Chinese Food
Fresh matsutake and ham soup in early spring
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Wild Tricholoma matsutake was originally listed in early autumn. Now there are many artificial cultivation everywhere. Fresh Tricholoma matsutake is often sold when the spring wind is getting warmer. Today, let's cook a very delicious and light soup to moisten the spring dryness.
Cooking ingredients
Cooking Steps
Step1:Ingredients: fresh matsutake, Jinhua ham, ginger.
Step2:The ham is slightly washed and sliced. The matsutake is also sliced.
Step3:In cold water, add ham and ginger and cook for 20 minutes. Hang out the flavor of the ham.
Step4:Skim the foam.
Step5:Add in the matsutake. Cook for another 20 minutes.
Step6:The ham itself is very salty and fresh, so there is no need to add any ingredients to the soup. You can add a little sugar to the bowl to make it fresh.
Step7:The light, delicious and nourishing soup of ham and matsutake is ready. Drink it while it's hot.
Cooking tips:There are skills in making delicious dishes.
