I heard that the ingredients of matsutake are good. What's the taste of pine mushroom chicken soup?

If you want to use the word 1 to describe the taste of Tricholoma matsutake chicken soup, it is fragrant; If you describe it in two words, it really smells good. Everyone knows the taste of chicken soup, so I don't need to go into details. Tricholoma matsutake is a high-end food in our daily life. Because of its rarity, seasonality and delicious taste, it has always been sought after by the majority of foodies! There was a saying in China on the Tip of the Tongue that high-end ingredients often only need the simplest cooking method, and this is the most suitable for Tricholoma matsutake!

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Stewed chicken soup with fresh pine mushrooms is not only delicious, but also has higher nutritional value. Benefiting essence, kidney, stomach, blood and diuresis. The point is that the method is really simple. In the season when you can eat matsutake, it is recommended that foodies can taste it!

Practice: 1, prepare ingredients, 60 grams of fresh Tricholoma matsutake, about 2 kg of native chicken, 3 grams of ginger, 5-6 red dates, onion knots and sliced Tricholoma matsutake for later use; 2. Chop the chicken and prepare a stew. Add chicken and ginger slices, add appropriate amount of water and boil for about half an hour, then add Tricholoma matsutake and red dates, and turn to low heat and cook for another half an hour. Put onions and a little salt in the pot. ) A delicious and nutritious fresh stewed chicken soup with pine mushrooms is ready to eat!

Although the food is good, you should not be greedy, and your health is more important. You must pursue the balance of everything. Remember that Tricholoma matsutake is added as soon as it is cooked, and the nutrition is not lost!

Stewed chicken with Tricholoma matsutake is very strong, but it must be really Tricholoma matsutake. Many merchants in the market adulterate, some use Cyclobalanopsis Nanchong, and some even use Agaricus blazei instead of Tricholoma matsutake directly.

Dry goods are more delicious than fresh goods, because one of the characteristics of fungi is that they taste fresher and more fragrant when dried. However, in the past two years, with the development of SF, a large number of fresh products of Yunnan or Sichuan Tricholoma matsutake were issued. I think it is more appropriate to fry fresh products, eat sea cucumbers and cook rice.