Materials (4 persons):
Tricholoma matsutake: 2-3 benmeters: 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.
tricholoma matsutake
Ingredients: Tricholoma matsutake
Accessories: green pepper
Seasoning: salt, garlic, starch, chicken essence, lard, sesame oil, soup stock, cooking oil.
Exercise:
1. Wash Tricholoma matsutake and cut into pieces, cut into green peppers and cut into garlic;
2. light the fire in the pot and add oil. When the oil temperature is 60% hot, pour in the pine mushrooms and stir fry, leaving the rest of the oil in the pot. When the oil is hot, add green and red pepper, salt, chicken essence and starch to thicken, stir-fry evenly, and pour sesame oil before taking out the pot.
Features: Delicious and refreshing.
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.
Roasted Tricholoma matsutake with winter bamboo shoots
Raw materials:
Ingredients: fresh winter bamboo shoots 75g, Tricholoma matsutake 150g, broccoli 125g.
Seasoning: (1) Ding Feng brand seafood sauce 15g, fresh king sauce 8g, sugar 3g, royal jelly 2g, 45 degree starch 5g, refined oil 10g, and Tricholoma matsutake royal jelly 3g.
(2) Refined oil 15g, refined salt 3g and wild mushroom broth 150g.
Method: (1) Cut the winter bamboo shoots, blanch them until they are broken, and remove the bitterness. Blanch Tricholoma matsutake with boiling water and drain.
(2) Braise the winter bamboo shoots and Tricholoma matsutake with seasoning 1 and put them in the center of the plate. Blanch broccoli with mushroom soup, stir-fry it with garlic, and leave it around.
Features: red and green contrast, fresh, salty and sweet, fresh bamboo shoots crisp and tender, teeth and cheeks fragrant.
Dry roasted Tricholoma matsutake
Raw materials:
Ingredients: 250g of Tricholoma matsutake. Ingredients: 2 celery, 5g ginger, red pepper 1 piece.
Seasoning: (1) salt 1/2 teaspoons, starch 1 teaspoon.
(2) 1 tsp salad oil, 1 tsp spicy bean paste, 2 tsp tomato sauce, 1 bowl vegetarian soup, 1 tsp fermented wine, 1 tsp sugar and 2/3 tsp starch.
(3) White vinegar 1/3 teaspoons and sesame oil 1/2 teaspoons.
Method: (1) Remove leaves from celery, wash and cut into beads (similar to chopped green onion). Dice ginger and red pepper.
(2) Cut off the pedicel of Tricholoma matsutake, cut 1 plant into 4 strips with a length of 3 cm, then draw a cross knife on it, blanch it with boiling water, then use a cloth to absorb water, add seasoning, fry it in an oil pan and then pick it up.
(3) Add 1 tbsp salad oil into a wok, stir-fry Jiang Mo and minced red pepper until fragrant, then add spicy bean paste and tomato sauce, stir-fry until discolored, add vegetarian soup, fermented grains, sugar and stir-fried Tricholoma matsutake, heat until the water is only half, thicken with 2/3 teaspoon starch, and sprinkle with seasoning. (3) Finally sprinkle some celery beads.
Fried shrimp with pine mushrooms
Raw materials:
Tricholoma matsutake 30g, fresh shrimp 150g, cooking wine 1 teaspoon, light soy sauce 1 teaspoon, salt12 teaspoon, fresh bamboo shoots 50g, green vegetable cores 50g, and a little shredded onion and ginger.
Exercise:
(1) Soak Tricholoma matsutake, wash it and shred it by hand. After the shrimp is shelled, remove the mud line and wash it.
(2) Remove the outer hard skin of fresh bamboo shoots and slice them obliquely. After washing the cabbage, cut the root obliquely into 4 cm long strips. Shred onion and ginger.
(3) add oil to the pot. When the oil is 70% hot, add shredded onion and ginger, stir-fry fresh shrimp for a few times, cook cooking wine and soy sauce, add salt and shredded matsutake and stir-fry for 2 minutes, then add bamboo shoots and vegetables, and continue to stir-fry for 2 minutes.
I hope it will come in handy.