Practice 1: flesh-and-blood pine mushroom soup:
Ingredients: 350 grams of crescent bone, 35 grams of dried Tricholoma matsutake, three slices of ginger with onion, 0/5 Chinese wolfberry/kloc, chives, salt and pepper.
The practice of flesh-and-blood pine mushroom soup;
1. flesh-and-blood-connected yellow-slippery matsutake soup ingredients-yellow-slippery matsutake.
2. The flesh and blood are connected. The ingredients of the yellow slippery pine mushroom soup-crescent bone.
3. Wash the Tricholoma matsutake with hot water, soak the crescent bone in clear water for half an hour to remove the blood, and then blanch it.
4. soak the matsutake in warm water for about three hours.
5. Put water into the soup pot, pour the crescent bone in the water and cook on fire.
6. After boiling, remove the floating foam, then add onion ginger, medlar and crescent bone to boil.
7. After boiling, turn to low heat and slowly simmer 1 month and a half.
8. Then add salt and pepper to taste and sprinkle with shallots.
9. Put the prepared soup into a bowl and taste it slowly.
Tips for making flesh-and-blood pine mushroom soup;
1, the taste of loose meat is very rare and strong, so don't put other condiments.
2. Tricholoma matsutake can be soaked in boiling water if you want to eat it in a hurry. It is usually cut into strips to make soup. I like to put it in pieces.
Practice 2: Tricholoma matsutake chicken balls
Raw material:
75g of dried Tricholoma matsutake, clean chicken breast net100g. 4 egg whites, 40 fresh peas, 20g wet starch, 25g chicken oil, 50g chicken soup/kloc-0, 50g lard. Salt, monosodium glutamate, Shaoxing wine, onion and ginger juice.
Method for make chicken balls with pine mushroom:
Put the dried Tricholoma matsutake in a pot, soak it in semi-boiled water at about 80℃ until it is completely soft, rinse it twice, cut off the sand roots, wash it, scald it with boiling water, take it out and squeeze it out, and cut it into cubes of 1 cm with a knife. Chop the chicken breast into fine paste with a knife, put it in a bowl, add onion and ginger juice to stir the chicken paste, then slowly stir the egg white into the chicken paste to make it porridge-like, and finally add wet starch (10g), refined salt and monosodium glutamate and stir it into chicken paste for later use. Put the oil in the spoon, heat it on a strong fire until the oil temperature reaches 40%, and then put the spoon on a low heat. Pour the chicken paste into the colander and shake it constantly, so that the chicken paste leaks into the oil and is fried into a pea-sized ball (that is, chicken ball). Fry for about 1 min, quickly remove the chicken balls and control the residual oil. Rinse the spoon, pour the chicken soup, add Shaoxing wine, refined salt, monosodium glutamate, onion and ginger juice, set fire to boil, add pine mushrooms and peas, open for 1 min, add chicken balls, thicken with wet starch (10g), and pour chicken oil when it is ripe, and serve on a plate.
Method 3: Fermented Tricholoma matsutake
Ingredients:
300g of fresh Tricholoma matsutake, 200g of chicken breast and 80g of minced ham.
Onion10g, pork fat 70g, egg white 2, refined salt 8g, wet starch 2g, monosodium glutamate 4g, cooked lard 4g, pepper 4g, chicken broth 500ml and ginger 8g.
Making method of fermented Tricholoma matsutake:
1, chicken breast and pork fat are cut into small pieces, pigskin is put on the meat mound, chicken and pork fat are put on the pigskin, pounded into velvet with the back of a knife, put into a bowl, and add 4 grams of salt, monosodium glutamate 1 g, 2 grams of pepper, egg white and onion ginger juice to make stuffing.
2. Wash the mushroom cover, turn the mushroom cover over and put it on the table, spread the stuffing evenly, sprinkle with minced ham, steam it in a bowl for 6 minutes, take it out, and turn it into a plate.
3, the wok is on fire, and the chicken broth is injected. After boiling, add 4 grams of salt, 2 grams of monosodium glutamate and 2 grams of pepper, adjust the taste, thicken with wet starch, drench with bright oil, and pour the juice on the pine mushrooms.