Tricholoma matsutake, also known as Tricholoma matsutake, has high nutritional value and is also recognized as a fungus. There are four kinds of Tricholoma matsutake in China, namely Tricholoma matsutake, Yajiang Tricholoma matsutake, Starwood Tricholoma matsutake and Xiaojin Tricholoma matsutake. Most of them are dried Tricholoma matsutake, which has lost its nutrition and taste compared with fresh Tricholoma matsutake. Jiegu Tricholoma matsutake soup, ingredients, crescent bone, Tricholoma matsutake, onion ginger, Lycium barbarum, shallots, salt and pepper. Step: wash Tricholoma matsutake and soak it in warm water for about three hours. Soak the crescent bone in clean water for half an hour to remove blood, and then rinse it clean. Put water in the pot and stew the crescent bone in boiling water. Remove floating foam, add onion, ginger, medlar and Tricholoma matsutake, and barbecue over high fire. Turn down the heat and stew for about an hour and a half. Add salt and pepper and sprinkle with shallots.
Agaricus blazei, although its name contains the word Agaricus blazei, is two different species, native to Brazil and Peru. Crisp and tender taste, almond flavor, high nutritional value, containing essential amino acids, can enhance energy and prevent cardiovascular diseases. Agaricus blazei stew chicken soup, stew soup, which fungus has the best nutritional value and the highest knowledge, ingredients, chicken, mushrooms, Agaricus blazei, lotus seeds, ham, ginger, salt, carved flowers, steps, wash Agaricus blazei and mushrooms, put them in a bowl filled with water, about 10 minute. Put some water in the pot and bring it to a boil. Blanch the processed chicken in a pot, and then cool it for later use. Put a proper amount of water in the pot, bring it to a boil with high fire, add all the ingredients, bring it to a boil with high fire, and simmer for about 1 hour. If it feels light, you can add some salt to taste.
Lentinus edodes originated in China and is famous for its tender meat and rich nutrition. Stewed soup tastes delicious and has a unique flavor. Most of the dried shiitake mushrooms on the market are bought, but to some extent, dried shiitake mushrooms are more nutritious than fresh shiitake mushrooms, and a large number of aromatic substances are produced during drying, so dried shiitake mushrooms are especially suitable for stews. Mushroom chicken soup, stew soup, which kind of fungus has the best nutritional value is the most knowledgeable, ingredients, Sanhuang chicken, mushrooms, salt, onion, ginger, medlar, onion, steps, Sanhuang chicken is washed and cut into pieces of appropriate size for use, add appropriate amount of water, onion ginger, cooking wine to boil, then put the chicken pieces into water, boil the bleeding foam and take it out for use, and then put it into a casserole. Turn down the fire when it boils. After stewing for 40 minutes, add mushrooms and stew for another 20 minutes.
Which fungus has the best nutritional value and the highest knowledge when making tea mushroom stew? When it comes to Agrocybe aegerita, it is usually used for cooking. For example, the common dry pot Agrocybe aegerita is delicious and appetizing, but the stewed Agrocybe aegerita is also very good, but it is cooked with fresh Agrocybe aegerita and stewed with dried Agrocybe aegerita. When using Agrocybe aegerita ribs to stew soup, which fungus has the best nutritional value and the highest knowledge, ingredients, ribs, Agrocybe aegerita, onion ginger, salt, pepper, cooking wine, steps, soaking the ribs in advance, removing blood for later use, soaking Agrocybe aegerita in advance, changing water in the middle, putting water in the pot, adding ribs, ginger slices, and boiling. Slice ginger, and remove the pedicels of soaked Agrocybe aegerita. Put the water, ribs and ginger slices into the pressure cooker, pour the cooking wine and cook for about 2 hours. Then add Agrocybe aegerita, salt and pepper and cook for about half an hour. Sprinkle chopped green onion in pots and bowls.