Chicken soup with Tricholoma matsutake
Introduction:
"When I was in my hometown, I could buy local chickens that were slaughtered now in the market, but in the market here in Beijing, they were all slaughtered. When I put them in the freezer, I felt that they were not fresh. Maybe it was my psychological role, so I seldom stewed chicken soup. I didn't buy this green bird chicken. Niu brought it here. She had today's bowl of chicken soup and Jinhua ham. Although the taste was delicious, it certainly couldn't compare with that of native chicken. I miss the native chicken that my friends brought back from Shandong Province. It's scattered on the mountain and stewed for three hours. The top color of the soup is beautiful golden. The chicken is also very elastic. You can smell the fragrance of the whole house without opening the lid of the pot. It's good. "
Production steps:
Materials required:
Green bird chicken: moderate
Tricholoma matsutake: appropriate amount
Jinhua ham: moderate
Scallion: right amount
Ginger: right amount
Salt: right amount
Cooking wine: moderate
matters needing attention:
Production difficulty: ordinary
Technology: stewing
Production time: several hours
Taste: salty and fresh
Chinese PinYin : Song Rong Ji Tang
Chicken soup with Tricholoma matsutake
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