Preparation materials of white roasted Tricholoma matsutake:
Ingredients: 40g dried Tricholoma matsutake.
Seasoning: cooking wine 10g, salt 3g, monosodium glutamate 2g, starch (pea) 5g and lard (refined) 35g.
Characteristics of white roasted Tricholoma matsutake:
Mushrooms are fragrant, fresh and smooth with a long aftertaste. This is a famous dish in Jilin.
The practice of roasting Tricholoma matsutake in white;
1. Scrape the root soil of Tricholoma matsutake gently, rinse it, put it in a small soup pot, then take it out, drain the soup, cut it into thick slices with a stainless steel knife and put it in a plate neatly.
2. Add lard to the frying spoon, add 600g of broth, cooking wine and refined salt, boil and skim off the floating foam, gently push Tricholoma matsutake into the frying spoon, simmer thoroughly with low fire after boiling, thicken the soup with wet starch, pour lard, stir fry the spoon, add monosodium glutamate, and put the spoon into a plate.
Introduction to the practice of matsutake rice
Materials (4 persons):
Tricholoma matsutake: 2-3 benmi: 3 cups of fried bean curd skin: 1 kelp: 5cm2 water: 3 cups.
Seasoning:
Cooking wine: 1 tbsp, fermented grains: 1 tbsp (a Japanese cooking wine, which can be omitted), salt: a little, soy sauce: 1.5 tbsp.
Exercise:
1: Put kelp in water (3 cups) and cook it into seaweed soup. Drain the rice, then soak it in kelp juice 1 hour.
2: Tricholoma matsutake is wiped with oil-absorbing paper, and the tail root is cut off with a knife. Don't wash it with water, it will lose the fragrance of matsutake. Roots are also precious. Don't cut them off at once. ) and then cut into thin and suitable pieces.
3. Deep-fried bean curd skin is cut into thin strips, boiled, and the oil on the surface is removed.
4: Pour the rice, kelp juice and seasoning into the rice cooker. It is covered with Tricholoma matsutake and tofu skin.
5: After the meal is ready, let it stand 15 minutes. Then stir the rice evenly.
Fried shredded chicken with pine mushrooms
First, raw materials:
1. Material: wet mushroom100g, chicken150g, bamboo shoots 50g, Chinese cabbage 50g.
2. Seasoning: cooking wine, refined salt, monosodium glutamate, soy sauce, chopped green onion, shredded ginger, wet starch and vegetable oil.
Second, the method:
1. Remove impurities from Tricholoma matsutake, wash and cut into strips. Wash and shred chicken. Wash vegetables, remove the heart and cut into strips.
2. Heat the oil pan, stir-fry the onion and ginger, stir-fry the chicken, stir-fry the cooking wine and soy sauce, add refined salt and appropriate amount of water to stir-fry until the chicken shreds are cooked, add pine mushrooms and bamboo shoots, stir-fry the vegetables to taste, thicken the wet starch, and order.
Press: Chicken has the effects of warming the middle warmer, benefiting qi and replenishing marrow and essence. Bamboo shoots and vegetables have the effects of clearing away heat, relieving annoyance and harmonizing the stomach. Tricholoma matsutake and three ingredients make this dish, which has the effect of invigorating stomach, regulating qi and resolving phlegm. Can be used to lose weight, loss of appetite, frequent urination and constipation. Auxiliary diet dishes for relieving cough and resolving phlegm. Healthy people can replenish marrow and essence, and keep fit.
Mushroom chicken soup:
Exercise:
1. Dry Tricholoma matsutake is soaked in warm water in advance, and washed with water;
2. After the chicken pieces are drowned, they are directly removed and put into a casserole with boiling water;
3. Add ginger slices and cooking wine to boil, and turn to medium heat for stewing;
4. After one hour, add the soaked Tricholoma matsutake and turn to low heat to continue stewing for one hour;
5. Just add the right amount of salt 20 minutes before the ceasefire.
Tricholoma matsutake noodles:
Raw materials: wild fresh Tricholoma matsutake and dried noodles.
Accessories: chopped green onion, shredded ginger, salt, a little soy sauce, sugar, monosodium glutamate, sesame oil and coriander.
Practice: 1, fresh Tricholoma matsutake was washed and sliced.
2, pour the right amount of oil into the pot, heat, add onion and ginger until fragrant, pour a little soy sauce, stir well, and pour enough water.
3. After the fire boils, put the dried noodles and the pine mushroom slices.
4. After boiling again, turn to low heat, cover the pot and cook until the noodles are cooked.
5. Finally, add some salt and sugar, and turn off the heat.
6. Add a little monosodium glutamate, sesame oil and coriander and mix well.