Speaking of Tricholoma matsutake, we all know that it is a particularly valuable fungus, and its annual market time is particularly short. Moreover, Tricholoma matsutake is delicate and delicate, which is different from other mushrooms that can be cultivated artificially. The growth environment of Tricholoma matsutake is complicated, and the chances of successful artificial simulation cultivation are very small, so all the products currently available on the market are natural Tricholoma matsutake.
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In Kangding, Sichuan, the local fresh Tricholoma matsutake market is full of people coming and going every day. The fresh Tricholoma matsutake costs 60- 100 yuan a catty, and locals like to buy it for cooking. Dried Tricholoma matsutake is more expensive. After all, it is very good to have 1 kg of dried Tricholoma matsutake. I bought some dried Tricholoma matsutake recently, because dry goods are easy to store, which is very good for making soup.
Tricholoma matsutake is rich in protein and contains 18 amino acids, 14 essential trace elements, 49 active nutrients, 5 unsaturated fatty acids, nucleic acid derivatives, peptides and other rare elements. In addition, it contains three precious active substances, namely double-stranded Tricholoma matsutake polysaccharide, Tricholoma matsutake polypeptide and unique anticancer substance in the world-Tricholoma matsutake alcohol, which is the most precious natural medicinal fungus in the world. Tricholoma matsutake is generally collected and eaten from the first ten days of August to the middle of 10 every year. It has a special aroma, tastes like abalone, and is extremely smooth and refreshing.
Tricholoma matsutake is so good that it is not convenient to bring fresh ones when going out to play, so I bought some dried Tricholoma matsutake back from the local market, which tastes particularly strong. Cantonese people generally like to use precious ingredients as soup. Tricholoma matsutake and old hens are the best match for soup, and it is suitable for all ages. Drinking Tricholoma matsutake soup often can improve immunity and make people feel great!
Braised old chicken soup with pine mushrooms
Ingredients: 50g of dried Tricholoma matsutake, old hen 1 piece, ginger 1 piece, a little salt and a proper amount of clear water.
Practice:
1. Dry Tricholoma matsutake needs to be washed and soaked. Don't waste the soaked water, and the water soaked with the smell can also be used to make soup.
2. Prepare an old hen. Cantonese people still pay attention to the ingredients of soup. Fresh chicken is best Sanhuang chicken, or local chicken. If it doesn't work, buy an old hen. The old hen has a long growth cycle, so it is more suitable for soup. Prepare a small piece of ginger.
3. I bought an old hen with eggs. I removed the chicken skin and chicken oil, cut some ginger slices, put them in a cold water pot, boil them with strong fire, and blanch them to remove blood and foam.
4. Put the scalded chicken with the fishy smell removed into the casserole/ceramic soup pot. After the fire boils, skim off the impurities and some oil on the surface first, so that the soup will not be too greasy. Then pour the soaked Tricholoma matsutake into the soup pot, turn to low heat 1 hour, and add a little salt to taste after the soup is cooked.
When the mushroom chicken soup is boiled, the room is full of a strong mushroom fragrance. No wonder the mushroom is so popular. Children can drink the mushroom chicken soup properly to enhance their resistance, and their brains are flexible and their learning state is good. Old people or pregnant women at home can also try the mushroom chicken soup to improve their immunity. Matsutake soup tastes very good, crisp and tender, and it is a unique and precious ingredient. Now the conditions of every household are better than before, and they pay more attention to their diet. Matsutake season is coming, so try to use it to cook a pot of warm chicken soup!