Tricholoma matsutake, also known as Tricholoma matsutake, has a very high nutritional value, which is also a recognized fungus. There are four main varieties of Tricholoma matsutake in China, namely, Xianggelala Tricholoma matsutake, Yajiang Tricholoma matsutake, Stena Tricholoma matsutake, Xiaojin Tricholoma matsutake, etc. Most of them are dry Tricholoma matsutake, and their nutrition and taste are lost compared with fresh Tricholoma matsutake.

Bone-and-blood pine mushroom soup

Ingredients: crescent bone, dried Tricholoma matsutake, onion ginger, medlar, shallot, salt and pepper.

Steps:

1, Tricholoma matsutake is cleaned and soaked in warm water for about three hours.

2. soak the crescent bone in clear water for half an hour to remove the blood, and then rinse it with water.

3. Put the water in the pot and put the crescent bone in the water for stewing.

4, remove the floating foam, add onion ginger, medlar and pine mushrooms to barbecue.

5, turn to low heat and slowly stew 1 hour and a half, add salt and pepper, sprinkle with shallots.

//Agaricus blazei//

Although the name of Agaricus blazei contains the word Tricholoma matsutake, they are two different varieties, originating from Brazil and Peru. They are crisp and tender with almond flavor, with high nutritional value and essential amino acids, which can enhance energy and prevent and treat cardiovascular diseases.

Stewed chicken soup with Agaricus blazei

Ingredients: chicken, mushrooms, Agaricus blazei, lotus seeds, ham, ginger, salt and carved flowers.

Steps:

1, Agaricus blazei Murill and Lentinus edodes are washed and put in a bowl filled with water for soaking 10 minutes.

2. Boil the pot with appropriate amount of water, blanch the processed chicken in the pot, and then pass the cold water for later use.

3, put the right amount of water in the pot, the fire to boil, put all the materials, the fire to boil.

4, turn to low heat stew 1 hour or so, if you feel light, you can add some salt to taste.

//Mushrooms//

Lentinus edodes originated in China, and it is a very famous edible fungus. The stewed soup tastes delicious and has a special fragrance. Most of the dried Lentinus edodes are bought in the market, but to some extent, dried Lentinus edodes are more nutritious than fresh Lentinus edodes, and many aromatic substances will be produced during the drying process, so the dried Lentinus edodes are particularly suitable for stew.

Mushroom chicken soup

Ingredients: Sanhuang chicken, mushroom, salt, onion, ginger, medlar and shallot.

Steps:

1, Sanhuang chicken is cleaned and then cut into pieces of appropriate size for use.

2, put the right amount of water in the pot, onion ginger, cooking wine to boil, then put the chicken pieces in the water, blanch the bleeding foam and then take it out for later use.

3, in a casserole, add ginger slices, water, boiled chicken, and turn it into a small fire after the fire is boiled.

4. After stewing for 40 minutes, add mushrooms and stew for 20 minutes.

//Agrocybe aegerita//

Speaking of Agrocybe aegerita, it is generally used for cooking, such as the common dry pot Agrocybe aegerita, which is very delicious and appetizing, but Agrocybe aegerita stew is also very good, but fresh Agrocybe aegerita is used for cooking, while dried Agrocybe aegerita is used for stew.

Tea tree mushroom sparerib soup

Ingredients: ribs, Agrocybe aegerita, onion ginger, salt, pepper, cooking wine.

Steps:

1, ribs are soaked in advance to remove blood for later use.

2, Agrocybe aegerita is soaked in advance, and water should be changed halfway.

3. Put water into the pot, add ribs and ginger slices to boil and blanch.

4. Slice the ginger, and remove the pedicel of the soaked Agrocybe aegerita.

5. Put water, ribs and ginger slices into the pressure cooker, pour cooking wine and cook for about 2 hours.

6. Then add Agrocybe aegerita, appropriate amount of salt and pepper, and then simmer for about half an hour.

7. Sprinkle chopped green onion in a bowl.