Matsutake mushrooms are better than what to make soup, and how to make soup with dried matsutake mus

Matsutake mushrooms are nutritious wild mushrooms, because matsutake mushrooms are a seasonal food, and many people often dry them for later consumption. Many people use dried matsutake mushrooms to stew soup, so do you know what matsutake mushrooms can be stewed with?

Matsutake chicken broth. Material:

150g matsutake mushroom, half a native hen, salt to taste.

Method: 1. Wash the chicken and put it in a stew pot, add enough water and bring to a boil.

2. Carefully skim off the foam and simmer for about 1 hour.

3. Cut off the hard pieces of matsutake mushrooms at the roots, wash them and slice them.

4. Pour the matsutake mushroom into the chicken broth and simmer for about 30 minutes, season with an appropriate amount of salt.

Agaricus mushroom, tea tree mushroom, cuttlefish soup.

Ingredients: Appropriate amount of matsutake mushroom, 2 cuttlefish, appropriate amount of tea tree mushroom, appropriate amount of peanuts, appropriate amount of red dates, appropriate amount of Huaishan, a little salt.

Method: 1. Soak the cuttlefish, tea tree mushroom, Huaishan and agaricus mushroom for an hour in advance.

2. Wash the pork ribs, blanch them in a pot to remove the blood and fish.

3. Wash all the ingredients and set aside, pour the ribs and all the ingredients into the casserole together.

4. Add an appropriate amount of water to the pot, bring to a boil over high heat, turn to low heat and cook slowly for 1 hour, add a little salt to taste when it comes out of the pot.

Agaricus mushroom maw Shih Tzu soup.

Ingredients: 20g matsutake mushroom, 10g fish maw, 20g Huaishan 2g, 2g tangerine peel, 5g longan meat, 5g wolfberry, 1 date, 300g pork ribs, appropriate amount of salt, appropriate amount of ginger slices.

Method: 1. Soak agaricus mushroom, Huaishan and tangerine peel in water for 2 hours.

2. Soak fish maw and ginger slices for 2 hours.

3. Clean the longan meat, wolfberry and candied dates and set aside.

4. Cook the ribs once, boil in a pot under cold water for 3-5 minutes, scoop up the ribs, clean them and set aside.

5. Put all ingredients in the pot (except wolfberry) and add cold water; Bring the soup to a boil over high heat and reduce the heat to a low for a few hours.

6. 10 minutes before cooking, add wolfberries and an appropriate amount of salt.

Black chicken, chestnut and matsutake soup.

Ingredients: Appropriate amount of black chicken, appropriate amount of chestnut, appropriate amount of matsutake mushroom, appropriate amount of bamboo sunflower, appropriate amount of red dates, appropriate amount of ginger slices, appropriate amount of barley.

Method: 1. Pour boiling water into the black chicken and remove the blood foam. Add sliced ginger to remove the taste.

2. Prepare slices of chestnuts, shiitake mushrooms and matsutake mushrooms.

3. Soak the bamboo sun, prepare red dates and barley, pour the cleaned black chicken into the soup pot, put in the prepared ingredients, and start to stew to your heart's content.

4. I stewed for four hours, and I prefer to stew the soup for a longer time.

5. Before cooking, add an appropriate amount of fine salt according to your personal taste, and you can start to enjoy.

Seabed coconut is a common soup in summer, which is famous for its obvious effect of clearing dryness and heat, relieving cough, and has the effect of nourishing yin and nourishing the kidneys, moisturizing the lungs and nourishing the skin, and strengthening the body. Fish bones, lightly dried and dried, are used to make soup and supplement calcium, which is very nutritious.

Rong paste and chicken soup is better, first chop the chicken into small pieces, blanch the green onion and ginger cooking wine, boil the oil, stir-fry the chicken until fragrant and add water, the chicken stool is medium-cooked, add the agaricus mushroom, this stew is very delicious.

1. The practice of dried matsutake mushrooms.

1. Take an excessive amount of dried matsutake mushrooms, and use a small brush to quietly remove the surface dust, focusing on the roots.

