Tricholoma matsutake is one of the edible fungi species, and its meat is white. It is very delicate, tender, delicious and rich, and its taste is not great. It can be said that it is a rare delicacy. This delicacy is not only nutritious, but also of high medicinal value. If you drink it with sparerib stew, it's delicious. If you take a sip of it, it's mellow and memorable. Are all the foodies very excited? Let's take a look at its practice.

Ingredients: Tricholoma matsutake, ribs, yam, medlar, salt.

Practice:

1. Go home and wash the dried bacteria, soak them in warm water for a few hours, and add yam and medlar.

2. Cut two ribs into large pieces and put them into the pot together.

3. stew slowly with slow fire, and the aroma of the room is very attractive. Cook for two hours with slow fire, and season with appropriate amount of salt. The taste is fragrant, fresh and cool.

Ingredients: fresh Tricholoma matsutake, fresh pork chops, ginger slices and salt.

Practice of pine mushroom sparerib soup;

1. Fresh Tricholoma matsutake is bought to remove soil, washed with clear water, dried and sliced for later use.

2. Small rows of pigs flying in water (put them in cold water, boil for 3 to 5 minutes, then pour out the water and rinse the small rows) and then fish them up for use.

3. Put fresh Tricholoma matsutake, pork chops and ginger slices into a soup pot, add fresh water to the ingredients, boil over high heat and simmer for about 2 hours.

4. Season with salt before cooking.

Materials:

Corn is a cantonese name, which means corn, and corn cob is of course corn cob. Using corn to make soup is very pleasing, the materials are cheap and the taste is sweet. Chinese medicine believes that corn kernels have the effects of invigorating the spleen and regulating the stomach, while corn kernels have the effects of diuresis, eliminating dampness, lowering blood fat, lowering blood pressure and lowering blood sugar, which has a good soothing effect on people who feel damp and depressed in spring. Materials for 3-4 people: ribs: 500g of sweet corn: 4 strips of pueraria lobata: 1 piece (about 700g) of oyster sauce: 6 red dates: 6 aged slices: 1 piece of water: 8 bowls.

Practice:

1. Wash and peel Pueraria lobata, preferably remove hard roots and cut into pieces;

2. The sweet corn is undressed and washed, and the corn kernels are cut off with a knife, and the corn kernels are reserved for future use;

3. Wash the oyster sauce with water; Wash the red dates, pat them flat and remove the core; Soak pericarpium Citri Tangerinae, and scraping off the pulp;

4. Wash the ribs and cut them into pieces. Soak them in water and rinse them off.

5. Boil clear water, add all the ingredients, cook on strong fire for 20 minutes, turn to low heat for one and a half hours, and then add salt to drink.

Efficacy: clearing away heat and dampness, promoting fluid production to quench thirst, and removing dampness and toxin, especially suitable for people with low fever who exercise less and sweat less.

Materials:

Main ingredients: pork chops with appropriate amount of pine mushrooms (dried).

A little auxiliary material Lycium barbarum

seasoning

Practice of pine mushroom sparerib soup;

1. Look at the dried Tricholoma matsutake. It's clean. I only took a few, so I can't bear to use them.

2. Wash Tricholoma matsutake, spareribs and Lycium barbarum. Then boil water in the pot and blanch the ribs to remove the blood foam. Change the water for the matsutake to soak the hair. Remember, don't throw away the water for soaking mushrooms at this time. Add it when you make soup later. It's delicious.

3. Take a casserole, throw all the ingredients into it, add clean water and the water for soaking mushrooms just now, and after the fire boils, turn to low heat to cook.

It's cooked in an hour, just add a little salt, without any seasoning.

Dish features

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