How to eat fresh Tricholoma matsutake best? Everyone knows that Tricholoma matsutake is a very nutritious tonic. He also has many methods, and can make delicious and nutritious recipes with many ingredients. So how to eat fresh Tricholoma matsutake is the best. Come and have a look with me.
How to eat fresh Tricholoma matsutake best?
1, matsutake sashimi
In fact, the most advanced way to eat fresh Tricholoma matsutake is the simplest and most primitive, so as to better reflect its original flavor. So for Tricholoma matsutake, the most delicious way is to sashimi Tricholoma matsutake. This way of eating can effectively feel the delicious food from nature, and will not destroy the nutrition of Tricholoma matsutake, and it is also the best way to absorb nutrition. The method is also very simple. Just clean Tricholoma matsutake, slice it, and ice it for a few minutes, and you can dip it in soy sauce directly.
2. Tricholoma matsutake tofu
Mushroom tofu is also a very good way to eat. First, you need to take a fresh Tricholoma matsutake of moderate size, then slice it, and steam it with tofu in a steamer for 20 minutes. After steaming, you can pour the prepared sauce to eat.
How to preserve fresh Tricholoma matsutake?
1, cold storage
2. Freezing treatment
For the inedible fresh Tricholoma matsutake, it can be bagged and put into the freezer for quick freezing, which can effectively extend the shelf life of Tricholoma matsutake to several months. It is necessary to clean the impurities on the surface of Tricholoma matsutake before freezing, which is more convenient to handle after thawing.
3. Slice and dry
Fresh Tricholoma matsutake can also be sliced and dried for preservation, that is, the fresh Tricholoma matsutake is cleaned, then exposed to the sun, and then sealed with a bag. When you want to eat, take some out and soak it in warm water.
How to clean fresh matsutake?
For smelly food, people will wash it with a brush after buying it, but for Tricholoma matsutake, fresh Tricholoma matsutake less than 24 hours tastes the best. At this time, clean the matsutake with a clean white towel, and then cut off the root of the tail with a knife. It is best not to wash with water, it will wash off the fragrance of Tricholoma matsutake. In fact, roots are very precious, so don't cut them off at once when you cut them. After cleaning, you can tear off the skin of Tricholoma matsutake by hand or knife until there is no skin on the handle.
How to eat fresh Tricholoma matsutake best? 2 How to eat Tricholoma matsutake is the most nutritious.
Tricholoma matsutake contains very high nutrition and is a nourishing vegetarian food. There are countless ways to eat, and the taste is fresh and tender. Whether it is fried, roasted, stewed or made into soup, it is very delicious. Stewed chicken with Tricholoma matsutake is the most nutritious and perfect combination, which perfectly combines the high nutrition of mushrooms and chicken, and has better flavor and nutrition.
Stewed chicken with pine mushrooms
Ingredients: 1 native chicken, 400g fresh Tricholoma matsutake, 1 ginger, salt and garlic.
1. Rinse the sediment on the surface of Tricholoma matsutake one by one with running water, and use a wet cloth to assist cleaning. Do not soak Tricholoma matsutake to make it lose its fragrance, wash it and cut it into pieces.
2. Wash the chicken pieces, cut them into pieces, put them into clean water, boil the water with strong fire, clean up all the oil floating foam, and wash them with clean water for later use.
3, pour the right amount of oil into the pot, add peeled garlic and cut ginger slices, stir-fry and add chicken pieces, stir fry, in order not to make the soup so white, it is best to add soy sauce and stir fry a few times.
4. add water, not chicken. After the chicken soup is boiled, turn to low heat and cover 1.5 hours. Then add chopped Tricholoma matsutake and stew for half an hour. Add a proper amount of salt before cooking, season and drink.