The scent of pine mushroom is extremely rich. This feature is a bit like a more precious black truffle. It can not be put on a soup. Instead, it is enough to add a few (the truffles need only a few thin slices), which is enough to add flavor. Fragrant full house.
Dry pine stalks are warmed in advance, and washed repeatedly to remove sand and roots for use.
Ginger slices, soup pot in advance 2000ML boiled water.
Put 2 pieces and ribs together with plenty of boiled water to boil the blood foam, and boil out the ribs (avoid blood foam or rinse the surface with warm water).
Place the ribs, pine mushrooms, and remaining ginger pieces in the warm soup water. After 2-3 hours, transfer the salt.
Add white pepper and chopped shallots before serving.
1. Do not rinse with cold water or directly into the cold water pot after scalding. This will cause the protein to coagulate, and then it will be difficult to smash, so it is best to warm the soup in advance and then process the material. 2, dried pine mushrooms can also be replaced with other dried mushrooms. If you use pine mushrooms, don't put too much at one time. The pine mushroom tastes heavier. It is often used as the finishing touch for cooking. It is not too beautiful to put too much soup. The nutritional value of pine mushroom: often eat pine mushroom can strengthen the kidney, restore energy, benefit the stomach and qi, strong heart and blood, brain and brain puzzle, qi and phlegm, anti-radiation, deworming, diabetes and anti-cancer effects. Tricholoma matsutake has the ability to increase SOD activity, accelerate the elimination of free radicals, delay tissue and organ decline, improve cardiovascular function, promote metabolism, and improve human antiviral, anti-cell mutation and immune function. According to Japanese data, the anti-cancer effect of Tricholoma matsutake can reach more than 90%.