Chicken soup with Tricholoma matsutake(song rong ji rou nong tang )

Chicken soup with Tricholoma matsutake

Introduction:

"Tricholoma matsutake" is rich in protein, amino acids, vitamins, carbohydrates, minerals and mushroom polysaccharides. In particular, Tricholoma matsutake contains chromium and polyols, which can treat and prevent diabetes, and contains antioxidant substances, which can also fight against tumor invasion. Regular consumption of Tricholoma matsutake also has a good effect on skin health and beauty, preventing and delaying skin aging. "Tricholoma matsutake" is also commonly used in Western food. It can be used to make thick soup, make Tricholoma matsutake sauce, bake, and serve as a side dish of high-grade raw materials. It is both expensive and high-grade, and the price is not cheap! Today, we will make a simple western soup with matsutake, which is called "matsutake chicken soup". There are many ways to make western soup. Usually, you have to fry some "butter pastry" first. In fact, "butter pastry" is similar to "oil fried noodles" in China, except that you use flour fried with butter instead of vegetable oil. "Butter pastry" can be stir fried now, or stored in advance. When it is used, it is easy to blend, which saves a middle link in making thick soup. "Butter pastry" is widely used in Western food, and many baked dishes can't do without it. Today we are talking about the use of "butter pastry" in a thick soup. The specific method of this thick soup is as follows

Production steps:

Step 1: Tricholoma matsutake, western style cold salted chicken, onion, butter pastry, fresh milk, butter, salt, pepper, chicken soup, fried bread, fresh basil.

Step 2: slice the Tricholoma matsutake first.

Step 3: heat the frying spoon on the fire, add a small piece of butter about 20 grams, melt with low heat, melt the butter, add chopped onion and fry until soft, then pour in chicken soup and boil.

Step 4: bring the soup to a boil, add in the cold salted chicken and Tricholoma matsutake and cook for 3 minutes.

Step 5: open the butter pastry with proper amount of fresh milk.

Step 6: cook the ingredients in the soup for 3 minutes and sprinkle a little salt to taste.

Step 7: sprinkle a little pepper in the soup and mix well.

Step 8: then pour the butter pastry into the pot and mix well. When the soup is thick, it can be taken out of the pot.

Step 9: spoon the soup into a bowl or plate.

Step 10: Sprinkle with ingredients.

Step 11: garnish with diced fried bread and basil crumbs and serve.

Materials required:

Tricholoma matsutake: 100g

Western style cold pickled minced chicken: 50g

Butter pastry: 40g

Chopped onion: 20g

Appropriate amount: fresh milk

Butter: 20g

Chicken soup: 500ml

Fried buns: 20g

Salt: 2G

Pepper: a little

Shredded fresh basil: a little

Note: the characteristics of this soup: beautiful color, simple and exquisite, light milk flavor, delicious soup, smooth Tricholoma matsutake, rich nutrition. Warm tips: 1. "Butter pastry" production, 500 grams of flour put 60 grams of butter, stir fry slowly with low heat, the method is: first melt the butter in the pot with low heat, and then pour into the flour to stir well, in the meantime, frequently use the spatula to turn it evenly, stir fry the flour with low heat until it is slightly yellow, cool in the air, put it into the sealed bottle, refrigerate it, as long as it is well sealed It's dry and can be stored for half a year. It's not easy to deteriorate. You can take it with you when you cook. 2. If you want to make the soup more white, you can use some light cream. The disadvantage is that the milk flavor is too strong, and the fat is too large. So I usually don't put light cream after using butter every time. The practice is not absolute. I can decide according to my own taste. 3. When making this soup, you can stir fry the butter pastry, stir the right amount of pastry into the chicken soup, add other raw materials and cook slightly. 4. If there is no Tricholoma matsutake, this soup can also be made with fresh Tricholoma, which is a simple "mushroom soup" with delicious taste. This simple and easy to make western style soup "chicken soup with Tricholoma matsutake" is ready. It tastes smooth and delicious. It's a reference for those who like western food!

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Song Rong Ji Rou Nong Tang