It is recommended to stew for about 20-30 minutes after soaking.

Usually Tricholoma matsutake can improve the immunity of human body, and also improve the patients with cardiovascular and cerebrovascular diseases. You can use it to cook soup every day. It is generally recommended to cook for about 20-30 minutes, depending on whether the taste of Tricholoma matsutake in the soup is rich. If you want to be more rich, it is recommended to stew for a while.

How to stew dried pine mushroom stew?

Ingredients: dried Tricholoma matsutake, ribs, ginger, white pepper, chives and salt.

Practice:

1, dry Tricholoma matsutake is soaked in warm water in advance.

2, repeated cleaning, sand, roots, for use.

3. Slice ginger for use.

4. Add 2000ML of water to the soup pot in advance and cook.

5, put 2 pieces of ginger and ribs together and add enough water to boil, blood foam floats.

6. Remove ribs while boiling (avoid blood foam or rinse the surface with warm water).

7. Put the ribs, Tricholoma matsutake and the remaining ginger slices into the warm soup and cook for 2-3 hours.

8. add salt.

9. Add white pepper and chopped shallots to serve.

How long should I soak the dried pine mushrooms before stewing the soup?

Dried Tricholoma matsutake needs to be soaked before eating. Generally speaking, warm water of about 40℃ is the most suitable, and it should be soaked for about 30 minutes until it recovers its elasticity. Tricholoma matsutake can also be soaked in cold water, but it takes a long time to soak in cold water, so it is more appropriate to soak in warm water.

The water soaked in dried Tricholoma matsutake is nutritious and can be used for porridge. Don't pour it out. If it is Tricholoma matsutake skin, don't, because there is more sediment in the Tricholoma matsutake belt, which affects the taste.