It is recommended to stew for about 20-30 minutes after soaking.

Usually Tricholoma matsutake can improve human immunity and also improve patients with cardiovascular and cerebrovascular diseases. You can use it to make soup every day. It is generally recommended to cook for about 20-30 minutes to see if the taste of Tricholoma matsutake in the soup is rich. If you want to be more intense, it is recommended to stew for a while.

How to stew pine mushroom stew?

Ingredients: dried Tricholoma matsutake, ribs, ginger, white pepper, chives and salt.

Exercise:

1. Dry Tricholoma matsutake is soaked in warm water in advance.

2, repeated cleaning, desanding, grubbing, standby.

3. Slice ginger for use.

4. Add 2000ML of water into the soup pot in advance and cook.

5. Put 2 pieces of ginger and ribs together and add enough water to boil, and the blood foam floats.

6. Take out the ribs when boiling (avoid blood foam or wash the surface with warm water).

7. Cook the ribs, Tricholoma matsutake and the remaining ginger slices in warm soup for 2-3 hours.

8. add salt.

9. Add white pepper and chopped onion and serve.

How long does it take to soak the dried matsutake before stewing the soup?

Dried Tricholoma matsutake needs to be soaked before eating. Generally speaking, warm water of about 40℃ is the most suitable, and it should be soaked for about 30 minutes until the elasticity is restored. Tricholoma matsutake can also be soaked in cold water, but it takes a long time to soak in cold water, so it is more suitable to soak in warm water.

The water soaked in Tricholoma matsutake is nutritious and can be used to cook porridge. Don't pour it out If it is Tricholoma matsutake skin, don't leave it, because there are more sediments in the Tricholoma matsutake belt, which affects the taste.