Matsutake, known as the "King of Fungi", is a pure wild and precious edible fungus.

Both taste and efficacy are outstanding.

Especially after the broadcast of "A Bite of China", it set off a wave of craze in China.

"A Bite of China" said: "High-end ingredients often require only the simplest cooking methods!" Here is a home-made recipe for matsutake 1. How to make matsutake pork ribs soup. Ingredients: matsutake\pork ribs\wolfberry\salt 1.

Wash the matsutake mushrooms, ribs, and wolfberry. 2. Boil water in a pot and blanch the ribs to remove the blood foam. 3. Change the water and continue soaking the matsutake mushrooms. Remember, don’t throw away the water for soaking the mushrooms at this time. Wait for a while.

Add it when making soup, it tastes very good 4. Take a casserole, throw all the ingredients in, add water and the water you just soaked the mushrooms in, bring to a boil over high heat, then turn to low heat and simmer 5. After an hour

After the pot is cooked, just add a little salt and you don’t need to add any seasoning. 2. How to fry matsutake in butter 1. Wash and slice fresh matsutake. The black color on the surface of the matsutake does not need to be completely washed. This is the so-called matsutake alcohol and is very nutritious.

2. Cut a small piece of butter and set aside. 3. Melt the butter in a pan. 4. Fry the sliced ??matsutake mushrooms over low heat. 5. Fry until the edges are slightly browned and serve. 6. Put a pinch of salt on the side of the plate.

Or sprinkle a few grains of salt with your hands, and it will taste delicious without salt. 3. How to stir-fry matsutake: Use an appropriate amount of matsutake, one green pepper, two Hunan peppers, one minced garlic, two pieces of wild rice, appropriate amount of pepper, and oyster sauce

, salt, appropriate amount of soy sauce 1. Family portrait 2. Wash the matsutake mushrooms and use a knife to gently scrape off the mud on the surface of the matsutake mushrooms. Wash and slice the wild rice with a hob. Slice the pepper. Shred the garlic and dice it. 3. Heat the pan, add oil, and sauté the garlic until fragrant.

Then add the chili and wild rice and then the matsutake mushrooms.

Fry until the matsutake mushrooms soften and add salt, soy sauce and oyster sauce.

4. Ingredients for making matsutake rice: 4 fresh matsutake mushrooms, 1 cup of rice (0.5 cup of rice can make a bowl of rice), 2 tablespoons of oil (sunflower oil or corn oil) (10ml), salt (rose salt or salt)

flower), appropriate amount of brewing soy sauce 1. First, wash the rice and soak it for 20 to 30 minutes. When timing, do not make the matsutake rice too short or too long. 2. While soaking the rice, process the matsutake mushrooms. First, cut them off with a knife.

The roots are covered with soil, and if you are lazy, quickly rinse the soil off the surface of the matsutake with water. Do not soak it.

If you are diligent, use a clean wet cloth to slowly wipe off the surface soil (it may take a long time). The best knife to handle matsutake is a bamboo knife or a ceramic knife. If you don't have one, a stainless steel knife with good material will do. Don't use it.

Iron kitchen knife.

3. You can cut the matsutake into complete slices in the middle, and just cut the sides or the lower-looking parts into 1cm dice.

4. Remember, you must fry or stir-fry the matsutake mushrooms first!

First, heat a pan and pour oil into it, fry the matsutake slices until both sides are a little golden, take it out and set aside (if you use a rice cooker, you can also use a pot that does not smell like rust to do the step of frying the matsutake first) 5. Add in and mix

Evenly, add 1.5 times the water (the amount of water is related to the pot, 1.5 times the water in the cast iron pot is just right, if you use a rice cooker, add the same proportion of water as you usually make rice), cover the pot, and cook on medium heat for about 10 minutes (

If you use a rice cooker, just pour the diced matsutake mushrooms and rice into the rice cooker.) 6. At this time, no water can be seen on the surface of the rice. Open the lid, put the fried matsutake mushrooms on top, and continue to cover the pot.

Cover, turn to the lowest heat and simmer for 10 minutes, turn off the heat and simmer for another 10 minutes (the same steps are used for rice cookers) 5. Matsutake oil (retain the delicious taste and enjoy it in all seasons) Instructions: 250g fresh matsutake, corn oil/sunflower

Seed oil 500 ml 1. Clean the matsutake mushrooms. Use a clean and semi-wet cloth to wipe off the dirt on the surface of the matsutake mushrooms. The focus is on the cap part of the matsutake mushrooms. If you don’t want the cooked oil to taste like sand or dirt when you eat it, please be careful and don’t do it.

Washing with water will lose a lot of fragrance. 2. Then use a paring knife to peel off a thin layer of skin below the hat. Some people pay attention to tearing it by hand. I have tried both. Believe me, as long as the paring knife is not used,

The rusty smell will not affect the taste of matsutake, but of course a ceramic paring knife is better.

There will be more soil near the roots, so be bold and cut it off with a knife.

The matsutake is processed.

Now it should look like it is white except for the umbrella cap part (some people don't peel it, if you can be sure to clean up the sediment.