Chinese Food
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Stewed rice with fresh matsutake and sausages
The season of Tricholoma matsutake in Yunnan is going into the final taste appreciation period. In fact, it's also the time when Tricholoma matsutake is the most fat. It's especially good to fry it in butter, use it to cook noodles, or make it i... ...
Fried matsutake with butter
Fresh Tricholoma matsutake should be cleaned with special care. It should not be directly immersed in water. Instead, it should be placed under the running water. While washing, it should be gently wiped with sponge or cotton cloth to avoid too ... ...
Grouse with matsutake
Chef Shi taught to cook chicken soup with Tricholoma matsutake - Tricholoma matsutake absorbs the fat of chicken soup. The chicken soup is filled with the fragrance of Tricholoma matsutake. The best in the soup.. 1. Choose students to provide sm... ...
Fresh off your eyebrows
Sometimes, making a dumpling can move you. I vaguely remember standing by my side. Little girl Ziyu, who was so full of flour, wanted to make dumplings with me. Now standing beside me, she can make dumplings at will. Sometimes she took photos fo... ...
Fried rice with matsutake
The way to eat matsutake is very simple. The high-end ingredients often only need to adopt the most simple cooking method. In this way, the delicious and nutrition of matsutake can be completely preserved.
Tricholoma matsutake sashimi
Yunnan people in summer will definitely bring all kinds of wild bacteria to the table.
Stewed chicken with matsutake
Tricholoma matsutake is sold by Tibetans on the side of the road during a self driving tour in Western Sichuan with friends. Fresh Tricholoma matsutake is only available in 610. At that time, we had three or four days to go before we came back. ... ...
Fresh matsutake and ham soup in early spring
Wild Tricholoma matsutake was originally listed in early autumn. Now there are many artificial cultivation everywhere. Fresh Tricholoma matsutake is often sold when the spring wind is getting warmer. Today, let's cook a very delicious and light ... ...
Fried matsutake with butter
I've seen China on the tip of my tongue. I've always been impressed by the black heavy iron pot in the tent of Tibetan pastoral area. Scoop up a spoonful of butter and wait for it to melt slowly. Then fry the fresh matsutake which is cut into th... ...
Wonton with matsutake
The advantage of living in Shangri La, Yunnan is that you can eat freely in the fungus season. It's a happy thing to be a hands-on eater.
Tricholoma matsutake sashimi
I like the delicious flavor of Tricholoma matsutake, especially the selected Tricholoma matsutake with a length of 57cm is used for slicing and stabbing.
Stewed chicken with matsutake
Fresh Tricholoma matsutake is rich in nutrition and tastes fresh and sweet. Generally, good ingredients are relatively simple to maintain the nutrition and taste of the ingredients as much as possible.
Stewed chicken soup with fresh matsutake
For fresh matsutake, the most luxurious way to eat is soup. The flavor of Tricholoma matsutake is water-soluble, so the soup can release the fresh flavor to the maximum extent. You can add Tricholoma matsutake before the soup starts. You can als... ...
Fried fresh matsutake and peach with butter
This is the season when Tricholoma matsutake is on the market. Have a big meal of fresh Tricholoma matsutake.
Three fresh matsutake mushroom soup
Cow wa matsutake recipe. Share various eating methods and practices of matsutake. Matsutake ingredients page-
Rice in chicken soup with matsutake
It's not the matsutake season now. Keep the recipe and wait for the spring chicken soup and matsutake rice. Cook rice with the broth made of tender chicken and matsutake, cover with baked chicken, and then cook until the mixture of rice, chicken... ...
Stewed chicken soup with matsutake
It belongs to Shangri La, Yunnan. The most beautiful matsutake season in August.
