What are the effects and functions of native chicken matsutake soup

Local chicken and matsutake soup is a great delicacy. Choose local chicken and add matsutake. The taste and flavor are very good and it is very popular. The preparation method is also extremely simple. Matsutake is a pure natural and very precious edible fungus, and is honored as the king of fungi. Therefore, it is difficult to get authentic and fresh matsutake in normal times. Therefore, the common matsutake is hard to come by, so you should cherish it when using it in normal times.

Introduction to Matsutake :

Matsutake is a pure natural, rare and precious edible fungus, known as the "king of fungi". Legend has it that after the atomic bomb attack on Hiroshima in August 1945, the only plant that survived was Matsutake, which currently cannot be artificially cultivated anywhere in the world. It grows in alpine woodlands above 3,500 meters above sea level in the cold temperate zone. There was a record of this in the Song Dynasty's "Jingshi Zhenglei Wuji Bencao". Studies have shown that Matsutake is rich in protein, multiple amino acids, unsaturated fatty acids, nucleic acid derivatives, peptides and other rare elements. Matsutake mushrooms are collected and eaten from early August to mid-October in autumn. It has a special strong aroma and tastes like abalone, extremely smooth and refreshing.

Matsutake is known as the "King of Mushrooms" in Japan. The Japanese are accustomed to eating Matsutake dishes in autumn and believe that "like cures like". Eating Matsutake has the effects of strengthening the kidneys, improving brain function and preventing cancer. When freshly picked, they are roasted over pine fire and have the flavor of pine forests deep in the mountains. On a clear and crisp autumn day, sit on the grass by the forest with good friends, with red leaves all over the sky and wild flowers blooming, and a sense of vicissitudes of life arises spontaneously. Yunnan's wild matsutake are mostly produced in Lijiang, Yunnan, and are often exported directly to Japan and South Korea. Since fresh products are not easy to preserve in China, there are very few fresh matsutake for sale in Lijiang. Most of them are dried matsutake for sale. Due to the unique geographical conditions of Lijiang, wild matsutake are pollution-free and even more rare.

How to eat Matsutake :

roughing :

Dried products : Soak in 40°C warm water for about 20 minutes before cooking or making soup to soften it, and then process it into delicious dishes.

Chicken and Matsutake Soup

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Recipe No. 65495 Views 44,918 Favorites 12 times

Jian Qiurou

Material

1 free-range chicken, 100 grams of matsutake mushroom, 2 slices of ginger, 10 peppercorns, a little cooking wine, pepper powder, and green onions

practice

1. First clean the chicken, chop it into pieces, then put it into a pot of boiling water to boil it, remove the blood from the chicken, wash it clean and set aside.

2. Wash the fresh matsutake mushrooms and set aside.

3. Heat the pan, add lard, and fry the chicken until the skin turns yellow. Then add water, ginger, cooking wine, pepper, green onions, and about 10 peppercorns.

4. Bring to a boil over high heat, skim off the foam, add the matsutake mushrooms, and simmer over low heat until the food is done. Season with a small amount of salt and it is ready to eat.

Tips

When you switch to low heat to stew, add enough water at one time. Adding water in the middle will remove the fragrance of the matsutake mushrooms. It is best to use a casserole for stewing.