How to stir-fry Tricholoma matsutake

In the process of eating Tricholoma matsutake, everyone can choose different eating methods according to their own tastes. Only when making Tricholoma matsutake, special attention should be paid to preserving its original flavor and nutritional value. Because the special substances in Tricholoma matsutake can't be washed directly with water, it will lose the nutrients in Tricholoma matsutake. Only then did I know that it is also necessary to fry fresh Tricholoma matsutake.

First, matsutake sashimi

The most primitive and primitive way to eat Tricholoma matsutake is "raw food", which is washed and sliced like sashimi, and then added with salt and mustard according to personal taste.

Practice: 1. Washing Tricholoma matsutake and slicing;

2. Make dip according to personal taste;

3. eat! Sweet and delicious matsutake sashimi!

Tip: Choose tender Tricholoma matsutake, cut it and put it in the refrigerator for a while, it will taste better.

Second, roasted matsutake

Exercise:

1. Prepare Tricholoma matsutake and butter, wash Tricholoma matsutake, cut off miscellaneous roots from the roots, and slice Tricholoma matsutake.

2. Put the butter in the pot, add the pine mushroom slices, bake on both sides and sprinkle with salt.

3. Roasted pine mushrooms are especially fragrant.

Third, pine mushroom sparerib soup

Exercise:

1. Prepare Tricholoma matsutake, ribs and Lycium barbarum for eating.

2. Wash Tricholoma matsutake, ribs and medlar. Then boil water in the pot, blanch the ribs and remove the blood foam. Change the water of Tricholoma matsutake to soak the hair. Remember, don't pour out the water for soaking mushrooms at this time. Add it later when you make soup. It is delicious.

3. Take a casserole, throw all the ingredients into it, and add clean water and just pine mushroom water. When the fire boils, turn to low heat.

It will be cooked in an hour, just add a little salt without any seasoning.

Tip: The taste of velvet antler is very unique and delicious, and it deserves the reputation of "king of bacteria". It is dry in autumn, so it is best to drink this soup to nourish yourself!

Four, matsutake rice

Practice: Materials: prepare rice, mushrooms, kelp, carrots, shallots, butter, peanut oil, salt and black pepper.

1. Wash kelp, add 500 ml of water, cook on high fire for 30 minutes, and then let it cool.

2. Wash the rice with clear water, add about 1.2 times of boiled kelp water, soak for 30 minutes, wash and dice carrots, and chop shallots.

3. Wipe off the soil on the surface of Tricholoma matsutake with a wet towel, gently scrape off the handle to remove the epidermis, and gently rinse it with clear water. Dice two Tricholoma matsutake and slice one Tricholoma matsutake.

4. Put a little peanut oil in the pot. When the oil is hot, add carrots and stir fry for half a minute, then add diced pine mushrooms, add some salt to taste, stir well (no need to stir fry), and turn off the heat.

5. Transfer the fried Tricholoma matsutake and carrot to the rice cooker, add a tablespoon of Japanese soy sauce, and then start the cooking function to cook Tricholoma matsutake rice.

6, another pot, add a small piece of butter, the oil temperature is 60%, then slice the chopped pine mushrooms, sprinkle with appropriate amount of salt to taste, turn over and sprinkle with appropriate amount of black pepper, and fry out of the pot. 8. Put the cooked matsutake rice on a plate, cover it with two pieces of fried matsutake, sprinkle with a little chopped green onion and serve.