Chinese Food
Fried matsutake
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Tricholoma matsutake, a scientific name of Tricholoma matsutake, is also known as Tricholoma matsutake, mycorrhizal fungus, belonging to basidiomycetes and Tricholoma family. It is an ectomycorrhizal fungus of pine oak and other trees. It has a unique strong fragrance. It is a rare and precious natural medicinal fungus in the world. It is a second class endangered species in China. Tricholoma matsutake grows in dry forest land with few nutrients. It usually grows in autumn. It usually lives on the roots of Pinus densiflora, Pinus thinopsis, hemlock and hemlock. The main producing areas of Tricholoma in China are Shangri La, Chuxiong and Yanbian, among which the producing area of Tricholoma accounts for 70% of the total output of the country, and it is the champion of Tricholoma export for 30 consecutive years. Tricholoma matsutake is a kind of rare and precious edible fungus. It is known as the king of fungus.
Cooking ingredients
Cooking Steps
Step1:Remove the roots of Tricholoma matsutake. Wipe the surface of Tricholoma matsutake with a clean paper towel (it is better not to wash it with water). Cut thick pieces for standby.
Step2:Put butter in the pot. Melt over low heat.
Step3:Fry matsutake until golden on both sides. Sprinkle black pepper and salt.
Step4:Fried matsutake.
Step5:Fried matsutake. The mushroom is delicious. The butter is very popular.
Cooking tips:Fry matsutake while it's hot. Taste it slowly. Have a nice aftertaste There are skills in making delicious dishes.
