「素食」天氣涼了當然要吃火鍋！冬陰功菌菇鴛鴦火鍋 |【Vegan】Enjoy Two Flavors at One Time! Tom Yum vs. Mushroom Hot Pot

It's the hotpot time! The mushrooms are delicious in fall, and this homemade mushroom soup base is rich in flavor. I also made a tom yum soup base for extra spicyness.
天气凉了当然要吃火锅，秋天菌子鲜美，一定要试试这个自制的菌汤清汤火锅，真的巨鲜美，单一个菌汤锅吃的不畅快，又做了个红汤的冬阴功火锅，鸳鸯火锅同时享受双重风味真的不要太满足。

Ingredients/材料:

菌菇汤底/Mushroom Soup Base：
干混合菌菇汤包 60g Mixed Mushroom Soup Base
清水 1.5L Water
八角 1个 One Star Anise
香叶 1片 One Bay Leaf
盐巴 2小勺 2 Tsp Salt
姜片 8片 8 Slices of Ginger
面粉 20g Flour

蘸水/Dipping Sauce：
香油 1大勺 1 Tbsp Sesame Oil
芝麻酱 1大勺 1 Tbsp Sesame Paste
花生酱 1小勺 1 Tbsp Peanut Butter
清水3大勺 3 Tbsp Water
生抽 2小勺 2 Tsp Soy Sauce
香醋1小勺 1 Tsp Black Vinegar
辣椒油 1大勺 1 Tsp Chili Oil
香菜2大勺 2 Tbsp Coriander

冬阴功汤底/Tom Yum Soup Base：
纯素冬阴功酱 60g Vegan Tom Yum Sauce
番茄 1个 One Tomato
番茄酱 1大勺 1 Tbsp Tomato Paste
清水 1.2L Water
淡椰浆 200ml Light Coconut Milk
小米辣 2个 Two Tabasco Peppers


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