Do you need to soak the pine mushrooms before making soup?

1 There are many best practices of Tricholoma matsutake ribs soup. Take Tricholoma matsutake ribs soup as an example. The specific practices are as follows:

Ingredients: dried Tricholoma matsutake, ribs, ginger, pepper, salt and chives.

Exercise:

1. Treat dried Tricholoma matsutake in advance for later use.

2. Then wash the ribs, cut them into pieces and blanch them for later use.

3. Wash and slice ginger for later use.

4. Add a proper amount of water to the soup pot in advance for boiling.

5. Add some ginger slices and ribs, add enough water to boil, and blood foam will come out.

6. Take out the ribs when cooking.

7. After that, put the ribs, Tricholoma matsutake and the remaining ginger slices into warm soup and cook for 2-3 hours.

8. Then add the right amount of salt to taste.

9. Finally, add white pepper and chopped green onion and serve.

2 Do you need to soak dried Tricholoma matsutake before making soup? Yes

Dried Tricholoma matsutake is mainly made of fresh Tricholoma matsutake, and the water in it has lost a lot. Before making soup, you need to soak and absorb a certain amount of water before eating, otherwise it will be difficult to cook, and it will easily affect the taste of dried matsutake. It usually takes about 4-5 hours to make soup.

Can the dried pine mushrooms be soaked for one night? It depends on the actual situation.

In general, it is not recommended to soak dried Tricholoma matsutake overnight, especially in hot weather. Soaking dried Tricholoma matsutake overnight is easy to breed bacteria and microorganisms, leading to deterioration, which is not conducive to human health after eating.

But if you soak it in cold weather for one night, you can eat it as long as it hasn't gone bad, so don't worry too much.

How long does it take to stew dried pine mushrooms for about 20-30 minutes?

Usually, the nutritional value and edible value of dried Tricholoma matsutake are high. Proper consumption can improve human immunity, and patients with cardiovascular and cerebrovascular diseases.

If you only use dried Tricholoma matsutake as soup in your life, it is generally recommended to soak it completely and cook it for about 20-30 minutes. However, if you want to make the taste of Tricholoma matsutake stronger, you can stew it for a while.