2. Pour excess water into the basin, soak the matsutake mushrooms for about an hour, and wash them again.

3. Put excess water in the pot, put the soaked and washed matsutake mushrooms into the pot, bring the fire to low on Chinese New Year's Eve, and boil for half an hour.

4. Add the Chinese New Year's Eve batch of edible salt and stir evenly.

5. Turn off the heat and put it in a bowl.

2. Matsutake mushroom chicken soup.

Ingredients: 30 grams Chinese New Year's Eve of green onions, 20 grams of ginger, a local chicken, 20 grams of dried matsutake mushrooms, 10 grams of wolfberries, a small amount of salt.

Method: (1) Clean all raw materials;

2) Cut the local chicken into Chinese New Year's Eve pieces, slice the ginger, and soak the matsutake mushrooms;

3) Rinse the chopped chicken with running water to remove the blood foam and blanch it in a pot;

4) Add appropriate water to the casserole, add the chicken pieces, soaked matsutake mushrooms and ginger and other ingredients in the water after boiling, and simmer for 2 hours on low heat. After the chicken broth is stewed, add a small amount of salt according to the group's preference.

3. Matsutake lotus and apricot stewed cowboy bones.

Ingredients: beef short rib, lotus seeds, almonds (or almond slices), agaricus mushrooms.

Ingredients: salt, ginger.

Method: (1) Cut the cowboy bones to remove the local meat on Chinese New Year's Eve (save it for other purposes, such as braised beef brisket), and wash it with flying water;

2) Lotus seeds and almonds are identified and soaked in water for 2 hours; Soak agaricus in a small amount of warm water for 1 hour and set aside;

3) Add enough water to the slow cooker at one time, add ginger slices and cowboy bones, and simmer for 3 hours;

4) Add lotus seeds, almonds, and agaricus mushrooms, continue to simmer for 1 hour, add salt to taste.

Note: (1) Lotus seeds and almonds are good ingredients for moisturizing and dryness in autumn; Even beef beef bones have the effect of warming and relieving phlegm.

2) Special introduction of cowboy bones, that is, beef short ribs, beef short ribs in North American supermarkets; The soup is not greasy, and the beef flavor is very strong.

Matsutake mushroom is a valuable ingredient, because it cannot be artificially planted, the yield of matsutake mushroom is very low, all wild products, matsutake itself has a strong value of traditional Chinese medicine, rich in high nutrients for human health has an excellent effect, matsutake mushrooms are generally dried dominantly, so what should be done with delicious dried matsutake mushroom soup? If you don't know much about the recipe of dried matsutake mushroom soup, then let's learn together through the following steps.

1. Matsutake mushroom corn bone broth ingredients.

Large bones, matsutake mushrooms, corn, salt.

Method 1The big bones are made when the elbows are buried, and it is just right to make soup and not wasted.

2.Put it all in a pressure cooker.

3.Add enough water at one time, turn to low heat for 30 minutes.

4.Mix salt according to personal taste before drinking.

2. Pork rib soup with matsutake mushrooms.

Ingredients: matsutake mushrooms, pork ribs, huaishan, wolfberry, salt.

Method 1Go home and dry wash the mushrooms, soak them in warm water for a few hours, and add Huaishan and wolfberries.

2.Chop the two pork ribs together and put them in the pan.

3.Simmer slowly, the aroma that fills the house is very tempting. Simmer for two hours, add an appropriate amount of salt to taste, the taste is fragrant, fresh and refreshing.

3. Matsutake lotus root pork rib soup.

Ingredients: 30 grams of matsutake mushrooms, 500 grams of pork ribs, 2 lotus roots, 2 green onions, 3 slices of ginger, 10 slices of Sichuan peppercorns, a pinch of salt.

Method 1) After soaking the matsutake mushroom, filter the water to soak the matsutake mushroom for later use.

2) Wash the ribs and chop them into small pieces. Pour water into the pot, bring to a boil over high heat, add the pork ribs and cook for 5 minutes, wait for the surface to change color, and then remove it. After peeling and washing, the lotus root is cut into hob pieces. Wash the green onions and cut them into sections. Wash and slice the ginger.

