Fresh red matsutake stew. Fresh red matsutake stew. For all of us, it is difficult to resist the temptation of delicious food. Whether it is a boy or a girl, the red matsutake stew is very delicious. Many people still want to drink it.

Drink, let me share with you the fresh red matsutake stew.

Fresh red matsutake stew 1 Ingredients: 5 to 6 matsutake mushrooms; 5 to 6 oyster mushrooms; appropriate amount of salt; appropriate amount of peanut oil; appropriate amount of chicken essence; appropriate amount of sesame oil; Methods/steps; Clean the matsutake mushrooms. Do not soak matsutake mushrooms in water. Matsutake soaked in water will lose nutrients and aroma, affecting the taste.

The correct cleaning method is to use a bamboo knife or ceramic knife to scrape off the dirt and impurities to expose the white part.

Rinse it with running water and dry it immediately with a clean towel.

Matsutake slices Matsutake slices should not be cut too thin, as moisture will easily be lost during the cooking process, affecting the taste.

When slicing, you should use a bamboo knife or ceramic knife to cut the matsutake into approximately 3mm thick.

Do not use iron or steel knives. Iron or steel knives will stain the matsutake with a fishy smell and affect the taste of the matsutake.

Stew soup. Boil water in a soup pot, add appropriate amount of peanut oil, pour in matsutake slices, add matsutake mushrooms and oyster mushrooms, and simmer together for an hour and a half.

Add the water in which the matsutake mushrooms were soaked in advance, add wolfberry, and simmer for thirty minutes.

Add seasonings. Bring to a boil over high heat, turn to medium heat and simmer for two to three minutes. Add appropriate amount of salt and chicken essence to taste, then pour in appropriate amount of sesame oil to enhance the freshness.

The original matsutake soup, which is so fresh that you wouldn't even want to slap it in the face, is ready.

Fresh red matsutake stew 2. Blanch the ribs, take them out, boil water again in the pot and add salt.

After the water boils, put it into the pot together with the ribs.

Add matsutake mushrooms, ginger and pepper and steam for 30 minutes, then add cordyceps flowers.

Summarized as follows.

Fresh red matsutake stew 3 Ingredients: 1 three-yellow chicken 20g of wild matsutake, appropriate amount of salt, appropriate amount of onion, appropriate amount of star anise, appropriate amount of ginger, appropriate amount of wolfberry Method/steps: Blanch the three-yellow chicken to remove the fishy smell.

Soak the matsutake mushrooms in hair and wash them thoroughly.

Add onions, ginger, and star anise to the rice cooker.

Add the three-yellow chicken and matsutake mushrooms.

Add an appropriate amount of water and activate the soup-making function of the rice cooker.

The matsutake chicken soup is ready.