Dried Matsutake Pork Ribs Soup

Name: Dried Matsutake Pork Ribs Soup
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 600g Ribs; 30g Dried matsutake; 20g soy; 12g ginger; 8g Green onions; 15ml Cooking Wine; 3g Refined salt; 5ml Concentrated Chicken Juice

by Happy elf a

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

Matsutake mushrooms are rich in flesh, have aroma and taste delicious, and are valuable wild edible mushrooms. It contains protein, fat and a variety of amino acids, as well as vitamins B1, B2, C and PP. It has high nutritional value and special medicinal effects. Shizhi has the effects of benefiting the intestines and stomach, improving immunity, regulating qi and resolving phlegm, strengthening essence and nourishing the kidney, strengthening the brain, nourishing intelligence and anti-cancer. Known as the "king of bacteria".
The life span of matsutake is extremely short. It usually takes only 7 days to reach maturity from unearthed fruit body. After the fruit body matures for 48 hours, matsutake will age rapidly, so the price of fresh matsutake is more expensive. Dried matsutake is relatively common. Although the taste and nutrition are not as good as fresh matsutake, it is better at a moderate price and has a slightly higher nutritional content than ordinary fungi. It is also popular among the public and easier to enter the homes of ordinary people. of.
Early autumn is here and the weather is getting dry. Take some dried matsutake, add ribs, soybeans, and make a pot of soup to replenish water for your family and yourself. What a wonderful thing. . .

Ingredients

Dried Matsutake Pork Ribs Soup

1. Soak fresh ribs in light salt water for 2 hours.

2. Dried matsutake, soybeans, soak in warm water.

3. Add water to the pot, put ginger slices and soaked ribs, and blanch the blood foam.

4. The blanched ribs are washed and placed in an electric stew pot.

5. Add ginger slices and green onions.

6. Add cooking wine.

7. Heat the water.

8. Turn on the power, start the soup program, time 3H.

9. Add the soaked soybeans after 1H.

10. Add the soaked and washed dried matsutake.

11. When there is 0.5H left, open the lid and add salt.

12. Season with concentrated chicken sauce.

13. The soup-making process is over, just serve the soup and eat the meat.

Tips:
1: Dried matsutake is soaked in warm water and washed repeatedly to remove sand.
2: Matsutake has a strong taste, so don't use too much at one time.
3: Soybeans also have the effect of improving freshness. Adding some soup will make the soup fresher.