Chinese Food
Chicken soup with matsutake Rosemary
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In the book science popularization of Tricholoma matsutake's anticancer , Tricholoma matsutake is known as the hope star of human anticancer in the 21st century. The cancer expert group of Kansai University and Hokkaido University in Japan carried out a comparative test on the two groups of patients with liver cancer after operation. It was found that matsutake could inhibit the recurrence of liver cancer after operation, significantly improve the immunity and survival rate of patients, without any side effects. Scholars from the Department of medicine of Wuhan University have also found that Tricholoma matsutake polysaccharide can inhibit the growth of tongue cancer, liver cancer, pancreatic cancer, cervical cancer and breast cancer cells. The 72 hour inhibition rate of Tricholoma matsutake polysaccharide is more than 70%. ➤ chicken soup has always been a synonym for nourishing. It has a long history of dietotherapy in the East and the West. More than 2000 years ago, chicken soup was used as a pharmacy for patients. In the 1970s, it was proved to be effective by modern medicine. At present, the feeding of chickens is more and more out of the nature. The nutritional value of the feed chicken with duck filling accelerated ripening is also being questioned. So when chicken soup meets Tricholoma matsutake
Cooking ingredients
Cooking Steps
Step1:Matsutake, ginger, chicken, cooking wine, sal
Step2:Chicken pieces are blanched in cold water. Serve for standb
Step3:Sliced ginge
Step4:Put the boiled chicken into a casserole. Add ginger slices, cooking wine and water. Bring to a boil. Turn to a low heat and simmer for 30 minutes
Step5:Clean and dry fresh Tricholoma matsutak
Step6:Scrape the mud off the roots with a knif
Step7:Sliced matsutak
Step8:30 minutes later. Add the matsutake in the casserole and simmer for 30 minute
Step9:Add some salt before the ceasefir
Step10:Super delicious. The nutritious chicken soup with matsutake is out of the pot...
Cooking tips:1. Hand wash the Tricholoma matsutake with clear water. Gently rub the soil on the surface. Scrape off the foot of the root of the Tricholoma matsutake with a knife. The black part is the Tricholoma matsutake. It's the most nutritious part of the Tricholoma matsutake. Many people can't stand the black part and scrape it off. It's a pity. Don't wash with water ~ 2. After receiving the Tricholoma matsutake, take it out with the moisture absorption paper. Leave it in the cold room for about 20 minutes. It can be cleaned. Can not eat the matsutake. Do not clean (can lock the original flavor of matsutake). Directly put into the freezer to freeze. Become frozen matsutake. Can be preserved for more than half a year. There are skills in making delicious dishes.
