How to make soup 1
Wash the matsutake mushrooms, cut into slices, pour water into the pot, wait two or three minutes after the water boils, then put in the cut matsutake mushrooms, and wait until the water boils again, add the eggs along the side of the pot, the formation of a beautiful egg, and finally in the pot before the appropriate salt and pepper can be put. The red matsutake mushrooms can be stewed in chicken soup or duck soup, and before stewing, remove the root and clean it well.
1, Chicken Soup with Akamatsutake
Ingredients: Akamatsutake; Old Chicken; Salt
Specific methods are as follows:
(1) Akamatsutake 5 to 6, half of an old chicken, two chicken claws, half a catty of pork bone, a small piece of Jinhua ham, 5 to 6 slices of water matsutake mushrooms, a handful of water mushrooms, a piece of ginger, yellow wine a tablespoon.
(2) Under moderate heat, stew in a casserole for more than 2 hours, wait until the color of the chicken soup is like tea, and then season with salt.
2, sautéed chanterelle
Ingredients: chanterelle; olive oil moderate; black pepper moderate; salt moderate
Specific methods are as follows:
(1) gently scrape off the roots of chanterelle and the nearby soil with a knife, rinse it with water, to absorb the water, and then cut it into slices.
(2) Heat a pan (you can use butter or olive oil), add the cut slices of adzuki mushrooms, and fry them slowly over low heat, on both sides. Fry until golden brown with burnt edges, sprinkle in the right amount of black pepper and salt, you can get out of the pan.
It's worth noting that this pan-fried adzuki mushrooms need to be eaten while they're still hot, after all, the freshly pan-fried adzuki mushrooms taste a little bit better.
3, the red matsutake casserole
Ingredients: red matsutake mushrooms, 3 to 4; 200g of rice; 5g of cooking wine; 5g of soy sauce; 240g of water; 1g of salt
Specific methods are as follows:
(1) wash the matsutake mushrooms sliced, rice poured into a rice cooker, washed and stirred with water.
(2) into the cooking wine, soy sauce and salt, stir well into the sliced matsutake mushrooms slices, press the cooking button can be.
How to make soup 2 Effects of the red matsutake mushroom: Regular consumption of red matsutake mushrooms can effectively prevent hypertension, diabetes, cardiovascular disease, can strengthen the essence of the kidney, restore energy, strengthen the heart to replenish the blood, the brain, the wisdom of the brain, the qi and phlegm. Anti-radiation, insect repellent, beauty, delay aging, prevention and treatment of the nervous system, relieve mental fatigue, digestive disorders, reduce blood cholesterol, prevention of coronary heart disease, aphrodisiacs and beneficial to the kidneys. It has the ability to increase SOD activity, accelerate the removal of free radicals, slow down the decline of tissues and organs, and improve cardiovascular function. It promotes metabolism, improves the body's ability to resist virus, cell mutation and increase immune function. It has been determined that each 100 grams of dry products contain 29 grams of crude protein, fat 0, 66 grams, carbohydrates 54, 9 grams, the total amount of amino acids 19, 6 grams, including all the amino acids needed by the body and other amino acids **** 17 kinds, but also contains a variety of minerals needed by the body, such as phosphorus, calcium, iron, magnesium and so on. According to the relevant data reported that the anti-cancer effect can reach more than 75%, improve human immunity, strong and effective enhancement of human health, so as to achieve the effect of prolonging life. The role of Tricholoma matsutake: 1, to improve immunity Tricholoma matsutake contains double link Tricholoma matsutake polysaccharides, the immunity of the role of the obvious, so Tricholoma matsutake is particularly suitable for the body weak, post-operative and postpartum people to consume, the rapid increase of these groups of people immunity has a strong effect. It is a great way to boost the immune system of these people. 2, anti-aging, anti-radiation Matsutake mushrooms are rich in crude polysaccharides, which can eliminate the cell damage caused by various radiation. It can also prevent spots by interfering with melanin deposition, thus achieving the effect of anti-aging and beauty. 3, protect the liver, stomach and intestines Matsutake mushrooms have a similar role in promoting gastrointestinal, can effectively inhibit gastrointestinal hyperfunction spleen deficiency caused by diarrhea. In addition, matsutake mushrooms have the effect of tonifying the kidney and Yang, benefiting the stomach and intestines, regulating qi, resolving phlegm and driving away worms. 4, anti-tumor, anti-cancer Certain proteins in the matsutake mushroom can directly kill tumor cells, or induce apoptosis of tumor cells, but also accelerate hepatic glucose metabolism, which has the effect of directly lowering sugar. Akamatsutake can be consumed by the general population, whether it is a small child or a female friend, the consumption of matsutake can be a great help to the body's conditioning and health, for the middle-aged and elderly is the ideal nourishment, at the same time, for the prevalence of the three high people, eat matsutake is also very conducive to good health, but also like a long time sick, as well as the post-surgery urgent need to replenish the nutrients of the population, matsutake is a good choice. It is a good choice. How to make soup 3 A, the red matsutake and matsutake mushrooms are a thing No. The red matsutake and matsutake mushrooms are only one thing, but they are not the same. The matsutake mushroom and the matsutake mushroom, although only a word difference, but there is a world of difference, the matsutake mushroom and the matsutake mushroom are two completely different things. 