1. matsutake tempura Japanese people especially like to make vegetables into tempura, which is not only crispy and delicious, but also restores the taste of matsutake itself. Materials for making Tricholoma matsutake tempura: eggs, flour, Tricholoma matsutake and salt. Matsutake tempura is quite simple. Just cut the fresh Tricholoma matsutake into pieces, put it into the batter made of flour, eggs and salt, stir well, and then throw it into hot oil to fry until golden brown. If you have a friend at home, this dish will definitely make him eat more Tricholoma matsutake ~
2. Yellow fried Tricholoma matsutake Don't look at yellow fried Tricholoma matsutake without any ingredients, but the taste of the product will be loved by all mankind! This method is particularly simple. Just wait for the butter to melt in the pan, put the sliced pine mushrooms in the pan and fry them, and finally sprinkle some salt and pepper.
3. Tricholoma matsutake fried rice Tricholoma matsutake fried rice, western restaurants generally sell 30+, but the raw materials they make are only 15 yuan. Ingredients to be prepared: fresh Tricholoma matsutake, carrots, peas, shrimps, cut vegetables, onions, salt, soy sauce, and overnight cold rice. The method is particularly simple, as long as all the above ingredients are diced, then the oil in the pot is hot, then the shrimp, diced carrots, chopped green vegetables and Tricholoma matsutake are fried together, and the rice is added for stir-frying after the fragrance is released. After adding rice, you can add a spoonful of soy sauce and a spoonful of salt, sprinkle with chopped green onion and eat ~
4. Stewed chicken with pine mushroom chicken soup is especially nourishing. You can drink chicken soup, stew chicken and have a special meal alone. The ingredients needed for stewed chicken with Tricholoma matsutake are: fresh Tricholoma matsutake, half a chicken (the size of the chicken can be determined according to the number of people to eat), ginger, onion, salt and cooking wine. The practice is similar to that of ordinary stewed chicken. First, the chicken is boiled in cold water, and then the water is boiled and taken out to drain. Then find a saucepan, put ginger, cooking wine and onion in the saucepan and simmer slowly. After the chicken oil seeps out, you can put the Tricholoma matsutake into the stew pot and add the right amount of salt to stew together.
The above is all my answers, hoping to answer your doubts. I hope my cookbook can help you make delicious matsutake!