Tricholoma matsutake is expensive and usually grows in autumn. Because of its unique nutritional value and taste, it is deeply loved by health people, and its aroma is unforgettable. As the delicacy of Tricholoma matsutake is well known, more people eat Tricholoma matsutake, which is not only a food that only a few people can eat. However, with the excessive picking of Tricholoma matsutake, the output has dropped sharply. At present, only a few countries produce Tricholoma matsutake.
Despite the rise of health preservation, more and more people have discovered the benefits of Tricholoma matsutake, and Tricholoma matsutake wine is deeply loved by young people because of its unique flavor. Tricholoma matsutake is produced in a natural state, usually on Korean pine, Korean pine, Yunnan pine and other trees. In fact, using pine mushrooms to make soup requires a very high level of skill for chefs, but I will teach you a simple method, and you can make enough stewed chicken soup with pine mushrooms for the whole family without going to 50 yuan.
Stewed Chicken Soup with Matsutake Ingredients: Chef Bao Si Matsutake Bone Soup with Chicken Onions, Ginger and Garlic.
Steps of Stewed Chicken Soup with Tricholoma matsutake: add water to the pot, add chicken to boil, then take the chicken out of the standby pot, add water to the chef's four treasures of Tricholoma matsutake bone soup, add chicken, add onion, ginger and garlic, and a delicious stewed chicken with Tricholoma matsutake is ready.