Information: 20g of dried Tricholoma matsutake, 500g of native chicken, ginger slices, cooking wine and salt.

Practice: soak dried Tricholoma matsutake in warm water and wash it with water. Blanch the chicken pieces in water, take them out directly and put them in a boiling water casserole, add ginger slices and cooking wine. Bring to a boil and turn to medium heat for stewing. After one hour, add the soaked Tricholoma matsutake and simmer for another hour. Just eat too much salt 20 minutes before the war.

2. Tricholoma matsutake turtle soup

Information: 20g of dried Tricholoma matsutake, one turtle (about 500g to 800g), refined salt, onion, garlic slices, ginger slices, monosodium glutamate and pepper.

Practice: soak dried Tricholoma matsutake slices in warm water for 30 to 60 minutes and then wash them. Put the washed soft-shelled turtle into a pot, add ginger slices and water, bring it to a boil over high fire, then stew for an hour and a half, add pine mushrooms and stew for about 30 minutes until the soft-shelled turtle shell is crisp and waxy, and add salt, garlic slices, onion slices and monosodium glutamate pepper before taking out.

3. Pine mushroom lotus root sparerib soup

Ingredients: 30g of Tricholoma matsutake, 2 knots of lotus root, appropriate amount of onion, appropriate amount of ginger, appropriate amount of pepper, and appropriate amount of salt.

Practice: After soaking Tricholoma matsutake, filter the water for soaking Tricholoma matsutake.

Wash the ribs, pour water into the pot, bring to a boil over high heat, and cook for 5 minutes. After the appearance changes color, take them out, peel the lotus root, wash it and cut it into pieces. Wash the onion and ginger slices.

Pour the water soaked in Tricholoma matsutake into the casserole and add enough water again. When the fire boils, add ribs, onion, ginger and pepper, cover and simmer 1 hour.

Add lotus root pieces, cover and simmer for 20 minutes. Add a little salt to taste before eating.

4. Tricholoma matsutake wolfberry hen soup

Data: One hen, 5 pieces of Tricholoma matsutake, two or three mushrooms, excessive Lycium barbarum, ginger slices and proper amount of salt.

Practice: 1, chicken head, chicken buttocks, chicken feet and internal organs, washed for later use.

2. Soak Tricholoma matsutake early, and don't pour out the soaked Tricholoma matsutake water for later use.

3. Boil the water and take out the hen after drowning.

4. Replace the soup pot with water, add ginger slices, and when the water boils, add the hen, turn on the fire, and then turn to a small fire.

5. Add Tricholoma matsutake and mushrooms and stew together for one and a half hours.

6. Take part in soaking Tricholoma matsutake in water early, add Lycium barbarum and simmer for half an hour.