Make flat-pointed mushroom chicken soup. First, soak the flat tip in water every 6 hours, put it on the stove for 10 minute, turn off the fire and cool for half an hour, then change the water for later use. Cut the turkey leg into pieces, blanch it with boiling water once, cook it with clear water 1200cc, then cook it with medium and small fire 10 minute, and then cook it with flat tip for 20 minutes. Wash the mushrooms and cut off the roots by 2 cm for later use. Boil the washed Tricholoma matsutake in chicken soup for 10 minute, and then add seasoning.
The most common use of Tricholoma matsutake is to make Tricholoma matsutake rice with sliced Tricholoma matsutake and rice. Grilled Tricholoma matsutake is also worth mentioning. After charcoal roasting, the aroma of Tricholoma matsutake is more fragrant, sweeter, fresher and more attractive. The method of steaming Tricholoma matsutake is also very simple: use the mushroom cover of Tricholoma matsutake, brush a little oil and salt, and steam it on a plate for more than ten minutes.