How to eat matsutake well? In life, when it comes to matsutake, I believe everyone is familiar with it. Tricholoma matsutake is one of the most valuable edible fungi, and it is called "the king of edible fungi". The taste is smooth and tender, with a strong mushroom fragrance, and can also be matched with various delicious foods. So how to cook matsutake?
How to eat matsutake? 1 Tricholoma matsutake is delicious and tender. It is not only delicious and attractive, but also has become a very precious wild food in the food industry. If you want to taste the delicious Tricholoma matsutake, you can try the following methods.
The highlight of this dish is actually Cui Di, an ordinary dish, which becomes special with some small decorations. Little surprises in life are everywhere.
material
Tricholoma matsutake, potato, garlic, cucumber, soy sauce, spiced powder.
working methods
1, peeled potatoes and sliced garlic.
2. Soak the matsutake in advance and wash it.
3. Heat the oil in the pan, add the potato chips and stir fry for a while, then add the pine mushrooms and continue to stir fry.
4. Add appropriate amount of soy sauce and spiced powder and continue to stir fry.
5, add a small amount of water to stew for a while, then pour in the chopped garlic and stir fry slightly.
6. Take a flat plate and pour in the fried dishes.
7. Start cooking vegetables: wash cucumbers and slowly pull out thin slices with a scraper. Hehe, a good knife can also be cut. Just wrap the long melon slices around the edge of the dish that has been served!
Although this dish is very common, it has a high nutritional value, so we can learn more about the health care effects of these ingredients and how to make them in life, so that we can make delicious and nutritious food at home to meet your various needs.
How to eat matsutake well? Tricholoma matsutake is one of fungi, basidiomycetes, agaricus and precious edible fungi, enjoying a high reputation and being known as the "king of edible fungi". Tricholoma matsutake meat is white, tender, fragrant and tender, which is a rare delicacy at the banquet. Tricholoma matsutake is rich in nutrition and high in medicinal value. Can only be collected from the wild, there are canned and fresh Tricholoma matsutake in the market (in Japan). It is used in many Japanese dishes, and it can also roast whole chicken.
The next thing to do is a famous dish in Northeast China: stewed chicken with mushrooms, a lively rooster, Tricholoma matsutake just listed, soft and waxy potatoes, and a pot of chicken soup stewed in early winter. How happy it is to drink such a bowl of warm chicken soup in season! Hey hey.
food
Fresh Tricholoma matsutake 400g
Chicken1700g
500 grams of potatoes
chinese anise
Proper amount of salt
Onion amount
Appropriate amount of pepper
Proper amount of cooking wine
Proper amount of soy sauce
Methods/steps
A live chicken, let the chicken seller take care of it ~
2. Cut the chicken into small pieces, wash it with clear water and bleed it.
3. Peel potatoes and prepare pine mushrooms. Fresh Tricholoma matsutake has been boiled in boiling water and frozen in the refrigerator. Now take it out and thaw it. )
4. Bring the water to a boil in a pot. After the water is boiled, blanch the chicken pieces. After removing the scratches, clean the chicken pieces and get ready.
5. Put the prepared chicken pieces into the pressure cooker.
6. Add onion segments, dried peppers and star anise.
7. Add the right amount of soy sauce and stir-fry the chicken pieces, let the chicken pieces color, and stir-fry until the chicken pieces change color.
8. Add chopped potato pieces.
9. Add the thawed Tricholoma matsutake.
10, add appropriate amount of water and salt. Cover the pan and heat. Turn off the fire after SAIC for 12 to 15 minutes. After the steam dissipates, open the pan and eat.