"Fresh Tricholoma matsutake" is not easy to store. It should be refrigerated for no more than five days after buying it back. It should be eaten as soon as possible, otherwise, it will be a pity to waste good raw materials! <br />"Matsutake" has high nutritional value and is rich in protein, amino acids, vitamins, carbohydrates, minerals and mushroom polysaccharides. In particular, the chromium and polyols contained in Tricholoma matsutake can treat and prevent diabetes, and the antioxidants contained in them can also fight the invasion of tumors. Regular consumption of Tricholoma matsutake also has a good effect on skin strengthening and beautifying, preventing and delaying skin aging. <br />Today, we will use "Matsutake" to make a delicious food again, called "Matsutake Dried Noodles". Because the weather was too hot, I didn't make my own noodles, but bought fresh egg noodles in the supermarket. The specific methods of making braised noodles are as follows;
"Tricholoma matsutake" is rich in nutrients and is rich in protein, amino acids, vitamins, carbohydrates, minerals and mushroom polysaccharides. In particular, the chromium and polyols contained in Tricholoma matsutake can treat and prevent diabetes, and the antioxidants contained in them can also fight the invasion of tumors. Regular consumption of Tricholoma matsutake also has a good effect on skin strengthening and beautifying, preventing and delaying skin aging. <br />"Matsutake" is also commonly used in Western food. It can be used to make thick soup, matsutake sauce, roast, and can also be used as a side dish with high-end raw materials. It is both expensive and high-end, and the price is high! Today, let's start with matsutake to make a simple Western-style soup called "matsutake chicken soup". <br />There are many ways to make Western-style soups. Usually, you need to fry some "butter dough cakes" first. The "butter dough cakes" are actually similar to the "fried noodles" in China, except that the flour fried with butter is used instead of the vegetarian oil. The "butter dough crispy" can be stir-fried and made right now, or more stir-fried and stored in advance. It can be blended when using, which is more convenient and saves an intermediate link when making thick soup. "Butter noodle crisp" is widely used in Western food, and many baked dishes are inseparable from it. Today, we are talking about the use of "butter noodle crisp" in a thick soup. The specific recipe for this thick soup is as follows;
