羊肚菌板栗核桃排骨汤，鲜甜暖胃，入秋喝正合适

前阵子去菜市场，看见摊上摆着新鲜的羊肚菌，旁边还有刚剥好的板栗，想着入秋了该给家人炖点滋补的汤，就顺手买了点，回家又翻出家里剩的核桃仁，凑了一锅羊肚菌板栗核桃排骨汤。本来没抱太大希望，怕几种食材搭在一起味道会怪，没想到炖出来鲜得很，板栗煮得粉糯，羊肚菌吸饱了汤汁，喝一口汤，从喉咙暖到胃里，连平时不爱喝汤的老公都主动添了一碗，后来这汤就成了我家入秋后的固定菜单，隔两周就要炖一回。

做这个汤其实不难，就是前期准备要费点时间。排骨我一般选肋排，让摊主剁成小块，回家先冷水下锅，加两片姜、一点料酒，煮开之后撇去浮沫，捞出来用温水冲干净，这样炖出来的汤才清亮，不会有腥味。羊肚菌要是买的干的，提前用温水泡半小时，泡软之后轻轻搓洗两遍，把褶皱里的泥沙冲干净，泡羊肚菌的水别倒，沉淀之后留着炖汤，味道更鲜。

板栗我习惯买带壳的，自己剥虽然麻烦点，但比买剥好的更新鲜，剥的时候在板栗壳上划一刀，煮两分钟就容易剥了。核桃仁用现成的就行，要是怕涩，可以用开水泡五分钟，撕掉外面的薄皮。

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炖的时候找个砂锅，把处理好的排骨放进去，加足量的清水，放两片姜，大火煮开之后转小火炖四十分钟，这时候排骨已经炖得差不多了，再把羊肚菌、板栗、核桃仁放进去，继续小火炖二十分钟。最后加一点盐调味就行，千万别放太多调料，这几种食材本身的鲜味就足够，放多了反而盖住味道。炖好的汤颜色清亮，带着羊肚菌的菌香和板栗的甜香，喝起来特别舒服。我每次炖这个汤都会多炖点，盛一碗汤，配着米饭或者馒头吃，一顿饭就解决了，营养还均衡。上次我妈来我家，尝了一口就说这汤炖得好，比外面饭馆卖的鲜，还问我是不是放了什么特别的调料，我说就是普通的食材，搭在一起炖就好喝了。其实炖汤就是这样，不用搞得多复杂，选对食材，耐心炖够时间，味道自然不会差。这道汤做法简单，就是前期准备要费点时间，等着汤炖好的过程还挺治愈的。你要是也想给家人炖点滋补的汤，不妨试试这个做法，保证你做一次就会爱上这个味道。