前些天，在菜市場淘到一袋帶著泥土芬芳的羊肚菌，這種"菌中貴族"皺褶里藏著天然味精，配上老母雞燉湯，簡直鮮到掉眉毛。今天教大家的做法，不用守著砂鍋兩小時，用高壓鍋，30分鐘就能喝到琥珀色的濃醇湯頭，快試一試！

處理半只新鮮的老母雞：雞脖子的肥油和淋巴用剪刀貼著皮剪干凈，雞屁股三角區果斷舍棄，沖洗擦干。羊肚菌用流動水快速沖洗褶皺里的泥沙后，再用40°溫水加半勺白糖，充分泡發。泡菌水別倒掉，沉淀后，取上層清液，備用。

冷水下鍋的雞塊里，扔兩片老姜，重點來了！水將沸未沸時轉小火，浮沫用漏勺輕輕撇凈。等水面開始冒蝦眼泡時，立刻關火，這時候的雞肉剛斷生，肉質最嫩。

第三步：

焯好的雞塊直接進高壓鍋，倒泡菌水和清水1:1，扔七八顆白胡椒粒，去腥增香。上汽后，轉中小火壓20分鐘。小心泄氣，開蓋瞬間，放入羊肚菌和枸杞，利用余溫再燜5分鐘，菌子吸飽湯汁變得肥嘟嘟的，這時候撒鹽調味，小火燉煮1分鐘，即可關火。

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m.hzspsm.cn/article/20250616_486532.shtml這鍋湯妙就妙在不需要復雜調味，羊肚菌自帶的松露香和老母雞的油脂完美融合，喝起來像絲綢滑過喉嚨。周末燉一鍋分裝保鮮盒，煮面時挖兩勺當湯底，秒殺所有外賣料理包。如果買到新鮮羊肚菌，試試切片鋪在蒸蛋上，又是道驚艷的減脂餐！

作者聲明：內容由AI生成