Tricholoma matsutake contains a variety of nutrients, especially it can play the role of anti-cancer and disease prevention. Many people like to use it to make soup. So, the following is the method of Tricholoma matsutake thin broth that I will introduce to you for your reference.

1

using materials

7 pieces of Tricholoma matsutake

35g of lean meat

4 pieces of red dates

3 pieces of ginger

1/3 pieces of Xinhui dried tangerine peel

1/3 pieces of salt

1/3 pieces of Tricholoma matsutake thin broth

Wash Tricholoma matsutake with clear water first, then dry it with water and soak it.

wash the dried tangerine peel, and wash the red dates to remove the core for later use;

Slice lean meat into thick slices and ginger into three slices;

put a proper amount of water in the pot, and add lean meat and ginger slices in cold water;

skim off the blood foam after the water boils;

Tricholoma matsutake and the water for soaking Tricholoma matsutake are poured into the pot, and dried tangerine peel and red dates are also added;

Bring it to a boil with high fire again, then simmer for about 1.5 hours. Add a little salt to taste!

Tips

My red dates are relatively large. If they are small, I can put about 7!

Method of Tricholoma matsutake thin broth 2

Ingredients

Main ingredients: Tricholoma matsutake (dry), 7 dates (fresh), 4 dates

Seasoning, salt and ginger

Method of Tricholoma matsutake thin broth

1. Wash Tricholoma matsutake with clear water first, then soak it dry, and don't pour out the water for soaking mushrooms;

2. Wash the dried tangerine peel and the red dates, and remove the core for later use;

3. Slice lean meat into thick slices and ginger into three slices;

4. put a proper amount of water in the pot, and put lean meat and ginger slices in cold water;

5. skim off the blood foam after the water boils;

6. Pour Tricholoma matsutake into the pot together with the water for soaking Tricholoma matsutake, and add dried tangerine peel and red dates;

7. Bring it to a boil with high fire again, then turn to low fire for about 1.5 hours, and add a little salt to taste when eating!