Japanese Matsutake Pot Steaming: In Japan, matsutake is always associated with pot steaming. Pottery steaming bottle is a cooking method that uses a ceramic teapot to keep the ingredients original, light and smooth by steaming. Just like our southern crock steaming soup, it is steamed slowly in a small pot, completely releasing the flavor of the ingredients in the soup.

Ingredients: Tricholoma matsutake 1-2, live fresh shellfish 3-4, shrimp 1-2, about 5 ginkgo nuts, several pieces of white clover, 50g kelp, shavings 10g, and one green lemon. (the weight of two small pots)

step

1. Prepare Dashi (だししし) stock: soak kelp in 3 cups 1 hour, boil, add Muyu flower and cook for 2 minutes. Turn off the fire and strain out the broth.

2. Carefully wipe the surface of Tricholoma matsutake with a wet tissue, cut the root with a knife, and then vertically cut it into 3-5 mm thick slices.

3. Spit water out of the shell and remove the mud intestines. Mud the shrimp for later use.

4. Remove the shell and membrane of Ginkgo biloba, and microwave 1 min.

5. Put Tricholoma matsutake, shells, shrimps and gingko into a Japanese teapot, and some recipes will be steamed with chicken. Pour in the fish soup. Put the lid on.

6. Steam on high fire 15 minutes. After taking out the pot, add the clover. Add lemon slices.

7. Squeeze a little lemon juice from the tea bowl when eating and pour it into the steamed soup. Drink soup and steam vegetables. One pot each.

Matters needing attention

1. The freshness of ingredients is the most important.

There is no teapot that can be steamed in the covered container.

It will be more delicious if steamed with chicken.

Roasted Tricholoma matsutake: In fact, the best Tricholoma matsutake in Japan is used for roasting. When the price of a plate of roasted Tricholoma matsutake is high, it will be as high as 1600 RMB. When baking, you should turn over the pine mushrooms, you can't use chopsticks, you must turn them by hand, and your hands should feel the heat of the pine mushrooms. Different parts of Tricholoma matsutake have different tastes and mouthfeel. The mushroom head is the most delicate, suitable for sprinkling salt and lemon, and the taste can quickly enter the pleats; The fungus body is bright and textured, and you can use a little soy sauce.

Tricholoma matsutake rice: Tricholoma matsutake rice is the simplest way to make Tricholoma matsutake-mix sliced Tricholoma matsutake with rice and cook it. After cooking, the whole room smells of pine mushrooms. This practice is very popular at home and abroad.