Practice of Agaricus blazei Murill Soup in Hotel

Ingredients: Broiler 1 chicken, dried Agaricus blazei 30g, onion ginger, a spoonful of soy sauce, 20g of rock sugar, Shaoxing wine 1 spoon, and salt 1 spoon.

Exercise:

1. Soak dried Agaricus blazei in warm water for 10 minute, brush off the sediment at the end with a toothbrush, and continue to soak it in clear water for about 1 hour.

2. Wash the soaked Agaricus blazei, drain the water for later use, and chop the chicken into small pieces after slaughter and cleaning.

3. Add oil to the pot. When it is 50% hot, add chicken pieces and ginger slices, stir-fry until the chicken skin is slightly dry and oily, and add Shao wine to stir well.

4. Add soy sauce, stir fry carefully to color the chicken, pour the chicken into the casserole, and add appropriate amount of boiling water to add Agaricus blazei.

5, then add rock sugar, boil over high fire, skim off the floating foam, simmer for 60 minutes, and turn evenly.

6. Finally, add some salt to taste and sprinkle chopped green onion before going out.

Storage method of Agaricus blazei Murill

The common and effective preservation method of Agaricus blazei Murill is refrigeration.

The method is to put Agaricus blazei into a bamboo frame or a box with air holes. After being put into the freezer, it will be staggered to ensure ventilation. If the temperature of the freezer is controlled between 1℃ and 4℃, it can be kept fresh for 10 ~ 15 days, but at most it cannot exceed 1 month.