四喜菇菇煲Quadruple Mushroom Pot

Directions

菌菇类品种良多，大部分菌菇都可以作为食物，在平均寿命最长的日本，被人们摆在餐桌上的食物，最多的是这些菌菇类料理，想必是应了这句古语: 若想身体好，菌汤是个宝，若要身体瘦，多吃菌子少吃肉。

Step 1

香菇和黑木耳洗净后用水泡发至软，拧干水份，黑木耳撕小块，备用。Soak Chinese mushroom and black fungus in water until soften; squeeze out water, tear black fungus into small pieces.

Step 2

鸿禧菇和鲍鱼菇，洗净后，去掉杂质和根部，备用。Wash Shitake and abalone mushroom; remove stems.

Step 3

取一煲，依次序先将黑木耳放在最底部，接着是香菇、鲍鱼菇和鸿禧菇。Place black fungus and the bottom of pot, follow with Chinese mushroom, abalone mushroom and Shitake mushroom.

Step 4

舀入2汤匙海苔拌酱，备用。Top with 2 tbsp seaweed dressing, set aside.

Step 5

倒入鸡汤，中小火煮至翻滚后，熄火，关盖继续焖30分钟，即可享用。Pour in broth, bring to boil with medium heat; and then simmer for 30 minutes without heat, done.