How to make wild matsutake soup
Recently, the popularity of wild matsutake as a nourishing ingredient in autumn has continued to rise, especially in health topics. This article will combine hot topics on the Internet to introduce you in detail how to cook wild matsutake soup, and attach relevant data for reference.
1. Nutritional value of wild matsutake mushrooms
Wild matsutake is rich in many nutrients. The following are its main nutritional data:
| Nutritional information | Content per 100g |
|---|---|
| protein | 20.3g |
| dietary fiber | 47.8g |
| Vitamin D | 18.5μg |
| Selenium | 98.4μg |
2. Steps for making wild matsutake soup
1.Ingredients preparation: 50g wild matsutake, half an old hen, 15g wolfberry, 5 red dates, 3 slices of ginger.
2.Processing matsutake: Gently brush off the surface soil with a soft brush, rinse quickly under running water and slice into slices (thickness about 3mm).
3.Blanching treatment: Put chicken in cold water, add cooking wine and boil to remove blood foam, remove and rinse.
4.stew process:
| steps | time | heat |
|---|---|---|
| Initial stew | 40 minutes | Bring to a boil, turn to low heat |
| Add matsutake | 20 minutes | simmer |
| final seasoning | 5 minutes | small fire |
3. Popular matching solutions
Based on recent recommendations from food bloggers, three popular combinations have been compiled:
| Matching plan | main ingredients | cooking time | Suitable for the crowd |
|---|---|---|---|
| Classic | Matsutake + native chicken | 2 hours | whole family |
| Vegetarian version | Matsutake + bamboo fungus + tofu | 1.5 hours | vegetarian |
| Tonic | Matsutake + abalone + lean meat | 3 hours | The weak |
4. Precautions
1.Cleaning points: The black bacterial coating on the surface of matsutake mushrooms is rich in nutrients and should not be washed excessively.
2.Fire control: Keep the soup noodles at a slight boil throughout the process to avoid violent boiling that may destroy nutrients.
3.Seasoning Tips: It is recommended to add only a small amount of salt (add it 10 minutes before serving) to avoid masking the delicious taste of matsutake.
4.Contraindications: People with high uric acid should control their consumption to no more than 2 times a week.
5. Storage method
Fresh matsutake preservation data reference:
| Save method | temperature | shelf life |
|---|---|---|
| Refrigerated | 0-4℃ | 3-5 days |
| frozen | -18℃ | 6 months |
| dry | normal temperature | 12 months |
With the detailed guidance above, you can easily cook nutritious wild matsutake soup at home. According to recent food platform data, searches for matsutake soup increased by 65% year-on-year, making it the first choice ingredient for nourishment in autumn. It is recommended to purchase wild matsutake through formal channels to ensure the quality and safety of the ingredients.
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