How to soak Tricholoma matsutake? What are the common practices?

Tricholoma matsutake is a very nutritious mushroom. It not only contains 18 amino acids, 14 trace elements, 49 active nutrients and 5 unsaturated fatty acids. But most importantly, delicious! Relatively speaking, fresh Tricholoma matsutake is the best in nutrition and taste, but in order to facilitate preservation, people slice Tricholoma matsutake, dry it, and store it for storage and transportation.

According to the subject's question, it should refer to dried matsutake.

Answer the question of how to soak your hair first.

Dry Tricholoma matsutake should be soaked in normal temperature water half a day in advance! The soaked Tricholoma matsutake should pay attention to cleaning up the sediment, and then it can be cooked directly. There is no need to add other messy things, just keep the original flavor.

Let's talk about the best way to eat fresh matsutake.

① Sashimi! Generally, large, high-quality, full-bodied fresh Tricholoma matsutake slices are selected and made into a thorn table with a saucer to eat raw! This kind is available in high-end hotels.

②: Stir-fry fresh Tricholoma matsutake in butter! Cut fresh Tricholoma matsutake into 2-3mm thick slices, add butter to the pot, add Tricholoma matsutake slices at the oil temperature of 120 degrees, fry until both sides are golden, and sprinkle a little salt halfway. This is characterized by fragrance! Fresh! If you feel too monotonous, you can sprinkle a little black pepper or salt and pepper. Of course, I personally don't recommend it! Because the fried pine mushrooms are fresh and fragrant!

③: Matsutake soup! The best food should be pine mushroom chicken soup! Secondly, you can also make soup with other good ingredients! For example (dictyophora, sea cucumber, scallop, all kinds of meat), it can also be made into clear soup of seasonal vegetables and Tricholoma matsutake, and Tricholoma matsutake can be made into rice and so on.

4: Stir-fry Tricholoma matsutake! Or cooking with good plum meat is also very good, but in general, it is still based on maintaining the original flavor of matsutake! It is not advisable to add other ingredients with pungent taste.

Let's talk about the common ways to eat Tricholoma matsutake first!

①: What we usually do is stew! The flavor of dried Tricholoma matsutake is still quite sufficient, and the stew material can refer to the front.

②: Chop Tricholoma matsutake, mix in the fried sauce as the stuffing, and make the Tricholoma matsutake sauce meat package! It tastes delicious! Our hotel also added fresh horseshoe granules to the stuffing, which made it feel crisp and refreshing!

③ Chop Tricholoma matsutake, add green beans, corn kernels, egg liquid and shrimps to make fried rice with Tricholoma matsutake! Of course, this ingredient is free for everyone to play, not fixed! We even add ham to the fried rice we are cooking now.