Transformed into Little Fubao, known as the Little Expert in Pitfalls

Matsutake mushroom soup, as the name suggests, is a supreme dish made with the rare edible mushroom - Matsutake as the main ingredient.

Whether in China, Japan, or many other countries, Matsutake is regarded as a rare delicacy by the world for its unique fragrance and rich taste.

The cooking process of this soup is complicated, integrating various ingredients and cooking techniques, just to extract that touch of pure deliciousness.

When preparing this Matsutake mushroom soup, every step needs to be carefully performed to ensure the high quality of the soup.

The first thing to do is to select the raw materials of Matsutake. Only by using the freshest and tenderest Matsutake, which is freshly baked, firm in texture and rich in aroma, can the excellent quality of the finished soup be guaranteed.

When handling these precious ingredients, you need to be gentle to preserve their shape and nutrients. Gently brush off the dirt on the surface of the matsutake, wash it carefully, and then slice or dice it, so that the wonderful aroma of the matsutake can be fully released during the subsequent slow cooking.

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Next, prepare the cleaned bamboo fungus, enoki mushrooms and other fungi.

Bamboo fungus is highly regarded for its crisp taste and unique fragrance, while enoki mushroom is a good match for soup due to its delicate texture and ability to easily absorb soup.

These fungi not only add a rich flavor to soups, but also bring a variety of health benefits.

You should know that in order to create a soup with better nourishing effects, the choice of chicken cannot be ignored.

You need to use free-range chicken or free-range chicken, which has a firm texture and delicious meat, and can provide enough fresh and fragrant base for cooking. After cutting the chicken into pieces, blanch it in boiling water first to remove blood foam and impurities to ensure the clarity and purity of the soup.

When you're done, wash the pot, add water, bring it to boiling, put the chicken that has been free of impurities and blood foam into the boiling water, and cook it into a fragrant and mellow broth as the soup base.

The purpose of this move is to enhance the flavor of the soup by leveraging the natural flavor of the chicken.

Then, add the previously processed various fungi into the soup and simmer over low heat to allow their flavors to fully blend into the soup.

As the soup is slowly stewed, it gradually changes from clear to thick, presenting an attractive golden color. At this time, you can add some seasonings such as salt and chicken essence to adjust the taste, but be careful not to add too much, so as not to cover up the natural flavor of the ingredients themselves.

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If you want to make the soup more nourishing, you might as well try adding some wolfberries into it.

Those bright red wolfberries, dotted like gems, not only bring a touch of bright color to this delicacy, but also inject it with abundant nutritional elements!

It contains various vitamins, minerals and powerful antioxidant ingredients that are beneficial to the human body!

I heard it can also improve eyesight and nourish the liver!

Of course, if you have unique preferences and opinions on food, you can add a few slices of ginger or a few pieces of green onions and other condiments according to your own preferences.

In this way, you can cleverly blend the most perfect and harmonious taste of the whole bowl of soup!

As time goes by, the matsutake and other fungi slowly release their hidden essence under the slow fire, and blend into the soup bit by bit...Gradually, the originally clear and transparent soup base becomes thicker and mellower.