How to make pine mushroom soup, how to make pine milk mushroom

Chicken soup with pine mushrooms.

Ingredients: 6 flat tips, 1 pack of willow pine mushrooms, 1 local chicken thigh.

Seasoning: 1 teaspoon salt, water, a pinch of rice wine.

Method: 1First, soak the flat tip for 6 hours and change the water once, put it on the stove for 10 minutes, turn off the fire and cool for half an hour, and then change the water for later use.

2.Cut the chicken thighs into pieces, first blanch them with boiling water, put them in water and cook them on the stove, boil over high heat, change to medium-low heat and cook for 10 minutes, then put in the flat tip and continue to cook for 20 minutes.

3.Wash the pine mushrooms, cut off the roots, 2 cm and set aside.

4.Add the washed willow pine mushrooms to the chicken broth and cook for 10 minutes, then add the seasoning.

Tips: 1Willow mushrooms are fresh, organic foods that don't need to be cooked for too long, but they must be cooked so that they have a crispy and sweet taste.

2.If you don't like chicken thighs, you can use pork ribs, but you need to boil them for a long time to be soft to have the meaty flavor of pork ribs.

Ingredients: 1 2 fresh pine mushrooms, 3 4 cabbage leaves.

Seasoning: a little peanut oil, ginger slices, a little green onion, chicken essence, salt to taste.

Preparation: 1) Wash the freshly picked fresh pine mushrooms, remove the soil roots, cut them into four pieces with a knife, and fry them in a small medium for a while.

2) Put oil in the frying spoon and fry the fresh pine mushroom pieces a few times after it is hot, then add a bowl of boiling water, then add ginger slices, green onions, an appropriate amount of chicken essence and salt.

3) After the soup in the stir-fry spoon boils for 3 4 minutes, add the cabbage leaves and immediately remove the fresh pine mushroom soup from the pot.

Features: The top of the mushroom is red, the mushroom leg is bright white, the cabbage leaves are green, and the color of the soup is light. It's delicious and delicious!

It can be braised or boiled in soup.

Lactobacillus pine mushroom is a special product of Songzi Mountain in Hubei Province, and the Hunan and Hubei areas are its main production areas, and it is a common ingredient for delicacies. Lactobacillus pine, commonly known as Lactella spp. or Lactella spp., is also known as Lactobacillus spp. The fruiting body is generally grouped, often at the turn of spring and summer, late autumn and early winter, and forms a mycorrhizal relationship with Pinus massoniana.

In the mountainous and hilly areas of Songzi, the Masson pine forest is widely distributed, the climate is humid, and it is suitable for the growth of pine lactobacillus, and the pine woodland in the area of Songzikou on the south bank of the Yangtze River and Guanqiao Village in Yanglin Town has the most yield and the best quality. With an annual output of about 100,000 catties, some of which are sold locally, and some of which are made into canned food and exported to other places.

Key Values:

Lactobacillus pine mushroom is a precious fungus, with high nutritional value, rich in crude protein, crude fat, crude fiber, a variety of amino acids, unsaturated fatty acids, nucleic acid derivatives, and also contains vitamin B1, B2, vitamin C, vitamin PP and other elements, not only delicious and delicious, but also has medicinal value, can strengthen the body, benefit the stomach, relieve pain, regulate qi and phlegm, repel insects and ** diabetes, anti-cancer and other special effects.

It is an ideal health food for middle-aged and elderly people. Each 100 grams contains crude protein grams, fat grams, carbohydrate grams, fiber grams, and also contains 18 kinds of amino acids and vitamins.

The mushroom balls are thick, tender and fresh, with a rich aroma and very refreshing. Used to fry meat slices, the flavor is excellent, used to make soup, its freshness is incomparable, made into bacterial oil, and there is another taste, meat and vegetarian stir-fry are both suitable.

Ingredients. Lactobacillus pineus.

Amount. Pork.

Amount. Chili pepper.

Amount. Accessories. Ginger. Amount.

Scallions. Amount. Garlic seeds. Amount. Salt. Amount.

Soy sauce. Amount.

Starch. Amount.

Steps. 1.Wash the mud off the mushrooms.

2.Blanch the mushrooms with water for two minutes after breaking, as there may be bugs in the mushrooms, then mince the ginger, green onions, garlic, and chop the chili peppers.

3.Finely chop the meat and marinate for a few minutes.

4.Heat the oil pan first, pour the meat into it and stir out the oil, add ginger and garlic, then add mushrooms, finally put chili peppers, add water appropriately after stir-frying, and finally reduce the juice of water starch and sprinkle with chopped green onions. Finish!

Tips: It is better to wash mushrooms and soak them in salt water for a few minutes, because they are wild, to remove dirt and impurities.

Ingredients: 25 grams of matsutake mushrooms, white jade mushrooms.

50g crab mushrooms.

50 grams, seafood mushrooms.

