1 matsutake mushrooms need to blanch

matsutake mushrooms don't use water to wash and don't use water to blanch, first use kitchen paper to matsutake mushrooms surface mud as much as possible to wipe clean, and then use a paring knife to matsutake mushrooms with the skin of the dirt, cut into thin slices of dry frying, don't put any sauces, etc., put a little bit of oil, when out of the pan sprinkle with the right amount of table salt, you can enjoy.

2 dry matsutake mushrooms are hot water or cold water

cold water, hot water can reduce the soaking time, but affect the taste, will lead to the loss of matsutake mushrooms fresh flavor!

3 matsutake how to do delicious green pepper fried matsutake

Raw materials: matsutake, green and red pepper, salt, garlic, starch, chicken essence, lard, sesame oil, broth, cooking oil

Practice:

1.

2. Sit in a pot on the fire into the oil, oil temperature 6 into the heat, pour into the matsutake mushrooms stir-fry pan, leave the remaining oil in the pot, oil heat into the garlic slices stir-fry flavor, add green and red pepper blocks, salt, chicken broth, broth with starch thickening thin, stir-fry evenly, drizzle into the sesame oil can be before leaving the pan.

Characteristics: fresh flavor, crisp.

Matsutake mushroom soup

Raw materials: matsutake mushroom slices Accessories: ham slices, yucca bamboo shoots slices, chicken slices, pea tip packet 10

Seasoning: broth, fire onion, salt

Preparation:

1. Wash the pot and add broth, ham slices, yucca slices, chicken slices burned out of the aroma.

2. Add the matsutake mushroom slices and cook for three minutes, add pea tip packets, sprinkle fire scallions out of the pot into the compote. Good, delicious, nutritious.

matsutake rice

matsutake rice you may not often hear, in fact, in Japan matsutake rice is more common, just not much circulation in the country, and may also have something to do with eating habits, but matsutake mushrooms with rice in the food is very convenient, in the production is also very simple, suitable for some of the time is not enough but want to do their own matsutake to eat consumers.

Matsutake mixed vegetables with rice

Ingredients: rice glutinous rice bamboo shoots shredded matsutake diced carrots diced fried tofu slices diced

Method:

1. Mix the rice and some glutinous rice amoy good soaked in water for more than half an hour, bamboo shoots / matsutake / shredded carrots / fried tofu slices shredded / add soy sauce and cooking wine mixed well and then left for half an hour.

2. Then mix the ingredients and add soy sauce, cooking wine on the rice cooker. The last ten minutes to put soybeans, time is up, stir well, you can. Nutrition, delicious and simple.

Matsutake rice

Main ingredients: 200 grams of wild matsutake mushroom Ingredients: broth, salt, sugar, soy sauce and so on.

Method:

1. Wild dry matsutake mushrooms soaked in cold water for 2 hours, remove the old roots, choose to wash clean, with the original soaking juice will be matsutake mushrooms on the fire leaning system for about 30 minutes to be used.

2. pot on the fire add appropriate amount of broth boil into the salt, sugar, soy sauce, seasoning the flavor of the matsutake mushrooms into a small fire until 2-3 minutes to thicken the gravy into the casserole.

Ingredients: butter, matsutake mushrooms, salt.

Steps to get: 1, frozen matsutake mushrooms in a container thawed, thawed matsutake mushrooms with running water to remove impurities.

2, thawed matsutake mushrooms cut into thick slices.

3. Put butter in a pan. I didn't have ghee, so I used butter instead.

4: Place the slices of matsutake mushrooms in the pan and turn them over to cook the other side when they turn darker and brown.

5. When both sides are cooked, sprinkle some salt on them.