The soup made by Zhao Wei in the Chinese restaurant is: Dictyophora Chicken Soup

Preparation materials: 8 Dictyophora, 4g of chicken, 6 mushrooms, a little Lycium barbarum, 2 slices of ginger, and a proper amount of salt

The specific methods are as follows:

1. Dictyophora dictyophora is usually dry and needs to be soaked first. This is a wild Dictyophora dictyophora, which has special nutritional value.

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2. Soak in clear water for half an hour, so that Dictyophora dictyophora can fully absorb water, make it full and clean.

3. Dictyophora dictyophora is relatively long. Cut it into two parts with a knife and drain it for later use.

4. Blanch chicken to remove blood.

5. Put it in a casserole, and add a proper amount of clear water. The clear water is not as high as the chicken 2 cm. Add the ginseng slices (there are no ginseng slices, and a few ginger slices are ok. ) When the water boils, turn to low heat, cover the casserole and simmer slowly.

6. Stew the chicken for 3 minutes, add bamboo shoots, continue stewing for another 3 minutes, and add a proper amount of salt.

7. A pot of delicious dictyophora chicken soup will be cooked.

8. It is necessary to make such a pot of dictyophora chicken soup in winter, which is warm.

note: before cooking, the dried Dictyophora dictyophora should be soaked in light salt water for 1 minutes, and the mushroom cap (closed end) should be cut off. At the same time, the flower part of Dictyophora dictyophora (reticular part, where the fragrance of Dictyophora dictyophora is concentrated) should be removed, leaving only the stem, otherwise it will have a strange smell.