50 grams, 25 grams of shiitake mushrooms, appropriate amount of green onion, ginger and garlic

A pinch of coriander, a pinch of salt, and a pinch of white pepper.

Appropriate amount, a little fresh shellfish sauce, a little chicken powder, and a little seafood soy sauce.

First, soak the dried matsutake mushrooms in water, then boil a pot of water, and after the water boils, blanch the white jade mushrooms, crab mushrooms, seafood mushrooms, shiitake mushrooms and matsutake mushrooms with water.

It is best to use a casserole to make soup, and the heat preservation effect is better. Heat the pan and add oil, I used corn oil.

Put the green onions, ginger and garlic into the pot and fry until fragrant, then put all kinds of mushrooms into the pot and stir-fry, wrap the aroma of green onions, ginger and garlic, and pour hot water;

After the water boils, add a small spoon of fresh shellfish sauce, a small spoon of seafood soy sauce, an appropriate amount of salt and two small spoons of white pepper to taste, continue to boil the soup, cover the pot, and cook over low heat for about 15 minutes to taste;

At this time, the soup is already a little thick, and the fragrance has come out, add an appropriate amount of chicken powder, cook for another 5 minutes, sprinkle in a little coriander, and turn off the heat;

In this way, a pot of fragrant and nutritious matsutake mushroom soup is ready, and it is warm.

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Tips:

Mushrooms must be blanched, and pepper in winter will also have the effect of warding off the cold, and the taste will be stronger.

How to make matsutake mushroom soup: The best way to make matsutake mushroom soup.

Matsutake mushrooms are suitable for stewed soups:

Matsutake mushroom with black chicken.

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

Method: Wash the black chicken first, put it in boiling water, remove the blood, and add ginger slices to deodorize; Prepare slices of chestnuts, shiitake mushrooms, matsutake mushrooms; Soak the bamboo sunflower until soft, prepare the red dates and barley, pour the washed black chicken into the soup pot, and add the prepared ingredients; Simmer for 3-4 hours and adjust to personal taste before serving.

Lean matsutake mushrooms. Ingredients: 6 matsutake mushrooms, 1 gram of lean meat, 30 grams of white fungus, 1 gram of corn, 1 gram of carrot, 1 candied date, appropriate amount of salt, 3 slices of ginger, 1 gram of 20 lotus seeds, 20 grams of seeds, 20 grams of poria cocos.

Method: Soak the matsutake mushrooms in warm water for later use; Wash the lotus seeds, seeds, and poria cocos with water; Soak the white fungus in water and tear it into small buds; Wash the lean pork, cut it into cubes, combine it with ginger, and blanch it in boiling water to remove the blood; Wash the corn and cut it into cubes; Cut the carrots into cubes, wash the dates and set aside; Add an appropriate amount of water to the gauze pot and add all the ingredients after the water boils; Bring to a boil again, turn to low heat and continue to cook for 2 hours, season with salt when serving.

1 Soak the dried matsutake mushrooms in water, then boil a pot of water, and when the water boils, blanch the white mushrooms, crab mushrooms, seafood mushrooms, shiitake mushrooms and matsutake mushrooms in water.

2 It is best to use a casserole to make soup, which has a better heat preservation effect. Heat the pot, put the oil, I use corn oil, put the green onions, ginger and garlic into the pot and fry until fragrant, then put all kinds of mushrooms into the pot and stir-fry, wrap the aroma of green onions, ginger and garlic, and pour hot water.

3 After the water boils, add a teaspoon of fresh shellfish, a teaspoon of seafood soy sauce, an appropriate amount of salt and two teaspoons of white pepper to taste, continue to bring the soup to a boil, cover the pot, and simmer for about 15 minutes to taste.

4 Add an appropriate amount of chicken broth and cook for another 5 minutes, sprinkle in a little coriander.

Ingredients: matsutake mushrooms, salt, oil, green onions, ginger and garlic, eggs.

1. First of all, scrape off the black skin of matsutake mushrooms and wash them well.

2, then cut into slices.

3. Put oil in the pot, put the green onions, ginger and garlic in and stir-fry until fragrant.

4. Then add an appropriate amount of water and bring to a boil over high heat.

5. Crack in two eggs and stir with a spatula.

6. Then put the matsutake mushroom in it, add salt, and bring to a boil.

Ingredients: half a chicken, 50 grams of pine mushrooms, a small handful of vermicelli, green onion, ginger, light soy sauce, dark soy sauce, star anise, Sichuan pepper, cinnamon.

bay leaves, salt, sugar.

Wine. 1.Chop the chicks into pieces, soak the mushrooms in advance, and soak the vermicelli.

2.Put water in the pot, put in the chicken pieces after the water boils, blanch the water for 2 minutes, remove it, wash it with warm water, and dry the pants for later use.

3.Put a little oil in the pan and stir-fry the chicken pieces when the oil is hot.

