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How to make mushrooms delicious?
Step 1

Soak Tricholoma matsutake and wash it.

Second step

Put the chicken in a wok, add cold water, blanch to remove foam, clean the chicken, and take it out to dry.

. Third step

Pour proper amount of peanut oil into the wok, heat it, and then add onion, ginger, pepper and aniseed.

. Fourth step

: Pour in chicken, add soy sauce and sweet noodle sauce and stir fry.

. Step five:

Heat the water until it just overflows the chicken.

Step 6

: stew slowly. When it is 80% ripe, add Tricholoma matsutake and stew until the meat is rotten and fragrant.

Cooking skills:

Tricholoma matsutake grows under larch trees and grows in summer and autumn when it is wet after rain. Due to the dense planting of larch, the trunk is tall and straight, which makes the ground look like a flower shade and is suitable for its growth.

Due to these special climate and water quality conditions, Tricholoma matsutake has the characteristics of soft and smooth entrance and unique flavor, which can be regarded as the top grade of fungi, especially in July and August.

Also known as Tricholoma matsutake, Tricholoma matsutake, shredded chicken and Tricholoma matsutake. Matsutake, which is called matsutake in Japan, is a precious wild edible fungus. Tricholoma matsutake not only has excellent flavor and attractive aroma, but also is a kind of nutritious edible fungi. It is known as the king of edible fungi, no less than Hericium erinaceus and Ganoderma lucidum, and is especially regarded as a treasure in Europe and America.

The focus of this dish is matsutake. Chicken is delicious, and mushrooms taste better. This dish seems simple, but in fact, kung fu is in the process of stewing. Tricholoma matsutake is released early and easily melted; It's late and it's not easy to taste.

The taste of Laoshan Tricholoma matsutake is particularly tender and smooth, and the aroma is rich. Stewed pheasant with pine mushrooms is a specialty.