You don't know the benefits of chicken soup with pine mushrooms

The nutritional value of chicken soup stewed with Matsutake is very high, because the nutritional value of Matsutake itself is very high. Matsutake can bring sufficient benefits to the human body and meet the readers' needs for trace elements. When stewing chicken soup with Matsutake, you can add a small amount of water and stew it slowly. This not only concentrates the essence, but also increases the nutrition in the soup. You can also add some other ingredients to the soup when making it.

Agaricus blazei and bamboo fungus chicken soup

Material

250g lean pork, 400g chicken, 50g Agaricus blazei, 10g bamboo fungus, one piece of tangerine peel

practice

1. Wash the Matsutake mushrooms and soak them. Pour out the water after soaking for about 10 minutes for the first time, and continue to soak them in 300 ml of water for 1 hour. You don’t need to pour out the water this time, as you will use it to stew them later. Wash and soak the tangerine peel.

2. Soak the bamboo fungus in water, wash it, squeeze out the water and set aside.

3. Wash the lean pork and chicken and blanch them in boiling water.

4. Put the above ingredients into a stewing pot, add 1000 ml of water and stew for 2 hours. Just add some salt when eating.

Matsutake and wolfberry chicken soup

Material

1 hen, about 5 pieces of matsutake mushrooms, 2 shiitake mushrooms, some wolfberries, ginger slices, and salt

practice

1. Remove the head, butt, claws and internal organs of the hen, wash and set aside.

2. It is best to prepare the matsutake mushrooms the night before, rinse them twice, then soak them in clean water. When you cook them the next day, take them out and wash them clean. Do not pour out the water used to soak the matsutake mushrooms and keep it for later use.

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

4. Change the soup pot, add water, put in ginger slices, and after the water boils, put in the hen and cook over high heat. After it boils again, turn to low heat.

5. Add matsutake and shiitake mushrooms and simmer together for one and a half hours.

6. Add the water used to soak the matsutake mushrooms in advance, add wolfberry, and simmer on low heat for another half an hour.

7. Add some salt before serving, and it’s done!

Mushroom Chicken Soup

Introduction If you are tired of mushroom chicken soup, why not try a different bowl of mushroom chicken soup? Different from the fragrance of mushrooms, mushrooms are also called tea tree mushrooms. The soup has a light tea fragrance~

Material

6 chicken legs, 50g shimeji mushrooms, appropriate amount of ginger slices, 3-5 cloves of garlic, appropriate amount of salt, MSG optional

practice

1. Wash the wings and legs first, and scald to remove the blood.

2. After removing the stems of the mushrooms, wash them in clean water and blanch them in another pot of hot water.

3. Put the blanched fins and legs, mushrooms, ginger slices and garlic into about 1200cc of water, bring to a boil over high heat, then simmer for 40 minutes on low heat.

4. When the soup has changed from clear to slightly thick, add appropriate amount of seasoning.