3) Pour the water for soaking matsutake mushrooms into a casserole, add enough water again, boil over high heat, add pork ribs, green onions, ginger, and peppercorns, cover with a lid and simmer for 1 hour.

4) Add lotus root pieces, cover and continue to simmer for 20 minutes, adding a little salt to taste before eating.

Super wordy: *Matsutake mushrooms can be substituted with any mushroom, if not, it doesn't matter if you omit this thing, it is also delicious to make lotus root pork rib soup directly.

When you go to the market to buy lotus root, ask the waiter and ask her to recommend the lotus root suitable for stewed soup.

After the matsutake mushroom is soaked, filter the water to soak the matsutake mushroom for later use.

Wash the ribs and chop them into small pieces. Pour water into the pot, bring to a boil over high heat, add the pork ribs and cook for 5 minutes, after the surface changes color, remove it. After peeling and washing, the lotus root is cut into hob pieces. Wash the green onions and cut them into sections. Wash and slice the ginger.

Here's how to make fresh matsutake mushroom soup:Ingredients: 250 grams of matsutake mushrooms, 1 native hen.

Ingredients: a few slices of ginger, salt to taste.

1. Scrape off the mud feet of fresh matsutake mushrooms, rinse quickly with water, and use cotton cloth or kitchen paper towels to absorb the surface moisture.

2. An old hen, cut into slightly larger pieces. Soak in clean water three times and remove.

3. Put cold water into the casserole and turn on the high heat. When the water is about to boil, a large amount of foam begins to rise on the surface of the water, which is quickly skimmed off. Turn the heat down and add salt and ginger.

4. Simmer the chicken broth over low heat for half an hour, and put the matsutake mushroom slices into the chicken broth. Continue to simmer for 1 hour.

5. After turning off the heat, do not remove the lid and let it sit for about 10 minutes.

6. The delicious and fragrant matsutake chicken soup is out of the pot.

How to freeze matsutake mushroomsIt is recommended to use a bamboo knife or ceramic knife to scrape off the outer skin, and then wipe it clean with a clean damp cloth. This can make the frozen matsutake taste better and lose less nutritional value.

If you want fresh matsutake mushrooms to taste good and retain comprehensive nutritional value, you can make freeze-dried matsutake mushrooms, but freeze-dried matsutake mushrooms require special freeze-drying technology, which is generally not completed by yourself, so you can only buy freeze-dried matsutake mushrooms. If you want to keep fresh matsutake for a long time, the best way is to make frozen matsutake mushrooms, as long as the fresh matsutake mushrooms are cleaned, sealed and frozen in the refrigerator.

1. Matsutake mushroom and chicken broth.

Matsutake mushroom and chicken soup together have the effects of strengthening the body, strengthening the spleen and stomach, protecting the cardiovascular system, and beautifying the skin. Chicken has a high nutritional value, and the polysaccharides of Matsuga and Maksutake contained in Zen Matsutake mushrooms help to improve immunity and can be used for people who are weak and have low immunity. However, it should be noted that matsutake mushrooms and chicken are allergens, for people with allergies in the first drink, you need to try to eat a small amount to see if there is an allergy, if there is discomfort after eating, you need to stop immediately, and you can not eat it again, otherwise it will be harmful to health after inducing allergic symptoms.

In addition, the purine content in matsutake stewed chicken is high, so for people with high uric acid and gout, it is necessary to limit the consumption to avoid aggravating the condition and even inducing complications, so it is not recommended to eat matsutake stewed chicken for people with high uric acid and gout.

2. Matsutake pork rib soup.

Matsutake mushroom and pork ribs stewed together have the effect of nourishing yin and moisturizing dryness, but also can nourish qi and blood, replenish protein and calcium, in addition, the nutritional value of pork ribs is also high

3. Matsutake pigeon soup.

Matsutake mushrooms and pigeons stewed together in soup can play a role in strengthening the spleen and stomach. Pigeon meat is easy to digest, has the function of nourishing and nourishing qi, dispelling wind and detoxifying, and matsutake mushroom has the effect of warming and benefiting the stomach, and contains a lot of cellulose, after eating, the fiber will absorb water in the stomach and expand, can promote gastrointestinal peristalsis, help speed up the discharge of feces, and the two are more beneficial to the spleen and stomach with stewed soup. (Look).

