Chinese Food
Tricholoma matsutake sashimi
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Xiaozhu is located in Shangri La, Yunnan. It is the best place to produce Tricholoma matsutake. Matsutake's treatment is actually very simple. It's just that I don't love it that much because of eating injury. My tattoo is a favorite among friends. The difference lies in the last secret process. Look at the process
Cooking ingredients
Cooking Steps
Step1:Fresh Tricholoma matsutake to remove the root soil links. Gently scrape off the surface soil and leaves. Keep the brown mycelium. The most beautiful is from the East. The growth environment of Tricholoma matsutake is harsh. It's from the wild.
Step2:Running water. Fast. Wash one by one. Dry the kitchen paper. Avoid - wash with water. Do not wash with water. Do not wash with water. The important thing to say three times. Because after the fresh matsutake fungus is soaked in water, the taste will be damaged by the water.
Step3:Thin slices are recommended for sashimi. Butter frying is suitable for thick slices; what I'm talking about here is sashimi, so thin slices.
Step4:Swing the plate. After placing the plate, cover it with plastic wrap and refrigerate it for 3 minutes to make it taste the most beautiful. Recommended eating methods: the first taste of the sashimi does not touch anything. Experience the crisp and full of mushroom flavor of matsutake; the second taste of sticky and ground sea salt (I recommend Himalayan powder salt). Experience the mixing of matsutake and salt. Taste the delicious; the third taste of matsutake sashimi sticks to Japanese soy sauce. Experience the rich taste of matsutake and soy sauce; the fourth taste of matsutake dipped in soy mustard. The mouth is changeable and delicious. This is the world of food. Delicious is so capricious.
Cooking tips:There are skills in making delicious dishes.
