Fresh Tricholoma matsutake has extremely high nutritional value. However, due to the limited output of Tricholoma matsutake, many small partners outside the origin of Tricholoma matsutake have no way to start cooking Tricholoma matsutake. In fact, there are many ways to eat matsutake. Fresh Tricholoma matsutake can be roasted, fried and made into soup, but the freshest one is Tricholoma matsutake sashimi, which retains its original flavor, just like taking the forest home and returning to nature.
Let's start the delicious journey of Tricholoma matsutake:
First, the practice of slow roasting Tricholoma matsutake:
1. Wash Tricholoma matsutake and apply oil to one side of the cut Tricholoma matsutake slices with an oil brush.
2. Then put the Tricholoma matsutake on a baking tray and bake it slowly (you can also bake it with charcoal fire according to your preference). Brush the other side with an oil brush. Tricholoma matsutake itself is rich in water, and steam will be emitted continuously during baking. Be patient and bake slowly. Dry the Tricholoma matsutake and remember to turn it over until it turns golden.
3. Finally, taking advantage of the hot air, sprinkle a little sea salt evenly on the surface of Tricholoma matsutake, and slowly bake the original flavor of Tricholoma matsutake.
Second, the practice of Tricholoma matsutake porridge:
1, rice soaking 10 minutes, washing Tricholoma matsutake and dicing.
2. Add a proper amount of water to the pot, add rice, boil over high fire, and add Tricholoma matsutake.
3. Continue to cook with low fire, and stir in one direction during the cooking process, so that the cooked porridge will be thick.
4, simmer for about 45 minutes, add salt to the pot.
Third, the practice of matsutake sashimi:
1. Wash Tricholoma matsutake and slice it. Put ice cubes or Tricholoma matsutake under the sliced Tricholoma matsutake and put it in the refrigerator for 20 minutes.
2, making mustard, soy sauce and other dipping materials.
3, choose 5-7 cm of Tricholoma matsutake, the taste is tender, crisp and sweet, that is, Tricholoma matsutake sashimi is relatively small, not only crisp but also sweet. Remember not to touch the matsutake sashimi, just scrape it off with a ceramic knife.
Fourth, the practice of pine mushroom ham rice.
1, Yunnan ham diced, Tricholoma matsutake, stir-fry at will. Don't cut the pine mushrooms too much. Moderate size tastes better. High temperature will make Tricholoma matsutake shrink due to dehydration, which can relax Tricholoma matsutake more.
2. Wash rice, add water to the electric pressure cooker, pour the fried diced ham into the electric pressure cooker, and start the cooking mode.
3. Stir well before cooking. Because the ham itself is salty enough, there is basically no need to add extra salt.
Although Tricholoma matsutake is exquisite and expensive, it is actually very simple, and it is a kind of food with great affinity from the way of cooking. The above is a common matsutake dish, but in fact there are many ways to do it. For example, steaming, stewing, fried meat with Tricholoma matsutake, stewed chicken with Tricholoma matsutake, fried rice with Tricholoma matsutake, Tricholoma matsutake oil and soaked wine with Tricholoma matsutake ... even boiled Tricholoma matsutake will taste like hell.
It is rare to see hot pot recommended by someone on the Internet, but people from Tricholoma matsutake producing areas like it very much, and I personally like it. Even people who don't like hot pot with mushroom soup base will crave the sweetness of Tricholoma matsutake.
A friend asked how Tricholoma matsutake was cooked. Well, the ingredients that can be eaten raw should be cooked according to your own preferences.
Finally, it is very important to put salt in the matsutake. Putting salt too early will precipitate Tricholoma matsutake water. Tricholoma matsutake was full of taste and elastic teeth, just like a dying beautiful girl.