1. Cabbage and pine mushroom soup.
Ingredients:
7 to 10 matsutake mushrooms, 3 or 4 pieces of whole-leaf Chinese cabbage, 50 grams of pork belly, minced ginger and garlic.
Method:
(1) After the dried matsutake is soaked in water, pick it up and clean it. Wash.
(2) Just chop it into pieces, not too big.
(3) Cut the cabbage into small cubes. Cut the whole piece of cabbage several times vertically starting from the end of the cabbage. Cut only the end of the cabbage without cutting it off. Then cut it crosswise and cut it into small cubes in a few cuts.
(4) Cut the pork belly into small pieces, there must be fat, and it will be fragrant when stir-fried.
(5) Mince ginger and garlic.
(6) Put a spoonful of oil into the pot.
(7) Heat the oil and stir-fry the meat. Add the minced ginger and garlic. Do not add the green onions. If you put the green onions in the pan, the taste will not be so good because you want a fresh fragrance. The north likes to use onions, but in fact onions will mask the taste of many ingredients.
(8) The oil temperature should not be too hot. After stir-frying the oil, add a little thirteen spices and soy sauce to add flavor and color to the meat slices. Then add the last matsutake water and matsutake mushrooms, add an appropriate amount of water, and add a spoonful and a half of salt with a seasoning spoon.
(9) After the pot boils for a while, add the chopped cabbage and cook for a while. The cabbage will be ready when it's cooked. Don't wait until the cabbage is completely cooked before turning off the heat. In fact, just cook it until it looks half-cooked. No need to add MSG.
2. Sausage, fish bones and pine mushroom soup.
Ingredients:
1 piece of shark fin, 1 sausage, 2 matsutake mushrooms, appropriate amount of salt, and a bowl of chicken soup.
Method:
(1) Prepare the main ingredients for soup.
(2) Open the rock sugar sausage bag, take it out and rinse it. Put it in a pot and steam over high heat for 15 minutes.
(3) Let the steamed sausages cool and cut into slices to make soup. See if it’s tempting! The taste is slightly sweet but not salty and delicious.
(4) Thaw the frozen matsutake and rinse it. Tear into strips by hand.
(5) Fish bones need to be soaked for 10 hours. They should be rinsed before soaking so that the water used to soak the fish bones can be retained for making soup.
(6) Soak the fish bones and tear them into strips by hand.
(7) Put a bowl of chicken soup in the pot, bring it to a boil, then put the matsutake fish bones into the pot and cook the soup.
(8) Add rock sugar sausage and salt to the boiling soup. Mix the wine and serve, because the sausage is cooked.
3. Matsutake, leek and scallop soup.
Ingredients:
3 pieces of frozen matsutake mushrooms, appropriate amount of leeks, appropriate amount of scallops, and appropriate amount of salt.
Method:
(1) Wash and cut the leeks into sections and set aside.
(2) Soak the scallops and tear into strips, set aside.
(3) Boil an appropriate amount of water, pour in (Niu Wa) freeze-dried matsutake mushrooms and scallops, and cook for 10 minutes.
(4) Add appropriate amount of cooking oil, add leeks, simmer for a while, sprinkle with salt and enjoy.