Tea Tree Mushroom & Eye Bean Soup 茶树菇眉豆汤 Healthy soup

Tea Tree Mushroom & Eye Bean Soup 茶树菇眉豆汤 ( 3 - 4 pax ) 

Storage: Keep in cool and dry place
The Tea Tree Mushroom (Agrocybe Aegerita) is also known as the willow mushroom and velvet pioppini. It is called 茶树菇 (cha shu gu) in China and yanagi matsutake in Japan. The mushroom has a small, soft cap, around 0.5 to 2 centimeters (0.2 to 0.8 inches) in diameter. It has a thin, long, and tough stem, 10 to 20 centimeters (4 to 8 inches) in length. The mushroom has a concentrated woody and earthy flavor and a firm, meaty texture.

Use
In Chinese cooking, both fresh and dried (rehydrated) tea tree mushrooms are used in various dishes, including stir-fry, soup, stew, and hot pot. Since the stems are quite tough, the mushrooms are usually either boiled and then stir-fried, or braised. Tea tree mushrooms have a very intense flavor that is almost as strong as shiitake, but more delicate. It adds a very nice flavor to stews and soups, as well as the classic braised chicken and mushrooms.

贮存：阴凉干燥处保存
茶树菇（Agrocybe Aegerita）又称柳树菇和天鹅绒菇。它在日本被称为松茸。蘑菇有一个小的软盖，直径约0.5到2厘米（0.2到0.8英寸）。它有一个薄，长，坚韧的茎，10到20厘米（4到8英寸）长。这种蘑菇有着浓郁的木本和泥土味，质地坚硬，肉质。

使用
在中国烹饪中，新鲜的和干燥的（再水化的）茶树菇被用于各种菜肴，包括炒菜、汤、炖菜和火锅。由于蘑菇的茎很硬，通常先煮后炒，或炖。茶树菇有一种非常强烈的味道，几乎和香菇一样强烈，但更细腻。它为炖菜和汤以及经典的炖鸡和蘑菇增添了一种非常好的风味。