4.When the chicken pieces are tight and the oil comes out, add star anise, Sichuan pepper, cinnamon, bay leaves, green onions, and ginger to stir-fry until fragrant.

5.Stir-fry soy sauce, dark soy sauce, sugar and cooking wine. Add the pine mushrooms and stir-fry, add water, bring to a boil over high heat, then turn to medium-low heat and simmer for 30 minutes.

6.Finally, add salt to taste, then add vermicelli and simmer until the vermicelli is soft. Turn off the heat and sprinkle with chopped green onions.

Although pine mushrooms are nutritious, some foods will destroy their nutrition if they are eaten with pine mushrooms.

Matsutake mushrooms can't be eaten with anything.

Matsutake mushrooms cannot be eaten with soft carapace foods. Pine mushrooms contain a certain amount of vitamins, especially vitamin C

It reacts with vitamin E, vitamin C and arsenic in soft nail foods and has great damage to the liver.

Pine mushrooms should also not be eaten with potatoes, otherwise they will cause pigmentation on the face.

Matsutake mushrooms can be used to make chicken soup, first prepare the following ingredients:

500 grams of chicken, 100 matsutake mushrooms, 300 grams of pork bones, 6 grams of salt, 20 grams of ginger, 60 grams of red dates.

1. Wash the chicken thoroughly and chop it into small pieces, drain the water and set aside for later use.

2. Clean the pork bones fully and soak them in water for half an hour to remove the blood.

3. Wash the spare matsutake mushrooms and red dates thoroughly, and cut the ginger into slices.

4. Add an appropriate amount of water to the casserole, and then put the red dates, matsutake mushrooms, and ginger slices into it.

5. Put the pork bones in it as well.

6. Put the chicken nuggets in as well.

7. First boil with Daxiang Mountain fire, and then carefully skim off the foam on it.

8. Now turn to low heat and simmer for about 2 hours.

9. Add a little salt to taste and serve.

The recipe for matsutake mushroom stew is as follows:

After cleaning the chicken, chop it into pieces, drain and set aside.

2.Clean the pork bones and soak them in water for half an hour.

3.Clean the matsutake mushrooms and red dates, and slice the ginger.

4.Take a casserole and put an appropriate amount of water, then add red dates, matsutake mushrooms, and ginger slices.

5.Add the pork bones.

6.At this time, the hand feast and add the chicken nuggets to the auspicious letter.

7.Bring the heat to a boil and skim off the foam.

8.Reduce heat and simmer for 2 hours.

9.After turning off the heat, add the traces and add salt to taste and serve.

Ingredients: 400 grams of local chicken, 300 grams of pine mushrooms, 200 grams of flour skin.

Seasoning: 10 grams of green onion, 5 grams of ginger, star anise, spices, 80 grams of bean paste, 10 grams of cooking wine.

Method. 1. Soak the pine mushrooms and wash them;

2. Put the chicken into the wok, add cold water to overflow the chicken, blanch to remove the foam, wash the chicken and take it out to dry;

3. Pour an appropriate amount of peanut oil into the wok, heat it and add green onions, ginger slices, Sichuan peppercorns, and add Dingjia seasoning to the traditional stewed chicken cooker;

4. Pour in the chicken, add soy sauce and bean paste, and stir-fry;

5. Heat the water, the water just overflows the chicken;

6. Simmer over slow heat, when eight are ripe, add pine mushrooms and powder, and stew until the meat is rotten and the mushrooms are fragrant.

Appropriate amount of chicken and pine mushrooms.

How it works: 1.Soak the pine mushrooms and wash them;

2.Put the chicken into a wok, add cold water over the chicken, blanch to remove the foam, wash the chicken and remove it to dry;

3. Pour an appropriate amount of peanut oil into the wok, heat it and add green onions, ginger slices, Sichuan peppercorns, and large ingredients to the pot;

4.Pour in the chicken, add the soy sauce and sweet noodle sauce, stir-fry;

5.Heat the water so that the water just overflows the chicken;

6.Simmer over low heat, when eight are ripe, add pine mushrooms, and stew until the meat is rotten and the mushrooms are fragrant.

400 grams of local chicken, 300 grams of pine mushrooms, green onions, ginger, Sichuan pepper, spices, 30 grams of sweet noodle sauce, cooking wine.

Method. 1. Soak the pine mushrooms and wash them;

2. Put the chicken into a wok, add cold water to flood the chicken, blanch to remove the foam, wash the chicken and dry it.

3. Pour an appropriate amount of peanut oil into the wok, heat it and add green onions, ginger slices, Sichuan peppercorns, and large ingredients to the pot;

4. Pour in the chicken, add soy sauce and sweet noodle sauce, and stir-fry.

5. Heat the water, the water just overflows the chicken;

6. Stew the tung qi slowly, when it is ripe, put in the pine mushrooms, and stew until the meat is rotten and the mushrooms are fragrant.