Chinese Food
All kinds of simple ways to eat Tricholoma matsutake
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A little food diary is about matsutake in China. It's a gift from nature. It's only delicious once a year. Every July and August is just the day when fresh matsutake goes on the market. A year is also a short day when fresh matsutake comes on the market. From the soil to the table, Jane is racing against time. In Japan, matsutake is also very expensive. Of course, we are also very expensive 。 There are many ways to eat fresh matsutake. It can be roasted, fried or stewed. Of course, it's also a good way to keep it for a long time.
Cooking ingredients
Cooking Steps
Step1:The best way to preserve Tricholoma matsutake is to eat it as quickly as possible. The smell will be lost if it is released for a long time. Refrigerate for up to 7 days. After receiving it, take the pine nut out of the foam box. Never seal it. Another way is to freeze. It's better to freeze the soil together to preserve the fragrance. It's not recommended to dry in the sun. It's a great loss of fragrance. Boiling oil is a better way. It can be eaten for a long time after being processed and seale
Step2:Cleaning of Tricholoma matsutake - do not soak and wash the Tricholoma matsutake. If you absorb water, it will affect the flavor of the taste. First, you need to cut the soil and weeds. Wipe the sand with a paper towel and use a ceramic knife to scrape the soil. Never use a metal knife to get the taste of iron. Then wash away the floating dust with flowing water. Be sure to hurry up. Try to reduce the water absorbed by Tricholoma matsutake. And the black film on the outside of Tricholoma matsutake is edible. Don't wash it too clea
Step3:Stewed chicken with Tricholoma matsutake - the most traditional one is stewed soup. I think it's best to eat it. I bought two Jin to make three dishes. Cut chicken into pieces and fly water. Heat the oil pot and stir fry it with garlic and ginger. Add chicken pieces and stir fry. Then add cooking wine and boiled water to stew for one hour and add Tricholoma matsutake to stew for another half an hour. It can be said that some active substances will be lost if the Tricholoma matsutake is stewed for too long.
Step4:Butter fried matsutake - it's very simple. Add the butter and matsutake, cut into thin slices, fry both sides, golden yellow and sprinkle salt. The more delicious the ingredients are, the simpler the cooking method can reflect the real taste of the ingredients. The butter fried is really delicious
Step5:Tricholoma matsutake is the only fungus that can be eaten raw. Fresh slices of Tricholoma matsutake can be eaten with soy sauce and mustard. I picked out the best one without an umbrella. It said that it was to preserve the unique taste of Tricholoma matsutake to the greatest extent. But I didn't think the stew was deliciou
Cooking tips:There are skills in making delicious dishes.
