Information: 20g of dried Tricholoma matsutake, 500g of local chicken, ginger slices, cooking wine and salt.

Practice: soak the dried Tricholoma matsutake in warm water, change the water and wash it. Blanch chicken pieces, fish them directly into a casserole with boiling water, add ginger slices and cook wine. Bring to a boil and turn to medium heat for stewing. After one hour, take part in the soaked pine mushrooms and turn to low heat to continue stewing for one hour. Just take part in excessive salt 20 minutes before the war.

2. Tricholoma matsutake turtle soup

Information: 20g of dried Tricholoma matsutake, one turtle (about 500g to 800g), refined salt, onion, garlic slices, ginger slices, monosodium glutamate and pepper.

Practice: soak dried matsutake slices in warm water for 30 to 60 minutes and wash them. Put the washed turtle into the pot, add ginger slices and water, bring to a boil over high fire, then simmer for one and a half hours, add pine mushrooms and stew for about 30 minutes until the turtle shell is crispy and waxy, and add salt, garlic slices, onion segments and monosodium glutamate pepper before taking out the pot.

3. Pine mushroom lotus root sparerib soup

Materials: 30g of Tricholoma matsutake, 2 knots of lotus root, excessive onion, ginger slices, pepper and salt.

Practice: After soaking Tricholoma matsutake, filter the water soaked in Tricholoma matsutake for later use.

Wash the ribs, pour water into the pot, boil them on high heat, put them in and cook for 5 minutes. After the appearance changes color, take them out, peel the lotus root, wash them and cut them into pieces. Wash the onion and ginger slices.

Pour the water soaked in Tricholoma matsutake into the casserole, and add enough water again. After boiling on high heat, add ribs, onions, ginger and pepper, cover and simmer 1 hour.

Add lotus root pieces, cover and continue stewing for 20 minutes. Add a little salt to taste before eating.

4. Tricholoma matsutake wolfberry hen soup

Data: One hen, 5 pieces of Tricholoma matsutake, two or three mushrooms, excessive Lycium barbarum, ginger slices and salt.

Practice: 1, chicken head, buttocks, claws and internal organs, washed for later use.

2. Soak the Tricholoma matsutake early, and don't pour the soaked Tricholoma matsutake water for later use.

3. Boil the water, blanch the hen and take it out.

4, change the soup pot with water, add ginger slices, and when the water boils, add the hen, turn on the big fire, and then turn to a small fire.

5. Add Tricholoma matsutake and mushroom, and stew together for one and a half hours.

6. Take part in soaking Tricholoma matsutake in water early, add Lycium barbarum, and simmer for half an hour.