Matsutake mushrooms are very simple to eat, high-end ingredients often only need to use the most simple way of cooking, so that you can retain the full flavor of the matsutake mushrooms and nutrients.

1. Tonic way of eating fresh matsutake

Tonic is a kind of nutritional way of eating, and a good way of eating matsutake should minimize the destruction of matsutake's nutrients. Therefore, there are two most common ways to eat matsutake: steaming and soup.

Steam food, soup should choose adjustable temperature water stew pot, because the matsutake mushrooms in more than 100 degrees of the environment, its 49 active nutrients will continue to evaporate, with the loss of water vapor, the use of adjustable temperature water stew pot, the temperature control within 90 degrees, you can maximize the preservation of the nutrients of the matsutake mushrooms. If you make soup, but there is no waterproof stew pot at home, you can make the soup first, and then put into the matsutake mushroom slices, and boil for 30 minutes, so that the active nutrients of the matsutake mushroom can be retained intact, and the best tonic value.

1.1. matsutake soup practice

Prepare 1~2 fresh matsutake mushrooms per person, fresh matsutake mushrooms sliced into the water in the boiler, the amount of water per 1~2 matsutake mushrooms 1 small soup pot is better, add a little monosodium glutamate (MSG), chicken broth, salt for seasoning, stewed for 15 minutes can be eaten, matsutake mushrooms sliced meat tightly and elasticity, the soup is light yellow, taste fresh and refreshing. If you want to taste more fresh, you can add a little spare ribs, wild rice, can also be used in soup stew, or with cordyceps, sea cucumbers, morel mushrooms and other boiled together.

1.2. matsutake mushroom old hen soup

Prepare fresh matsutake mushrooms 200g, cleaned old hen a, first boiled old hen soup, during which you can fresh matsutake mushrooms slices, matsutake mushrooms slices into the chicken broth, the fire continue to boil for 10 minutes, can be eaten, but also can be stewed with spare ribs, geese, pigeons, and so on, very nutritious, and delicious.

1.3. matsutake steamed egg soup

Eggs with a little water beaten into a paste, steamed to six mature, will be fresh matsutake slices to join, continue to steam until the egg is cooked, and then add a little monosodium glutamate and vinegar seasoning can be.

1.4. matsutake tofu

Slice the fresh matsutake mushrooms, and tofu slices together into the pot to steam for 20 minutes, after steaming and pouring the juice can be eaten. You can also mix the sauce the way you like it or use bottled abalone sauce to make your favorite matsutake mushroom dish.

2. Gourmet Eating of Fresh Matsutake

Gourmet eating is a kind of eating for the pursuit of flavor, but it should be noted that some gourmet eating can destroy the active nutrients of the matsutake mushrooms. The most common ways to eat matsutake mushrooms are: roasted matsutake mushrooms and buttered matsutake mushrooms.

2.1.Roasted Matsutake

Wash and drain the fresh matsutake mushrooms, slice them, use the iron plate to roast, pour ghee produced in Inner Mongolia, put on the matsutake mushroom slices to fry and roast them, roast them until the aroma is fragrant, then you can use them, you can prepare the seasonings such as soy sauce and salt according to your needs.

2.2. Butter Matsutake

Slice the washed fresh matsutake mushrooms and put them into the heated butter for frying. When the matsutake mushrooms are fully fragrant, add refined salt and serve. If you have the conditions, you can use the oven and bake the buttered matsutake mushrooms wrapped in tin foil.

2.3. Matsutake Tempura

Cut the fresh matsutake mushrooms into 4 pieces, put them in the batter made of egg, flour and salt, stir and then fry them in warm oil until golden brown.

2.4. green pepper matsutake

Wash matsutake mushrooms cut into slices, green and red pepper cut into pieces, garlic cut into slices; do the pot ignite the fire into the oil, the oil temperature of 6 into the heat, pour matsutake mushrooms stir-frying out of the pot, the pot to stay in 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, out of the pan before drizzling into the sesame oil, the dish matsutake mushroom food is completed.

3. dry matsutake eating

Dry matsutake mushrooms need to be put into 40 ℃ warm water soaked for 2 minutes before eating, to be restored to its elasticity, and then can be used for steaming, soup and various other cooking methods.