Tricholoma matsutake is a precious edible fungus, which is loved by many people. Boiling matsutake is one of the most common cooking methods for people who want to taste matsutake. Under normal circumstances, the time for boiling Tricholoma matsutake should be controlled at about 20 minutes to achieve an ideal edible state.
The time for boiling Tricholoma matsutake should not be too long, and the main consideration is to maintain its original fresh and tender taste and aroma. Cooking for too long will cause Tricholoma matsutake to become too soft and rotten, which will affect the taste and taste. A short time will cause the mycelium inside Tricholoma matsutake not to mature completely.
Cooked Tricholoma matsutake should be brown in appearance and tender inside. With a gentle insertion of chopsticks, Tricholoma matsutake should be able to penetrate easily and feel soft. At this point, the Tricholoma matsutake has been completely cooked and can be taken out for consumption.
Matters needing attention in cooking Tricholoma matsutake
1, it is very important to choose fresh Tricholoma matsutake.
Fresh Tricholoma matsutake is milky white in appearance, solid in texture and not easy to spread and rot. When purchasing, try to buy intact Tricholoma matsutake to avoid defects such as cracks and rotten spots. In addition, Tricholoma matsutake usually has a strong aroma, and its freshness can be judged by smelling whether it has a strong mushroom aroma.
2. When handling Tricholoma matsutake, be gentle and meticulous.
The dirt and residue on the surface of Tricholoma matsutake should be scrubbed with a brush or a clean cloth, not washed with water, so as to avoid moisture entering the interior of Tricholoma matsutake and affecting the taste. When cutting Tricholoma matsutake, it is best to use a sharp knife to avoid the surface being mushy due to insufficient strength and affecting the overall aesthetic feeling.
3. When cooking Tricholoma matsutake, pay attention to the mastery of heat.
Because the meat of Tricholoma matsutake is fresh and tender, it is easy to rot, so when cooking Tricholoma matsutake, the firepower should be small and the time should be short. Generally speaking, cooking can choose methods such as stewing, steaming and frying. No matter which method is adopted, it is necessary to avoid overcooking as much as possible to maintain the original flavor of Tricholoma matsutake.
4. Pay attention to the particularity of Tricholoma matsutake when batching.
Tricholoma matsutake itself has a strong aroma and taste, so it is necessary to highlight the flavor of Tricholoma matsutake when matching ingredients. You can choose to match some relatively light-tasting ingredients, such as chicken and fish, to highlight the aroma of Tricholoma matsutake. In addition, you can use some simple seasonings when cooking, such as salt, pepper, butter and so on. Make the taste of Tricholoma matsutake more delicious.
The above contents refer to Baidu Encyclopedia-Tricholoma matsutake.