Matsutake mushroom, also known as matsutake mushroom, matsutake mushroom, big flower mushroom, big foot mushroom, mainly produced in Yunnan, growing in the dense forest at an altitude of 1600-3200 meters, matsutake mushroom body fat, tender meat, rich flavor, has a high nutritional value, is one of the rare wild mushrooms in Yunnan, enjoys a high reputation in Japan, the king of mushrooms known as. It is rich in nutrients, containing protein, amino acids, a variety of vitamins, carbohydrates, minerals and mushroom polysaccharides, which contains chromium and polyols, can cure diabetes; antioxidant minerals within the anti-sarcoma can also be antisarcoma, often eaten with beautiful skin, to prevent the effects of premature aging. See these features can not help but say it is a rare and precious ingredients ah.

Materials

Main ingredient: 500g of chicken;

Accessories: 100g of matsutake mushrooms, 3g of salt, 10g of ginger, 20g of onion, 20ml of wine, 20g of scallion, 10g of garlic

Matsutake chicken soup

1

Matsutake mushrooms two hours ahead of time to soak

2

Pot of boiling water. Put ginger slices to boil and then blanch the woodchuck

3

Start another pot and put the blanched chicken into the crockpot

4

Add ginger slices and garlic cloves

Add the onion, knot the scallion and then put it in

5

Add the wine and turn on the fire and simmer for thirty minutes

6

Add the matsutake mushrooms

7

Guarantee the lid and continue to simmer on low heat for twenty minutes

8

Add salt before starting the pot and you're ready to go

Tips

1, the matsutake mushrooms are very flavorful in their own right, so it's not recommended to overdo it with the spices in this dish

2, the matsutake mushrooms can be used to cook spare ribs or other meats