1, matsutake soup.
Wash Tricholoma matsutake and Dictyophora dictyophora separately, slice and soak, and add clear water and fire. After the water boils, put all the ingredients in a casserole, stew for 20 minutes, add a little salt, and stew for 10 minutes. Put it in a bowl and add three medlars to make a delicious and nutritious matsutake soup.
2. Fried Tricholoma matsutake.
Prepare some fresh pine mushrooms. Tricholoma matsutake is scraped and washed, and some friends just wash and slice it. Cut into thin slices of equal thickness. Then add oil to the pot. Rapeseed oil is the most fragrant. Put the matsutake slices into the pot and fry them on low heat until they taste good. Then add a proper amount of pepper to taste.
3. Stewed chicken with pine mushrooms.
Ingredients: ginger slices, Ganoderma lucidum, Tricholoma matsutake, Lycium barbarum, red dates and native chicken. Add cooking wine and ginger slices to local chicken to remove the fishy smell in boiling water. Wash the foam off the chicken with cold boiled water. Put all the ingredients in a casserole, and cook for 15 minutes on high fire, then simmer for 45 minutes.
Tricholoma matsutake, also known as Tricholoma matsutake and Tricholoma matsutake, is an edible fungus belonging to Tricholoma and a specialty of Changbai Mountain in Jilin Province. Tricholoma matsutake is produced in the pine forest after autumn, which looks like an umbrella and has a short white handle.
Tricholoma matsutake contains protein, fat, cellulose and other nutrients, as well as medicinal ingredients such as Tricholoma matsutake alcohol and isosafrol.