It looks like a chrysanthemum from a distance, and a coral from a close up. It tastes soft and tender, tastes like shredded chicken, and is crispy like a magnolia. This is Maitake, known as the dancer in the fungus. Maitake is rich in nutrients and has high nutritional value and usefulness.
In busy times, boil a pot of mushroom bone soup, and mushrooms will "rebirth" in the broth. The freshness to the extreme melts you and soothes you not only the stomach, but also the tired soul that runs around every day.
Maitake is a popular medicinal and edible mushroom, not only because it is rich in protein, carbohydrates, dietary fiber, vitamins and a variety of trace elements, but also beneficial to human health, and it is delicious and delicious.
Maitake has the characteristics of "it can be used in one soak, but it is still crisp after cooking. It can be cooked into a variety of delicious delicacies, so many modern culinary masters highly praise the use of Maitake to make various delicacies, and it is a rare "mountain treasure" for modern family dining tables.
A delicious, simple and nutritious Maitake ribs soup with meat and vegetables is definitely an ideal nutritious soup that is not greasy to eat. Let’s try it together. Maitake is very oil-absorbing, and the broth of the ribs complements its deliciousness. When eaten in the mouth, there is a special fragrance, which is nutritious and nourishing.
Ingredients: Maitake, ribs, light soy sauce, cooking wine, ginger slices, green onions, salt
practice:
1. Wash the ribs with clean water, blanch the ribs until the surface changes color, remove and drain the water for later use, soak the Maitake with warm water, and wash the surface of the sand for later use;
2. The ribs must be blanched in boiling water before entering the pot. One is to remove the meaty smell, and the other is to make the ribs more stylish and not fall apart during the stewing process.
3. Put the blanched ribs, together with ginger and green onions, into a casserole, and then put Maitake in the casserole.
4. The most important step is to pour the Maitake into a casserole and stew, and add a little salt and cooking wine.
5. After everything is put in the casserole, add about three-quarters of the water, put it on the stove, simmer for 10 minutes on high fire, then simmer for 20 minutes on low fire, then a piece of meat and mushroom soup is born.
