover with plastic wrap and leave in room temperature for 2 hours to overnight.
When ready, place in a large ceramic bowl with the rest of the mushrooms and ham. Then slowly pour the water that the mushrooms were soaking making sure the sand on the bottom won't go into the bowl, the discard the sandy water.
Cover the bowl with a lid then wrap the seams with microwaveable plastic wrap.
If your bowl doesn't have a lid, don't worry, use a large piece of baking paper and place it on top of the bowl to cover the opening. Then use microwaveable plastic wrap to wrap the bowl covering the whole opening including the baking paper so no moisture can escape from the bowl.
Place in a steamer and steam on high heat for 20 minutes. This helps push the natural liquid out of the mushrooms.
Then turn the heat down to low and continue to steam for 1.5 hours. This helps the soup develop flavour.
You can drink immediately. If you can't finish it, don't worry, you can keep it for 3 days in the fridge Or you can freeze it and keep it for months. Just boil it in any pot to reheat.
Enjoy!