Matsutake mushroom and black chicken stew together is the best soup, you can try it, with the practice of friends: first, first wash the black chicken and pei chain Huai Jing, put it in boiling water, remove blood, add ginger slices to deodorize; Second, prepare chestnuts, shiitake mushrooms, and matsutake mushroom slices; Third, soak the bamboo sunflower until soft, prepare red dates and barley, pour the washed black chicken into the soup pot, and add the prepared ingredients; Fourth, stew for 3-4 hours, adjust the salty and light taste according to personal taste before serving, the taste will be very delicious, and there is also a nutritional appeal.

Matsutake mushroom milk is more nourishing than chicken soup and strengthens immunity.

Chocolate opened

It should be chocolate, chocolate is nutritious and can prevent sashimi.

It can be stewed with the following ingredients for 100% nutrition.

Walnut rent, peanuts, wolfberry, tea tree mushroom, angelica Qing-type Songyu Zheng, cordyceps flowers, red dates, papaya, mushrooms.

Matsutake mushrooms can be served in soup with chicken, and duck stew is also good.

Matsutake soup best practices can be used to make matsutake bone broth:

Ingredients: 80 grams of matsutake mushrooms, 200 grams of tube bones.

Excipients: 50 grams of soybeans, 20 grams of scallops.

1. Prepare ingredients.

2. Put the bones in a pot and boil to remove the blood.

3. Put the scallops, soybeans and matsutake mushrooms into the pot first.

4. Put in the bones that have been drained of blood and washed.

5. Add an appropriate amount of water.

6. Close the lid and plug in the power, select the meat button and wait for three hours.

7. After three hours, add salt to taste and enjoy in a bowl.

8. The matsutake bone broth is delicious.

How to make matsutake soup, when the soup is cooked, the house is full of the aroma of matsutake mushrooms, and finally only need to be seasoned with a little salt, we can drink very delicious matsutake soup, and it is also very convenient to make.

Ingredients: 3 matsutake mushrooms, 1 tablespoon chopped green onion, 1 tablespoon salt.

1. The first step is to prepare matsutake mushrooms, chopped green onions and salt.

2. Wash the fresh matsutake mushrooms and scrape off the roots with a knife.

3. Use a kitchen knife to slice the washed matsutake mushrooms and set aside.

4. Put the sliced matsutake mushrooms into a casserole, add hot water, bring to a boil over high heat, turn to low heat, and cook for 15 minutes.

5. Add a little salt to the pot, as shown in the picture below.

6. Garnish with chopped shallots in a bowl so that the matsutake soup is complete.

Ingredients

1 local chicken.

Matsutake mushroom 200g

Salt a spoonful. Ginger 50g

A handful of goji berries.

1 green onion.

Method stepsPrepare the required ingredients.

Cut the chicken into cubes, pour boiling water and blanch to remove the blood.

After blanching, remove and rinse with water.

Add water to the pot, add the green onion and ginger, and pour in the matsutake mushroom and chicken.

After boiling over high heat, simmer for two hours, add salt and goji berries, and simmer for another two minutes.

The delicious, nutritious and nutritious matsutake and wolfberry chicken soup is ready.

1. Use a bamboo knife to gently scrape off the soil and impurities on the surface of matsutake mushrooms to expose the white surface.

2. Slice, not too thin, about 3mm is just right. It is best to use a bamboo knife or ceramic knife to cut matsutake mushrooms, otherwise the matsutake mushrooms will not taste good if they are stained with iron and fishy smell.

3. After slicing the matsutake mushroom, peel the ginger and flatten it, and cut the shallots into green onion segments.

4. Put the matsutake ginger into an oil-free stainless steel pot and boil it in clean water until the matsutake mushroom is cooked through, then add an appropriate amount of salt and pour it into a soup bowl with lard and chopped green onions.

5. Then the refreshing and delicious Shangpin matsutake soup is ready.