Chinese Food
A wild mushroom of Tricholoma matsutake (1)
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It's a hot summer. It's hard to bear the heat. In China, there is a treasure land called Yunnan to spend five summers in Kunming. In addition to being cool every day, it's OK to go to bed in the evening when it's too cool. What I can't stop is the wild mushrooms all over the mountains. Cooking, roasting, frying and frying. It's delicious no matter how you eat it. Let's start today with the Tricholoma matsutake we all like. Let's talk about the wild bacteria in Yunnan.
Cooking ingredients
Cooking Steps
Step1:Prepare some raw materials. Stew matsutake in chicken soup.
Step2:Let's talk about the principle of selecting Tricholoma matsutake again - the first one is to select all wild bacteria with umbrella cover - the umbrella cover must not be opened. The umbrella cover that has been opened must not be opened. Because they are old. The second is the same thickness of Tricholoma matsutake. Third - very important. Hard to pinch. The fresh Tricholoma matsutake can't be pinched. It won't sink in. Soft is placed. Not delicious.
Step3:Today's matsutake is not too big. About 1314c
Step4:How about the cleaning of matsutake? Some people say that it can't be scraped by metal objects. Actually, it's no big deal. What's the precious aroma of matsutake? Go to the wild mushroom market and have a look. When you see the matsutake all over the ground, you will smell like matsutake. What's the precious aroma. Some people say that the outer skin layer of velvet must be preserved. It can be eaten, but it can not be removed. Because in Yunnan, matsutake is really just a kind of food. There is no need to deify it. Just treat the food as you like. I like to shave the side down. I don't care too much about the top. Anyway, I even wipe the belt and brush the belt. I think it's clean.
Step5:I think it's almost like that.
Step6:Cut the slice lengthwise. It's the slice of the umbrella cover. In fact, there's nothing wrong with eating the slice sideways at home.
Step7:It's just like eating raw. There's no need to write the steps.
Step8:It's fried with butter. It's a minute to a minute and a half on medium and low heat. It's ok if both sides are yellow
Step9:Grind some sea salt. Eat i
Step10:Eating raw can best reflect the flavor of Tricholoma matsutak
Step11:Crispy, tender, delicious and solid tast
Step12:Tricholoma matsutake plus milk flavor. Delicacy plu
Step13:It's really like abalone, or clam pulling
Step14:Thank you for watching.
Cooking tips:There are skills in making delicious dishes.
