Oak-mushroom

Home > The Living Mushroom > Recipe


	Mushroom Jongol (a dish of meat prepared with vegetable)

	Jongol is a form of soup where the ingredients are cooked and eaten immediately. Jongol can be prepared with a variety of ingredients. Intestines (liver, heart, kidney) can be mixed or used individually, and it is also good to use a lot of mushrooms and vegetables. The pine-mushroom is the most expensive and high quality provision, having a higher nutritional value than meat. It also has its unique taste and scent. In order to keep the scent, it is best not to use garlic or welsh onion, but to cook it slightly with salt and sesame seed oil. Since mushrooms, just like seafood, barely have any calories, you don't have to worry about caloric intake.

Beef 65g, Pine-mushrooms 30g, Oak-mushrooms 30g, Champignon 20g, big welsh onion 20g, Chrysanthenum coronarium 5g, onion 10g, garlic, welsh onion, sesame seed oil, salt, soy sauce.

1. Since the skin of the pine-mushroom is soft, lightly wash it in water and cut it in half.
2. Peel off the skin of the champignon and cut it flat. The oak-mushrooms should be
  soaked and cut into big slices.
3. Cut the beef opposite to its texture and season.
4. Slice the onion and cut the thready stone leek in 5cm lengths.
5. Spread the beef and big welsh mushroom in a Jongol pot with a thick bottom and
  season.
6. Put beef, onion, mushroom, and welsh onion on top of and place the oak-mushroom in
  the middle.
7. Pour the seasoned soup until the ingredients are covered and place on the table.
8. Put chrysanthenums on top to bring out the taste.