1, what is the red matsutake The red matsutake is actually the Agaricus blazei mushroom, just another name for Agaricus blazei, also known as the wrinkled ring cap mushroom, crimson globe cap mushroom, commonly known as the beneficial mushrooms, mushrooms, is a man-made cultivar, the nutritional value of the lower, in the wholesale ingredients in Yunnan, the price is relatively inexpensive, the general fresh red matsutake mushroom is about 80-100 yuan per kilogram. kilogram ranging from about 80-100 yuan, in terms of nutrition, flavor, texture and matsutake mushrooms can not be comparable. 2, what is the matsutake mushroom Matsutake mushroom is the world's rare and valuable natural medicinal mushrooms and edible fungi, China's second endangered species. The scientific name of matsutake mushroom, also known as pine mushrooms, fungi, fungi, is the pine oak and other trees exogenous mycorrhizal fungi, can only be wild, can not be artificially cultivated, must be grown in the unpolluted, high altitude, the natural environment of the primeval forests, the growth of the environment is very demanding, only to grow in the more than 50 years of the pine tree, and not what the pine tree can be out of the pine mushrooms must be in line with all the conditions suitable for It must meet all the conditions that are suitable for matsutake mushrooms to grow, such as the right temperature, light, humidity, air, vegetation, soil, etc. Research has shown that matsutake is rich in protein, 18 kinds of amino acids, 14 kinds of essential trace elements, 49 kinds of active nutrients, 5 kinds of unsaturated fatty acids, nucleic acid derivatives, peptides and other rare elements. It also contains 3 kinds of precious active substances, which are double chain matsutake polysaccharide, matsutake polypeptide and matsutake alcohol, a unique anti-cancer substance in the world. Second, dry matsutake mushroom soup how to drink 1, completely soaked dry matsutake mushroom because it is belong to the dry goods, need to be completely soaked before cooking, even if it is to cook the old hot soup, need to be soaked in warm water for 30 minutes in advance, so that you can In the cooking time to fully release the flavor and nutritional value and taste of matsutake mushrooms. The water used to soak the matsutake mushrooms must be kept for cooking because it is full of the essence of matsutake mushrooms. The nutrition of matsutake mushrooms is water-soluble, and some of the nutrients will be analyzed in the process of soaking. 2, and meat with dry matsutake mushroom soup is best suited to cook with a variety of meat, such as lean meat, ribs, fish, pigeon, duck, beef, lamb, chicken, turtle, etc., so that with the soup cooked out of a more comprehensive nutritional profile, the color is also better, the key is also good to drink. 3, the best length Dry matsutake soup cooking time is the best cooking time, short of the flavor did not come out, long will be cooked out of the unnecessary 'ingredients, so cooking soup is also a discipline, there is to pay attention to the dry matsutake soup cooking time is the best cooking time is to cook 1-1, 5 hours. 4, salt last dry matsutake mushroom soup, must be the last to put salt, because there are meat ingredients in the soup, if you put the salt too early, it will make the meat ingredients of the meat become old and affect the taste, and salt early, salt in the process of cooking will slowly evaporate, resulting in the back of the salt still need to be added to seasoning, which would be unknowingly put too much salt, and the last salt can avoid such a situation. Third, fresh matsutake mushrooms how to see the grade 1, picking period Fresh matsutake mushrooms to grasp the harvesting period, in general, suitable for mushroom buds before the cap just left the stipe collection, because at this time the membrane has not yet been ruptured, the cap is thick, fresh and dried. Because at this time the membrane has not yet ruptured, the cap is thick, fresh and dry have a better taste. Therefore, a good matsutake mushroom is one that has not yet ruptured its membrane and has a thick cap. 2, color A good fresh matsutake mushroom, the color should not be too black, there is a layer of velvet-like film covering the outer layer, the cap has not yet grown, so the matsutake mushroom is fresh and rich in high nutritional value of good matsutake mushrooms. 3, the degree of open umbrella The common market is p-grade matsutake mushroom, the mushroom umbrella has been opened, there are broken, the color is gray and dark into the hand on the soft, this kind of matsutake mushroom nutrient loss is serious, the taste of the distortion, the price is cheap. Conventional grade matsutake mushrooms are not damaged, but the umbrella has been opened, the fungus is fully mature, the nutrients have been consumed a large part of the taste and flavor is not so good. The price is also cheaper. The national treasure matsutake mushroom is more than 9cm long, the mushroom umbrella is not open, the hand is hard, the color is white and moist, the scales are clear and unbroken, the aura is full, the nutrition is rich, the taste is clear and natural, the price is more than the gold. 4, smell flavor Good quality matsutake mushrooms smell a strong and unique flavor, smell the matsutake mushrooms lighter second, no aroma is proved to be picking day long or improperly preserved inferior. 5. Dryness A good matsutake mushroom should be dry to the touch, if you touch the water is more water mushrooms, usually caused by improper preservation of too much water, and the water will destroy the matsutake mushrooms of the active nutrients and fiber tissues, the taste is poor. 6, length The length is also a criterion for identifying the quality of matsutake mushrooms, the length of the matsutake mushrooms above 12CM is the best quality, the length of 7-9CM is the most common, the quality of the matsutake mushrooms below 7CM is inferior.