Matsutake is a precious fungus species, and many foodies will drool when they hear this delicious food. Matsutake mushrooms are very precious and rare because they cannot be cultivated artificially and can only be parasitic in the wild. Only the best ingredients and the simplest cooking methods can achieve rare deliciousness, just like a beautiful woman without beauty is more charming. This is the reason why everything in the world remains unchanged. Here are eight ways to make matsutake.

8 delicious recipes for matsutake mushrooms!

1. Matsutake clear soup

Ingredients: 20g matsutake, a little salt.

Exercise:

Stew 20 grams of matsutake in water for 15 minutes,

add a little salt and drink. Because matsutake itself has a bit of mineral aroma, it is better to use natural rock salt with the same mineral aroma.

2. Steamed matsutake eggs

Ingredients: fresh matsutake mushrooms, black-bone chicken green shell eggs.

Practice:

Beat the black-bone chicken and green-shell eggs into a paste, add a little water,

steam until six or seven times ripe, add chopped matsutake slices , steamed.

Special note: Silky-bone chicken green-shelled eggs are used here. Tender and fragrant in the mouth.

3. Pan-fried matsutake mushrooms in butter

Ingredients: 2 fresh matsutake mushrooms, appropriate amount of animal butter, and a little salt.

Practice:

1. Wash and slice fresh matsutake mushrooms. The black color on the surface of the matsutake mushrooms does not need to be completely washed.

2. Cut a small piece of butter and set aside.

3. Melt the butter in the pot.

4. Fry the matsutake slices in a pot over low heat.

5. Fry until the edges are slightly burnt, then remove from the pan.

6. Place a pinch of salt on the edge of the plate, or sprinkle some salt with your hands. It tastes great without salt.

4. Matsutake fried rice

Ingredients: rice, matsutake, seasonings

Exercise:

1. Cook the rice first. Recommended to use fragrant rice. The cooked rice is fragrant and soft.

2. Put the frozen diced matsutake mushrooms into a hot pan and fry until cooked. Add salt to taste.

3. Cover the rice and add a little water to simmer.

4. Stir fry evenly. Finally add a little soy sauce to taste and sprinkle with chives.

5. Matsutake chicken soup

Ingredients: matsutake, ginger, chicken, cooking wine, salt

Exercise:

1. For chicken nuggets Blanch it in cold water, take it out and set aside, slice the ginger into slices.

2. Put the blanched chicken pieces into a casserole, add ginger slices, cooking wine and water. After the fire comes to a boil, simmer over low heat for 30 minutes.

3. Wash the fresh matsutake mushrooms and dry them.

4. Use a knife to scrape off the mud from the roots.

After 5.30 minutes, put the matsutake into the casserole and simmer on low heat for 30 minutes.

6. Add appropriate amount of salt before ceasefire.

7. Super delicious and highly nutritious matsutake chicken soup is out

6. Stewed matsutake mushrooms in clear soup, vegetable gallbladder, bamboo rafts

Ingredients: 100 grams of matsutake mushrooms , 20 grams of small green vegetables, 40 grams of bamboo shoots, 5 grams of wolfberry, 300 grams of salt and chicken broth.

Practice:

1. Wash the matsutake mushrooms and cut them into small pieces for later use.

2. Soak the bamboo in water and cut into small pieces for later use.

3. Wash the baby cabbage, cut into small pieces, blanch, remove yellow leaves and set aside.

4. Soak wolfberry in water and set aside.

5. Blanch all the ingredients, put them into a bowl, add chicken stock, lightly season, and steam in a steamer for 1 hour.

7. Grilled Beef Brisket with Matsutake

Ingredients: 400g beef brisket, 150g chilled matsutake, 40g green and red pepper sections, 20g seafood sauce, 20g pork ribs sauce, pork sauce 10 grams, 10 grams of oyster sauce, 10 ml of fresh soy sauce, green onions, bell peppers, ginger slices, star anise, fresh soup, salad oil.

Exercise:

1. Cut the beef brisket into 1-5 cm square pieces, wash the blood, and put it into a boiling water pot with ginger slices, green onion segments, and cooking wine. Chop the other matsutake into chunks and simmer in a fresh stock pot with salt.

2. Heat the salad oil in the pot, add the onion, bell pepper, ginger and star anise and stir-fry until fragrant. Mix with the fresh soup and bring to a boil, then pour into the pressure cooker and add the beef brisket. After pressing for 30 minutes, open the lid and release the steam, pick out the beef brisket, filter the original soup and set aside.

3. Pour the beef brisket cubes and original soup into the frying pan, add the matsutake cubes, add seafood sauce, rib sauce, pork sauce, oyster sauce and fresh soy sauce to taste, and cook for a few minutes before the green and red pepper festival. Stir evenly and remove from the pan.

8. Matsutake sashimi

Japanese style, eat it raw and taste the light and original flavor.

Ingredients: fresh matsutake, ice cubes, lime juice/sashimi sauce/mustard and other dipping sauces.

Practice:

1. Wash the matsutake, slice it, and put it into an ice cube tray covered with lettuce;

2

Tips for preserving fresh matsutake: Store fresh matsutake in the fresh-keeping layer of the refrigerator. This method can extend the shelf life of matsutake to 3 to 7 days. Generally speaking, the best consumption period of fresh matsutake is within a week, so that the matsutake is the most delicious. Matsutake, Yushu Teacher Can Eat Free Complete Collection, eight common recipes for wild fresh matsutake.