Practice:
1, prepare Tricholoma matsutake and butter, wash Tricholoma matsutake, remove roots and slice Tricholoma matsutake.
2. Put the oil in the pot, add the pine mushroom slices, bake on both sides, and sprinkle with salt.
Second, the practice of matsutake-Matsutake ribs soup
Practice:
1, wash Tricholoma matsutake, ribs and medlar. Then boil the water, pour the ribs into the pot and blanch the blood. Tricholoma matsutake is soaked in water before it is made. Remember, don't pour out the water, and then add it when you make soup. It's delicious.
2. Put all the ingredients into the casserole, add the mushroom water just soaked, boil it on high fire, and then turn to low fire for cooking.
3. After one hour, just add a little salt without adding other seasonings.
Third, the practice of matsutake-matsutake rice
Practice:
1, add kelp to the water and cook it into seaweed soup, then wash the rice, drain the water and soak it in seaweed soup for 60 minutes.
2. Wipe the Tricholoma matsutake with oil-absorbing paper, then remove the root (be careful not to wash it with water, so as not to lose the fragrance of Tricholoma matsutake), and then cut it into pieces with moderate thickness.
3. Cut the bean curd skin into thin strips, boil it in water and remove the oil on the surface.
4. Pour rice, kelp juice and seasoning into the rice cooker, and then add Tricholoma matsutake and tofu skin.
5. Wait 15 minutes after the meal is finished, and then stir the rice evenly.
Fourth, the practice of Tricholoma matsutake-fried pork slices with Tricholoma matsutake
Practice:
1, cut the pork and marinate it with oil, soy sauce, ginger, onion and garlic;
2. Hair with pine mushrooms, wash and tear.
3. Cut garlic into sections.
4. Start the oil pan and stir-fry the pork.
5. After the meat changes color, add the pine mushrooms and add water to boil.
6. Add garlic soon, and then add seasonings such as salt, sugar and chicken essence.