Matsutake mushroom, the scientific name of matsutake mushroom, also known as matsutake mushrooms, fungi, fungi, belonging to the subphylum of tambourine mushrooms, Matsutake mushrooms, is the pine oak and other trees exogenous mycorrhizal fungi, with a unique rich flavor, is the world's rare and valuable natural medicinal mushrooms. I believe that many people have eaten in the food, so if it is their own purchase back to the fresh matsutake mushroom how to eat it?

Fresh matsutake mushrooms contain about 89.9% water, 17% crude protein, 8.7% pure protein, but also rich in vitamin B1, B2, vitamin C and vitamin PP. in June to October each year on the market! Fresh matsutake mushrooms, rows like umbrellas. Fresh matsutake mushroom, rows like umbrella-shaped, bright color, mushroom cap is brown, mushroom stalk is white are fibrous velvet scales. Mushroom meat is fat, tender and smooth, with a strong special aroma.

Fresh matsutake mushrooms can be stewed, such as stewed matsutake mushrooms in gravy, to meat to retain the aroma of fungi and fresh. In addition to pan-fried, steamed and other eating methods, matsutake mushrooms to meat flavor to stew can also be based on the flavor of the fungus, exudes a characteristic fresh aroma. In addition, matsutake mushrooms can also be steamed with tofu and stir-fried with green peppers.

Fresh matsutake mushrooms are carefully rinsed with water, and the roots are gently scraped with a knife to remove the soil, the surface of the layer of gray-black skin can not be washed off, and then drained. If it is frozen fresh matsutake mushrooms, you need to thaw them first, and then do the operation afterwards. You can also slice the mushrooms into thin slices, lay them on a sheet of crushed ice and eat them raw with soy sauce and wasabi.

Here are some great ways to eat matsutake

Matsutake Sashimi

If you've got a clean matsutake in your hands, the best way to eat it is to slice it, dip it in a bit of soy sauce, and eat it raw. A little bit of soy sauce, fresh matsutake mushrooms slightly tough crispness, sweet, fresh aroma, absolutely the most natural taste.

Materials: 2 fresh matsutake mushrooms, crushed ice, soy sauce, wasabi

Methods:

1. Rinse the fresh matsutake mushrooms with water carefully, and then gently scrape off the roots with a knife (remember to keep the gray-black skin on the surface of the matsutake mushrooms). Drain. (Please thaw the frozen matsutake mushrooms before operation.)

2. Cut the fresh matsutake mushrooms into thin slices, lay the slices of fresh matsutake mushrooms on the crushed ice to chill, and then dip them into the soy sauce and wasabi to eat them raw.

Tofu with Matsutake Mushrooms

Steam the slices of fresh matsutake mushrooms in a pot with tofu for 20 minutes. You can also mix the sauce the way you like it or use bottled abalone sauce to make your favorite matsutake dish.

Charcoal Grilled Matsutake

Slicing fresh matsutake mushrooms and placing them on the grill with just a little bit of salt will give them an unimaginable combination of sweetness, flavor, and toughness that will kill any meat.

green pepper matsutake

wash the matsutake and cut into slices, green and red pepper cut into pieces, cut into slices of garlic; to do the pot ignite the fire and put the oil, the oil temperature of 6 into the hot, pour into the matsutake and stir fry out of the pot, the pot to leave the remaining oil, oil heat into the garlic stir fry flavor, add green and red pepper pieces, salt, chicken essence, broth, with starch thickening, stir-fry evenly, before leaving the pot, pour in sesame oil. Before leaving the pan drizzled with sesame oil, this matsutake mushroom cuisine is complete.

Butter Matsutake

Matsutake washed and sliced, cut a piece of butter to be used; pan under the butter melting, matsutake low heat pan frying, frying to the edge of the corner of the slightly burnt can be out of the pan; sprinkle a little salt can be eaten. The rich aroma of the butter complements the matsutake mushrooms.

Matsutake broth

The most nutritious way to eat. Simmer the matsutake mushrooms with pure water for 15 minutes, add a little fine salt and serve. It's light and refreshing. Each person only needs 20g of fresh matsutake mushrooms. (You can also use the soup stew, or with cordyceps, bamboo fungus, morel mushrooms and other stew, but do not put MSG and other seasonings)

The above is the common practice of several types of matsutake mushrooms, for reference only, more according to their own tastes to cook.

These are the most common ways to cook matsutake mushrooms.