Matsutake Soup

Matsutake Soup

1. Selection of high-quality fresh matsutake

2. Add dried matsutake as a supplement; fresh matsutake has the best medicinal effect, while the taste of dried matsutake is more mellow.

3. Lycium barbarum is a special grade Chinese wolfberry, reddish-purple, with a sweet taste, and can directly replace sugar. Ginger is old ginger with a relatively light aroma, which is seasoned to drive away the cold but not to cover up the unique taste of matsutake.

4. Finally, add one or two spoonfuls of well salt rich in various mineral elements. Compared with sea salt, it is more pure and has a higher quality.

5. As for the pot, the stone pot from Medog is best; it is the best choice for stewing mountain game, pure natural and nutritious.

6. Dosage reference (adjusted appropriately): Chinese wolfberry: 15 matsutake mushrooms: half a dried matsutake mushroom: 6 slices of ginger: 2 slices of well salt: 1 teaspoon

Tips:

After the ingredients are ready, start cooking. Actually, it's not about cooking, because it's too simple, but the simpler it is, the harder it is to make it. The following is for reference only.

Step reference:
Wash the matsutake, clean the roots with mud and sand, and then cut into slices.
Peel the ginger and cut into small pieces. Soak the wolfberry for ten minutes before putting it in the pot.
Simmer matsutake and ginger for 30 minutes, then add wolfberry and simmer for 5 minutes.
After turning off the fire, place the stone pot in a ventilated place to let it cool down naturally, and then it can be eaten.
After drinking the delicious and simple health soup, find something to fill your stomach. Lunch is not as nutritious, but you want to be full. It is also good to eat the following noodles.