1 Do you need to blanch the matsutake? Don't rinse matsutake with water, and don't blanch it with water. Wipe the mud on the surface of Tricholoma matsutake as clean as possible with kitchen paper, then peel off the dirty skin of Tricholoma matsutake with a peeling knife, cut it into thin slices and fry it until cooked. Do not put any sauce, etc. Put more oil and sprinkle some salt when you take it out. You can enjoy it.

2 Whether the dried Tricholoma matsutake is soaked in hot water or cold water, hot water can reduce the soaking time, but it will affect the taste and lead to the loss of the umami taste of Tricholoma matsutake!

3 How to eat green pepper fried Tricholoma matsutake Raw materials: Tricholoma matsutake, green and red pepper, salt, garlic, starch, chicken essence, lard, sesame oil, broth and cooking oil.

Exercise:

1. Wash and cut Tricholoma matsutake, cut green pepper and garlic.

2. light the fire in the pot and add oil. When the oil temperature is 60% hot, pour in Tricholoma matsutake and stir fry. Leave the remaining oil in the pot. When the oil is hot, add green and red pepper, salt, chicken essence and starch, stir well, and pour sesame oil before taking out.

Features: Delicious and refreshing.

Raw materials of Tricholoma matsutake soup: Tricholoma matsutake slices Accessories: ham slices, magnolia bamboo shoots, chicken slices, pea tip buns 10 slices.

Seasoning: clear soup, chopped green onion and salt.

Production method:

1. Wash the pan, add clear soup, ham slices, magnolia slices and chicken slices to burn out the fragrance.

2. Add the pine mushroom slices and cook for three minutes. Add the pea tips, sprinkle with chopped green onion and put them in the pot. Delicious, delicious, nutritious.

Tricholoma matsutake rice may not be often heard of. In fact, matsutake rice is common in Japan, but it is not widely spread in China, which may also be related to eating habits. However, it's convenient to eat and simple to make, and it's suitable for some consumers who don't have enough time but want to make matsutake by themselves.

Raw materials of Tricholoma matsutake bibimbap: rice, glutinous rice, shredded bamboo shoots, diced Tricholoma matsutake, diced carrots, fried tofu slices, diced carrots.

Exercise:

1. Mix rice with some glutinous rice, soak for more than half an hour, shred bamboo shoots/Tricholoma matsutake/shredded carrots/fried tofu slices/add soy sauce and cooking wine, and let stand for half an hour.

2. Then mix the materials, add soy sauce and cooking wine, and cook with an electric cooker. Put the edamame in the last ten minutes, and then stir it evenly when the time is up. Nutrition is delicious and simple.

Tricholoma matsutake soaked rice ingredients: 200g wild Tricholoma matsutake ingredients: broth, salt, sugar, soy sauce, etc.

Exercise:

1. Soak wild dried Tricholoma matsutake in cold water for 2 hours, remove old roots, wash, and set the Tricholoma matsutake on fire with soaking juice for about 30 minutes.

2. Add a proper amount of broth to the pot, add salt, sugar and soy sauce, adjust the taste, add pine mushrooms and stew for 2-3 minutes, thicken and put into the casserole.

Fried Tricholoma matsutake ingredients: butter, Tricholoma matsutake, salt.

Step: 1. Thawing the frozen Tricholoma matsutake in a container, washing the thawed Tricholoma matsutake with running water to remove impurities.

2. Cut the thawed Tricholoma matsutake into thick slices.

3. Put the butter in the pot. There is no butter, but butter is used instead.

4. Put the pine mushroom slices into the pot, one side turns dark and yellow, and turn it over and fry the other side.

When frying both sides, just sprinkle some salt.