Cordyceps matsutake Houtou chicken leg soup

drumsticks:2 matsutake:a few cordyceps mushroom:a few Hericium erinaceus:a few mushroom:three salt:moderate amount date:two cinnamon:suitable star octagon:one nutmeg:one fragrant leaves:one piece ginger:four https://cp1.douguo.com/upload/caiku/8/9/1/yuan_89d56b792eefbdb274488d2a85f88eb1.jpg

Cordyceps matsutake Houtou chicken leg soup

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Cordyceps matsutake Houtou chicken leg soup

Soup in autumn and winter. Native chicken with fungus is the best match. Light but not greasy.

Cooking Steps

  1. Step1:Wash two chicken legs. Set aside.

  2. Step2:Appropriate amount of Tricholoma matsutake, Hericium erinaceus, cordyceps mushroom and Lentinus edodes.

  3. Step3:Cinnamon, spices, fragrant leaves, nutmeg and ginger.

  4. Step4:Soak matsutake in warm water for an hour.

  5. Step5:Soak the Hericium erinaceus, Cordyceps and Lentinus in warm water for an hour.

  6. Step6:Take it out after soaking.

  7. Step7:Clear the water of Tricholoma matsutake and reserve it.

  8. Step8:Chicken leg cold underwater pot. It's boiling hot.

  9. Step9:Skim the foam with a spoon.

  10. Step10:Use electric rice cooker and warm water to blanch the chicken legs. The water level should not exceed the chicken legs.

  11. Step11:Add spices, two dates, various fungi, and water for Tricholoma matsutake.

  12. Step12:Choose the electric rice cooker to cook soup for two hours.

  13. Step13:When the soup is done, add some salt to taste.

  14. Step14:Just fill the bowl.

Cooking tips:You can also put some boiled rape out of the pot. There are skills in making delicious dishes.

Chinese cuisine

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How to cook Cordyceps matsutake Houtou chicken leg soup

Chinese food recipes

Cordyceps matsutake Houtou chicken leg soup recipes

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