Practice of mushroom chicken soup:
1. Scrape the mud feet of fresh Tricholoma matsutake, rinse with water, and dry the surface with cotton cloth or kitchen paper towels.
2. After washing the chicken, cut it into large pieces, soak it in clear water for three times and take it out.
3. Put the chicken pieces into the casserole and blanch them with cold water, then open the fire. When the water is about to boil, a large number of floating bubbles begin to appear on the water surface. Skim the foam quickly, turn off the heat, add salt and ginger.
4. Stew on low heat 1 hour, and put the sliced Tricholoma matsutake into the chicken soup. Continue to stew for 20 minutes. Don't open the lid after turning off the fire, and you can eat it after 10 minutes.
Matsutake:
Tricholoma matsutake, the scientific name of Tricholoma matsutake, also known as Tricholoma matsutake, Fusobacterium and thiram, belongs to Basidiomycotina and Tricholoma. It is an ectomycorrhizal fungus of pine oak and other trees, and has a unique and rich fragrance. It is a rare and precious natural medicinal fungus in the world and a national second-class endangered species.
Tricholoma matsutake is born in arid and nutrient-poor woodland, and is usually produced in autumn. Usually parasitic on the roots of Pinus densiflora, Pinus tabulaeformis, Hemlock and Hemlock. Sichuan, Tibet, Yunnan and other regions on the Qinghai-Tibet Plateau are the main producing areas of Tricholoma matsutake in China, among which Sichuan has the largest output, Tibet has the best quality, and Shangri-La is the most famous.