Yesterday a friend came from another place and sent us a package of matsutake mushrooms. The way to eat fresh matsutake mushrooms, in addition to slicing and steaming or frying, is to be used to make chicken soup. Matsutake itself has its own unique aroma, and is a rare delicacy among mushrooms, so we recommend that you do not use too many auxiliary ingredients to stew soup, simple ingredients: chicken, matsutake, green onion and salt, so as not to steal the flavor of the matsutake, eat the most pure matsutake freshness. As individuals like to put onion, do not like can be ignored Oh, of course, salt can also save, the original flavor better Oh.

Matsutake chicken soup is not only delicious, matsutake mushrooms bite in the mouth smooth and chewy, tender, such as abalone, mushroom juice is rich, from the tip of the tongue all the way down to the throat, is really super tasty, a family of all love to drink.

Autumn to the family pot of chicken soup with matsutake mushrooms, fresh flavor, lips and teeth, drink a bowl and a bowl!

Matsutake chicken soup

Ingredients: chicken side leg a, matsutake appropriate amount, ginger a piece, onion knot a, salt appropriate amount

-- the production process --

1, chicken legs clean, chopped pieces, cold water into the pot, medium Boil on high heat, skim off the foam with a slotted spoon.

2, then put ginger, green onion knot, cover, medium-low heat stew for about 1 hour.

3, stew chicken soup time, with a knife gently remove the matsutake mushrooms covered with mud, after which rinse with running water, dry, and cut into thin slices, plate spare.

4, an hour later, when the chicken oil boiled out, chicken meat soft off the bone, this time into the matsutake mushroom slices of medium heat stew for 15 minutes.

5, and finally add some salt, scallions can be. Matsutake stewed chicken soup, fresh and fragrant, lips and teeth, really fresh off the eyebrows, like it, you also try it!