Edible processing method of Tricholoma Mushroom When cleaning Tricholoma Mushroom, it's best to soak it in hot water first, soak it soft and squeeze out the water (the water for soaking mushrooms for the first time must be reserved, and the sediment should be taken as clear soup for use). Put the mushrooms in another container, grab some edible salt, and then rinse off the salt. The first bowl of water for soaking Tricholoma Mushroom is precipitated and clarified, so be sure to put it in the pot when making soup, so that the soup will be more delicious.
How to eat Tricholoma matsutake 1, and raw materials for burning Tricholoma matsutake: 200g Tricholoma matsutake, Shuifa Yulan tablet15g, cooking wine, monosodium glutamate, soy sauce, white sugar, wet starch, pepper water, lard and chicken soup.
Practice:
1. Soak Tricholoma in warm water, remove impurities, wash and cut in half. Wash and slice Yulan tablets.
2. Heat the oil in the wok, use a sauce frying pan, add chicken soup, pepper water, cooking wine, monosodium glutamate, white sugar, dried mushrooms and magnolia slices, and simmer on low heat after boiling, stew until the mushrooms are cooked and tasty, thicken with wet starch, and pour in bright oil to serve.
2, black pepper roasted Tricholoma raw materials: Tricholoma, black pepper, onion, oil, salt.
1. Wash the mouth mill.
2. Break off the stem of the mouth mill from the mouth mill and try to ensure the integrity of the mouth mill hat. It's really no good, as long as it doesn't crack.
3. Chop the onion and the stem, put them into a container, pour in the salt, olive oil and black pepper, stir well, and marinate for about 10 minute.
4. Grease the baking pan, put the head of the mouth grinding hat down on the plate, and pile the stuffing of 3 evenly in the small hat.
5. Without preheating the oven, put it directly into the oven, set it at 220 degrees, and heat it for * * * 10 minute.
3. Raw materials for stir-fried meat with Tricholoma: 200 grams of pork belly, 300 grams of fresh Tricholoma, soy sauce, sugar and salt, onion 1 segment, 2 pieces of ginger, garlic 1 petal, 2 pieces of red pepper, and aniseed 1 grain.
Practice:
1. Slice pork belly, wash all the fresh mushrooms and water them in half (after the water is boiled, put the fresh mushrooms in the pan to remove and control the water) for use.
2. When the oil in the pot is heated to 60%, stir-fry the pork belly.
3. Add onion, ginger, garlic, aniseed and red pepper, stir fry, and pour in appropriate amount of soy sauce to stir fry.
4. Add the fresh Tricholoma, stir fry over high fire.
5. Finally, add the right amount of salt and sugar and stir well.
4, oyster sauce Tricholoma raw materials: 300 grams of Tricholoma, oyster sauce, soy sauce, cooking oil.
Practice:
1. Wash the Tricholoma, and everything will be divided into two.
2. Boil the wok with clear water, and add the chopped mushrooms.
3. Mix a tablespoon of oyster sauce and a spoonful of soy sauce to make a bowl of juice.
4. Put the wok on the fire, put a little base oil, and stir-fry it in the boiled mushroom fire.
5. Pour in the prepared bowl juice, stir fry quickly, and wrap the sauce evenly on the mouth mill.
5, cold mushroom raw materials: mushroom, chives, coriander, salt, soy sauce, sesame oil.
Practice:
1. Wash Tricholoma (soak in salt), remove the roots, and then change the knife to slice.
2. Boil the sliced Tricholoma in boiling water for 2-3 minutes, then stir it in cold water, then take it out and drain it for later use.
3. Add salt, soy sauce of seafood, sesame oil and chopped chives and coriander to the cooked dried mushroom slices in turn, mix well and serve.
6. Stir-fried Chinese cabbage with Tricholoma. Raw materials: Tricholoma, Chinese cabbage, cooking oil, salt and soy sauce.
Practice:
1. Wash Tricholoma and cut into thin slices. Remove the roots of Chinese cabbage and clean it for later use.
2. Blanch the mushroom slices in boiling water for one minute, remove and drain.
3. Heat the oil in the pot, and stir-fry the cabbage quickly.
4. Stir-fry the cabbage until it is slightly soft, and then add the mushroom slices.
5. Add a little oyster sauce to freshen up, and finally add some sugar and salt to taste.
7. Mushroom tofu soup Ingredients: 500g of tofu, 50g of mushroom, 25g of winter bamboo shoots, 25g of rape, 2g of salt, 3g of monosodium glutamate 1 g, and 3g of chicken oil.
Practice:
1. Cut the tofu into small pieces, blanch it in a boiling water pot, take it out, cool it with cold water, take it out, remove the water, wash the Tricholoma, remove the pedicle, scald it in a boiling water pot and take it out.
2. Put the wok on the fire, pour in the stock, add the tofu, bring the mushroom to a boil, skim off the floating foam, add the refined salt, green leaves, bamboo shoots and monosodium glutamate to taste, pour in the cooked chicken oil, and serve in a big soup bowl.