The wild mushroom Tricholoma matsutake sent from Shangri La by my little friend is extremely delicious. Every July and August is the season for eating matsutake. It takes less than 24 hours from the place of origin to my table.
Step1:Take a Tricholoma matsutake. Take a Tricholoma matsutake in one hand. Take a ceramic knife or a wood knife in the other hand and gently scrape and clean the Tricholoma matsutake. Do not soak in water. This will affect the taste and freshness of Tricholoma matsutake. Cut the cleaned Tricholoma matsutake into thin slices with a ceramic knife as shown in the figure.
Step2:Take two eggs and beat them up. Add a little salad oil and salt. The amount of water is slightly less than the same amount of eggs. Mix them together. Put the matsutake in the egg mixture.
Step3:Put a lid or plate on the bowl. Steam over the lid. Steam for ten minutes. The eggs steamed in this way are tender, smooth and delicious.
Cooking tips:Tricholoma matsutake must be washed with running water. It cannot be soaked in water. Second, cover the bowl when steaming the eggs. The stewed eggs are tender and smooth. There are skills in making delicious dishes.