材料:乌鸡、松茸、生姜、独蒜、实验。
1、干松茸在食用前需要放入40℃的温水中浸泡2分钟,待其恢复弹性。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/9358d109b3de9c82ca19b3da6181800a19d84362?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
2、将恢复基础弹性的松茸干片捞出,轻轻冲洗掉其表面沙土。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/9358d109b3de9c82ca38b3da6181800a19d84301?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
3、将洗净之松茸片重新浸泡于常温水中,静待30分钟备用。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/d788d43f8794a4c2387ead7e03f41bd5ad6e3901?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
4、将乌鸡洗净,置于砂锅中,参入4人份清水(约2升),放入姜片、蒜,武火至沸腾。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/cdbf6c81800a19d89c5ece503efa828ba61e4601?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
5、除去汤表面血泡,转文火45分钟。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/060828381f30e92437acd66441086e061d95f75f?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
6、将清水发涨的松茸片捞起置入汤中。余下的松茸浸泡液静置2分钟后,将澄清部分也注入锅中。熬炖45分钟即可,最后根据个人口味加入少许盐。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/18d8bc3eb13533faa1ebd97ba5d3fd1f41345b01?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
7、鲜美的松茸乌鸡汤出炉啦。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/e61190ef76c6a7efce5ae273f0faaf51f3de6662?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
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