Ingredients ?

Matsutake mushrooms (9-12cm) 12 pieces

Butter 100g

Salt optional

Spring water 1.5L

Chicken 1 piece

Ginger 2 slices

Fresh abalone (the bigger, the better) 5 pcs

Garlic 50g

Black pepper moderate

The best way to eat Matsutake mushrooms. （How to Make Matsutake Mushrooms?

Cleaning matsutake mushrooms is a physical job

To use straight drinking water flow rinse, rinse off the soil on the top is good, do not wash to white clean, the fragrance of the fungus will disappear

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The first dish, the most important way to highlight the aroma of the matsutake mushrooms is to fry them in butter. Matsutake mushrooms with a ceramic knife sliced, fried to the matsutake mushrooms edge slightly golden can sprinkle two salt, do not need too much, mainly eat the fresh flavor of the mushroom ~

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frying good to eat while hot, otherwise the butter will solidify and then become very greasy, the best thing is to eat while frying hahahahaha

I every time I frying time to sneak a lot of food?

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The second dish is chicken soup matsutake mushroom, feast guests must Oh

Many people will like to cook the soup is very thick, and then at the beginning of the relaxation of mushrooms, but my practice is still more in line with the Guangdong people respect for the fresh taste of food.

Wash the chicken, cut off the excess fat (chicken butt and nearby, chicken neck fat should be removed) but do not completely remove the skin, we still need a little chicken oil to make the mushrooms smooth as well as to stimulate the fresh aroma of matsutake mushrooms.

I used a cast-iron skillet, a cold skillet with two slices of ginger, chicken and 1.5L of spring water. Cover and bring to a boil over high heat then turn down to minimum heat and simmer.

The time doesn't need to be too long, I simmered it for about an hour and the chicken was tender and the soup was thick enough.

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In order to maintain the texture of the matsutake mushrooms as well as better absorption of the soup, our family used to tear the matsutake mushrooms into strips by hand (small matsutake mushrooms can only be cut, I'm afraid)

The chicken broth turned off the heat and opened the lid to put the matsutake mushroom strips, the cover to simmer.

Because it is a cast iron pot so wait until the guests are seated and then open the lid when the matsutake mushrooms are cooked just right.

Once you open the lid the rich aroma comes to your nose, matsutake mushrooms soon to cook the advantages of the show ~

Chicken can be very simple to dip snowflake salt or soy sauce to eat, fresh off the eyebrows ~

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The third dish is abalone fried matsutake mushrooms, fresh on top of the fresh ~

Abalone is my sister sent from Fujian, the family abalone farms, and I will always exist in the refrigerator, the same as the food. The same ingredient that I will exist in the refrigerator for a long time.

The abalone will be thawed and cleaned, cut large pieces (fried so that it will not be easy to shrink shrinkage become old and hard)

Matsutake mushrooms are also sliced, here you can use the cut is not beautiful matsutake mushrooms edges, hehehe

Pan hot put butter, the first will be the garlic sauteed over low heat.

Then the matsutake mushrooms and abalone together in the pot, fried about two or three minutes two kinds of ingredients are basically almost cooked, this time put salt and black pepper seasoning, you can also put a little bit of sugar and soy sauce to add a little bit of Japanese flavor (it is not written in the list of ingredients)

You can clean abalone shells to do the decorations, pretending to be a godsend to ~

This dish is a first-class rice, you can do it alone! Covered rice yo!

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Tips

Matsutake sure not to wash too clean! Some people would recommend sashimi, but I think it's okay to pretend to eat it, but I think it's just a general taste, so I'm not sure if I'd like to eat it or not!