1, take excess dried Tricholoma matsutake, and quietly remove the dust on the surface with a small brush, focusing on the roots.

2. Pour excessive water into the basin, soak the Tricholoma matsutake for about an hour, and then wash it again.

3. Put excessive water into the pot, put the soaked and washed Tricholoma matsutake into the pot, turn on the big fire and simmer for half an hour.

4. Add a batch of edible salt and stir evenly.

5, turn off the fire and put it into the bowl.

2. Tricholoma matsutake chicken soup

Ingredients: 30g onion, 20g ginger, one native chicken, 20g dried Tricholoma matsutake, 0g medlar10g, and a little salt.

Practice:

(1) Clean all raw materials;

(2) Chicken is chopped into chunks, sliced with ginger and soaked with Tricholoma matsutake;

(3) Wash the diced chicken with running water and blanch it in a pot;

(4) Add proper water to the casserole. After the water boils, add raw materials such as chicken nuggets, soaked pine mushrooms and ginger and simmer for 2 hours. After the chicken soup is stewed, you can participate in a small amount of salt according to group preferences.

3. Braised cowboy bones with pine mushrooms, lotus seeds and apricot

Raw materials: beef short rib, lotus seeds, almonds (or slices of almonds) and Agaricus blazei Murill.

Ingredients: salt and ginger.

Practice:

(1) Cut off the local meat of the cowboy bone (for other purposes, such as braised beef brisket) and wash it with boiling water;

(2) The lotus seeds and almonds are soaked in water for 2 hours for standby; Soak Agaricus blazei in a small amount of warm water 1 hour for standby;

(3) Fill a slow cooker with enough water at one time, add ginger slices and cowboy bones, and stew for 3 hours at a high level;

(4) Take part in lotus seeds, almonds and Agaricus blazei Murill, stew for 1 hour, and season with salt.

Note:

(1) Lotus seeds and almonds are all good ingredients for nourishing and moistening in autumn; Even beef bones have the effect of warming and eliminating phlegm.

(2) Specially introduce cowboy bones, that is, beef chops, beef ribs and beef short rib in North American supermarkets; The soup is not greasy, and the beef tastes extremely strong.

4. Roasted meat with pine mushrooms

Raw materials: pork belly, dried Tricholoma matsutake, onion and ginger, cooking wine, soy sauce and rock sugar.

Practice:

(1) Soak dried Tricholoma matsutake in clear water for 3-4 hours, wash and filter, and wash and change water for 2-3 times;

(2) Wash the pork belly, cut into pieces, boil it in a clear water pot and blanch it for 2 minutes;

(3) taking out the meat pieces, washing and filtering;

(4) pat the ginger pieces loose and tie the onions for later use;

(5) After the wok is heated, take part in heating the vegetable oil, stir-fry the onion and ginger, and smell the nose;

(6) stir-fry pork belly with low fire to get oil;

(7) Cooking cooking wine, and participating in the burning of soy sauce and rock sugar until the meat pieces are colored;

(8) Add excessive clear water to the Tricholoma matsutake which is involved in foaming, and simmer for 1.5 hours;

(9) stew until the meat and pine mushrooms are tender and tasty, and then turn to high heat to collect the juice.