Chicken soup with Tricholoma matsutake(song rong ji tang )

Chicken soup with Tricholoma matsutake

Introduction:

"The matsutake was brought back by my husband and son on a self driving trip to Tibet during the summer vacation. As soon as I opened the bag, I smelled a strong natural fragrance and loved it very much. That time LG took his son to Tibet, which really worried me. Because my son has sinusitis, and he has a long way to go, and he drives by himself. Although there are two other uncles and nephews walking with him, they are all inexperienced. The weather in Tibet is changing fast and the altitude reaction is strong. I'm really worried that they will be forced to turn around on the way. It turns out that altitude sickness is really strong on the way. First, my nephew had a fever, but he took some medicine and got better after a day. Later, my son called me. He cried and said that his head was very painful. He vomited and couldn't eat anything. Alas, I was distressed to hear that. After a day or two, I gradually got used to it and saw all kinds of blue sky and white clouds, so my heart gradually relaxed. In fact, this may be the difference between father and mother. If I had to decide whether my son would go to Tibet or not, I would not have let him go. However, LG took him out and gave him a rare experience. It's really mouth watering to see the pictures of eating fresh matsutake hotpot in the sun on their way. I wish that hotpot could fly right in front of me. It's not the freshest matsutake to eat, and it's also excellent to have dried matsutake. It's not necessary to use extra MSG and other seasonings, but boiled chicken with pickled matsutake dry water. The final soup and meat exude a natural aroma of mushrooms, and also have the taste of natural food materials. It's Stewed with ordinary Sanhuang chicken, and the taste is very good. "

Production steps:

Materials required:

Sanhuang chicken: 1 / 4

Dried Tricholoma matsutake: some problems

Ginger: one piece

Cooking wine: moderate

Salt: right amount

Rock sugar: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Song Rong Ji Tang