Chinese Food
Grilled pork ribs with Tricholoma matsutake
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Tricholoma matsutake is the main production area in Yunnan and Tibet. Remember that China on the tip of the tongue once recorded how Tricholoma matsutake from the deep forest of Shangri La, with an altitude of 3600 meters, was sought by the Tibetans after hardships. When I got up at 3 a.m., I entered the forest covered with oak trees and pine needles. I often had to walk one kilometer to find a Tricholoma matsutake. It is precious. The Tricholoma matsutake is often hidden under the leaves. It grows in groups or scattered. It is like a mountain spirit. It gathers the spirit of heaven and earth. Fresh Tricholoma matsutake just unearthed has the most precious active nutrients, and such top-grade ingredients don't need too complicated cooking. Slice them and bake them with fire or fry them with butter to make them fragrant. Compared with truffle, chicken oil fungus, Boletus and so on, the biggest ingredient characteristic of Tricholoma matsutake is that its fragrance is water-soluble. It is suitable for stewing or cooking with rice, rather than covering the original fragrance with a large amount of fried oil. Even the dried matsutake slices you usually buy can be boiled in warm water and then boiled into chicken soup and steamed meat
Cooking ingredients
Cooking Steps
Step1:Fresh Tricholoma matsutak
Step2:Main ingredients and condiment
Step3:Cut the ribs into four parts. Sprinkle sea salt evenly on both sides
Step4:Then dip the soy sauce and brush it on the rib
Step5:Put in garlic cloves, onion slices, cover with plastic film, and wait for half an hour to marinate
Step6:Preheat the oven 180 degrees. Put the marinated ribs in. 180 degrees. Bake for 10 minutes
Step7:At this time, scrape off the matsutake soil with a knife. Clean it slightly and slice it. Place it in the ribs at will. Soak it in the gravy a little
Step8:Brush a little bit of melted butter on the matsutake to add more fragrance. Brush a layer of sauce on both sides of the ribs and continue to put it into the oven. 180 degrees. Bake for 15 minutes
Step9:Lazy people eat directly on the table. Decorate some green peppermint to make it more livel
Cooking tips:The reason for pickling is that time is short. If you want ribs to be more fragrant, you can put them in a fresh-keeping box and marinate them for half a day to make dishes delicious.
