Fried matsutake with butter, grilled matsutake with charcoal, steamed matsutake with cloud legs, food table recipe-Chinese Food-best chinese food recipes-cooking food

Fried matsutake with butter, grilled matsutake with charcoal, steamed matsutake with cloud legs, food table

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Tricholoma matsutake is precious. It also has a delicate and unique medicinal fragrance. Butter frying gives matsutake a more fragrant taste, while charcoal baking keeps its freshness to the maximum extent. Steamed matsutake with cloud legs. The fat and salty flavor of cloud legs seeps into the matsutake. Two pieces are put into the mouth together. It's very satisfying to eat.

Cooking ingredients

matsutake:500g

butter:a few

salt and pepper:moderate amount

seafood sauce:moderate amount

Cooking Steps

Step1:First brush with a brush, then wipe with a cloth. Then tear off the Tricholoma's skin a little bit. The whole cleaning process does not need to be washed with water.

Step2:Next slice. Be careful not to cut too thin. It's better to use a ceramic knife or a bamboo knife to cut.

Step3:Butter frying is the most common way to eat. Heat the butter in a hot pot. Use a small heat. When the butter melts, put in the matsutake slices. Fry until it's puffed up, then turn over. Until the matsutake returns to its flat state. Turn over again. After a few seconds, you can get out of the pot.

Step4:Tricholoma matsutake has the fragrance of a kind of medicinal material. So when cooking, try not to use too much seasoning. Sprinkle a little salt and pepper to taste it.

Step5:The process of charcoal roasting is similar to butter frying. Don't burn too much on the charcoal. Bake the net on the rack. Put the sliced matsutake. When the matsutake is rolled up, turn it over. Bake it to a flat state. Then bake it slowly until the surface is juicy. It's almost ready to be squeezed out.

Step6:Dip in some seafood sauce or salt and pepper, or just eat the original flavor.

Step7:Steamed matsutake with cloud legs. Put the matsutake and cloud leg slices into the plate layer by layer. Add ginger and garlic. Put cold water into the pot. Steam over medium heat for four or five minutes after the water boils. Pour the diluted old soy sauce with water. The ratio of water and old soy sauce is 3-

Step8:Steam for one minute with the lid on, and you will be out of the pot. Tricholoma matsutake and cloud legs. Two delicacies. Or just for sashimi. Chill it and dip it in mustard and soy sauce.