A. rough processing of Tricholoma matsutake:
Fresh products: first clean up the sediment on the fresh products, remove the inedible parts with a knife, then change the knives as needed, and then rinse them with clear water for cooking, frying, soup making and baking.
Frozen products: Before frying, there are two treatment methods:
1. Natural thawing method, that is, put it in a leaky basket to thaw at room temperature, and then cook it with boiling water.
2. After about two minutes in boiling water, thaw quickly. After thawing, you can change the knife as needed. After washing, you can cook it in a pot or in soup.
Dried product: Soak it in warm water at 40℃ for about 20 minutes before cooking or soup, and then process it into delicious food.
B. Recommended dishes of Tricholoma matsutake:
Stews:
1. Tricholoma matsutake broth: stew Tricholoma matsutake with purified water 15 minutes, and add a little refined salt to serve. Delicious and refreshing. Each person only needs 20 grams of fresh Tricholoma matsutake at a time. (You can also stew it in clear soup, or stew it with Cordyceps, Dictyophora and Morchella. , but without monosodium glutamate and other seasonings)
2. Braised chicken with Tricholoma matsutake: stew the washed fresh Tricholoma matsutake about 100g with the washed chicken, adding only refined salt without monosodium glutamate until cooked. (It can also be stewed with ribs and pigeons. )
Food category:
1. Buttered Tricholoma matsutake: Slice washed fresh Tricholoma matsutake and fry it in heated butter. After the Tricholoma matsutake is fragrant, add refined salt and serve. (If possible, it can also be baked in the oven, wrapped in tin foil and covered with pine mushrooms. )
2. Steamed eggs with Tricholoma matsutake: beat the eggs into a paste with a little water, steam them in a cage until they are half-cooked, and add sliced Tricholoma matsutake to continue steaming until the eggs are cooked.
3. Roasting Tricholoma matsutake: Wash and drain the fresh Tricholoma matsutake, roast it on a charcoal grill, and put it in a small dish containing soy sauce and salt for later use when the fragrance overflows.
4. Tempura: Cut 1/4 strips of Tricholoma matsutake into the paste made of eggs, flour and salt, stir and fry in warm oil until golden brown.
Dim sum:
1. Tricholoma matsutake rice: Mix some glutinous rice, soak it in water for more than half an hour, shred shredded bamboo shoots, Tricholoma matsutake mushrooms, shredded carrots and fried tofu slices, add soy sauce and cooking wine to kelp, and then leave it for half an hour. Then add soy sauce, cooking wine and chicken powder to the mixed materials, cook with an electric cooker, put edamame in the last ten minutes, and stir evenly after the time is up.
2. Fried rice with Tricholoma matsutake: Stir-fry Tricholoma matsutake, diced chicken, green beans, carrots and salt, and serve. Then fried rice. Then we can cook and fry together.
Matsutake wine:
Slice fresh Tricholoma matsutake, soak it in proper amount of white wine, and drink it in a few days. You can drink it every day to keep fit.