Tricholoma matsutake is a precious fungal species, and many foodies will drool when they hear this delicious food. Tricholoma matsutake is very precious and rare, because Tricholoma matsutake cannot be cultivated artificially and can only be parasitic in the wild. The best ingredients can be rare and delicious only by adopting the simplest cooking methods, just as beautiful women without beauty are more charming. This is the truth that everything in the world remains the same. Here are eight ways to make matsutake.

8 recipes of Tricholoma matsutake are delicious!

1, matsutake broth

Ingredients: 20g Tricholoma matsutake, a little salt.

Exercise:

Stewing 20g of Tricholoma matsutake in clear water for 65438 05min,

Add a little salt and you can drink it. Because Tricholoma matsutake itself has a little mineral fragrance, it is better to use natural rock salt with the same mineral fragrance.

2. Steamed eggs with pine mushrooms

Ingredients: fresh Tricholoma matsutake, black-bone chicken green shell egg.

Exercise:

Beat black-bone chicken green shell eggs into paste, add a little water,

Steam until it is 67% mature, add pine mushrooms and steam.

Special note: Black-bone chicken green shell eggs are used here. The entrance is tender and fragrant.

3. Fried Tricholoma matsutake in yellow oil

Ingredients: 2 fresh Tricholoma matsutake, appropriate amount of animal butter and a little salt.

Exercise:

1. Fresh Tricholoma matsutake is washed and sliced, and the black side of Tricholoma matsutake does not need to be completely washed white.

2. Cut a small piece of butter for later use.

3. Melt the butter in the pan.

4. Slice Tricholoma matsutake and fry it in a pot with low fire.

5. Fry until the corners are slightly burnt, and then take out the pot.

6. Put a pinch of salt on the edge of the plate, or sprinkle some salt by hand. It is delicious without salt.

4, fried rice with pine mushrooms

Ingredients: rice, Tricholoma matsutake, seasoning.

Exercise:

1. Cook the rice first. Recommend fragrant rice. The cooked rice is fragrant and soft.

2. Put the frozen diced Tricholoma matsutake into a hot pot, fry until cooked, and season with salt.

3. Cover with rice and stew with a little water.

4. stir fry evenly. Finally, add a little soy sauce to taste and sprinkle with chives.

5. Mushroom chicken soup

Ingredients: Tricholoma matsutake, ginger, chicken, cooking wine, salt.

Exercise:

1. Blanch the chicken pieces with cold water, take them out and slice them with ginger.

2. Put the blanched chicken pieces into a casserole, and add ginger slices, cooking wine and water. After the fire boils, simmer for 30 minutes.

3. Wash and dry fresh Tricholoma matsutake.

Scrape the mud off the roots with a knife.

After 5.30 minutes, put the Tricholoma matsutake into the casserole and simmer for 30 minutes.

6. Add a proper amount of salt before the ceasefire.

7. Super delicious and nutritious matsutake chicken soup is out of the pot.

6. Clear soup with bamboo shoots and pine mushrooms.

Ingredients: Tricholoma matsutake 100g, Chinese cabbage 20g, bamboo shoots 40g, Lycium barbarum 5g, salt 300g, chicken soup.

Exercise:

1. Wash Tricholoma matsutake and cut it into small pieces for later use.

2. Soak bamboo in water and cut it into small pieces for later use.

3. Wash the baby cabbage, cut it into small pieces, blanch it and remove the yellow leaves for later use.

4. soak in water for use.

5. Blanch all the raw materials in a bowl, add chicken soup, slightly season, and steam in a steamer 1 hour.

7. Braised beef brisket with pine mushrooms

Ingredients: sirloin 400g, chilled Tricholoma matsutake 150g, green pepper 40g, seafood sauce 20g, ribs sauce 20g, pork sauce 10g, oyster sauce 10g, fresh soy sauce 10ml, onion segments, sweet pepper segments, ginger slices.

Exercise:

1. Cut the sirloin into pieces 1-5 cm square, wash the blood, and put it in a boiling water pot with ginger slices, onion slices and cooking wine. Cut another Tricholoma matsutake into pieces, then put it in a fresh soup pot and simmer with salt.

2. Heat salad oil in the pot, add onion, sweet pepper, ginger and star anise and stir fry. Mix with fresh soup, boil, pour into pressure cooker, and add brisket. After pressing for 30 minutes, open the lid and let off steam, pick out the brisket and filter the original soup for later use.

3. Pour the beef brisket and the original soup into a frying pan, add the pine mushroom, add seafood sauce, ribs sauce, pork sauce, oyster sauce and fresh soy sauce to taste, and cook for a few minutes before the green pepper festival. Turn it over and take it out.

8. Matsutake sashimi

Japanese style, raw, light and original.

Ingredients: fresh Tricholoma matsutake, ice, lime juice/sashimi sauce/mustard and other dipping sauces.

Exercise:

1. Wash Tricholoma matsutake, slice it and put it in an ice tray covered with lettuce;

2

Fresh Tricholoma matsutake preservation skills: keep fresh Tricholoma matsutake in the fresh-keeping layer of the refrigerator. The method can prolong the shelf life of Tricholoma matsutake to 3-7 days. Generally speaking, the best time to eat fresh matsutake is within a week, so matsutake is the most delicious. Tricholoma matsutake, Yushu teacher can't eat free complete works and eight common recipes of wild fresh Tricholoma matsutake.