The wild Tricholoma matsutake in Yunnan is the best. The Tricholoma matsutake with good quality is slightly white in color, hard in texture, richer in aroma and higher in nutrients.

Stewed chicken soup with Tricholoma matsutake is not only delicious and delicious, but also has more obvious tonic value, which is beneficial to essence, kidney and stomach, and easy to digest. It is a rare winter warming soup.

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matters need attention

The nutrition of Tricholoma matsutake is easy to dissolve in water. If you choose to cook soup and control the temperature, it will be the most nutritious way to eat. However, consumers should pay attention to the fact that you must cook the soup first, add fresh Tricholoma matsutake slices when the temperature drops below 100℃, and then let it stand for 15 minutes before eating.

It is very suitable for puerperal women to cook soup with nourishing Tricholoma matsutake and old hen. In Shangri-La, the birthplace of Tricholoma matsutake, there is a tradition of making Tricholoma matsutake stew for old hen for puerperal women. When the temperature of Tricholoma matsutake exceeds 100℃ and is lower than minus 100℃, its active nutrients will be rapidly lost.

References:

Stewed chicken with pine mushrooms-Baidu encyclopedia