Recipe: Matsutake stewed chicken soup

Home Cooking Recipe: Matsutake stewed chicken soup

Notes:

Yunnan Shangri-La fresh pine mushrooms ordered online, bought fat hens waiting for them soon. The pine mushrooms received were carefully scraped off the surface of the soil with a knife, rinsed under running water, and the chubby ones lined up to wait for the delicious and nutritious chicken soup under the pot. Haha~~ I like chicken soup for a meal, mix with an appetizer. The small pickles can snoring and eating. The husband brought back a bag of "crab-shrimp fresh shrimp wonton" from the market, so I also tried it in the chicken soup, but it was also delicious!

Ingredients:

Steps:

  1. Home Cooking Recipe: For the preservation method of pine mushroom cleaning, please look at my previous: yellow fried pine mushroom. This recipe has a detailed introduction.

    For the preservation method of pine mushroom cleaning, please look at my previous: yellow fried pine mushroom. This recipe has a detailed introduction.

  2. Home Cooking Recipe: Wash the chickens into large pieces, put them in clean water, boil them on high heat, and remove the floating foam. Until there is no floating foam, add the broken ginger, turn the fire, cover, and smash for 2 hours.

    Wash the chickens into large pieces, put them in clean water, boil them on high heat, and remove the floating foam. Until there is no floating foam, add the broken ginger, turn the fire, cover, and smash for 2 hours.

  3. Home Cooking Recipe: Slice the matsutake, add it to the chicken broth, and then simmer for half an hour. Matsutake is best not to cook for too long. When you drink soup, put salt in the bowl and season it.

    Slice the matsutake, add it to the chicken broth, and then simmer for half an hour. Matsutake is best not to cook for too long. When you drink soup, put salt in the bowl and season it.


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