[How to eat dried matsutake is best]_How to eat_How to eat
Tricholoma matsutake is a very well-known edible fungus.
Because matsutake is scarce, the matsutake we usually eat are processed dried matsutake, which is conducive to preservation.
For dried matsutake, practice is something that many people care about.
So, how does dried matsutake taste best?
Let’s take a look below.
Ingredients for Matsutake local chicken soup: 30 grams of green onions, 20 grams of ginger, one chicken, 20 grams of dried matsutake, 10 grams of wolfberry, and hydrochloride
Clean all raw materials; 2.
2. The chicken is chopped into large pieces, the ginger is sliced, and the mushrooms are foamed;
3. Diced chicken, rinse the blood with running water, and simmer it in the pot; 4.
Add the appropriate water to the casserole, add the chicken nuggets, soaked matsutake and ginger, and simmer for about 2 hours.
After the chicken soup is stewed, add some salt according to personal preference.
Green pepper fried dried matsutake raw materials: about 20 grams of dried matsutake, green red pepper seasoning: salt, garlic, starch, chicken essence, lard, sesame oil, broth, cooking oil Practice: 1.
Wash the dried matsutake and cut into pieces, cut the green and red pepper into pieces, and cut the garlic into pieces; 2.
Put the oil in the pot when it is ignited. When the oil temperature is 60%, pour the mushroom into the pan and leave it in the pan. Leave the remaining oil in the pot.Thinly stir the clams with starch, stir fry evenly, and drizzle with sesame oil before serving.
Features: delicious and refreshing.
Dried Matsutake Roasted Meat Ingredients: pork belly, dried matsutake, onion ginger, cooking wine, soy sauce, rock sugar.
Dried matsutake is soaked with water for 3-4 hours, washed and filtered, and the water is washed and changed 2-3 times during the period; 2.
2. Wash and cut pork belly, boil in water pot and simmer for 2 minutes; 3.
Remove the meat and rinse the filtered water; 4.
4. Ginger pieces are beaten loose, and shallots are knotted for future use; 5.
5. Heat the wok and add the vegetable oil to heat it. Add the onion and ginger to scent; 6.
5. Stir-fry pork belly with low heat;
Cooking cooking wine, add soy sauce and rock sugar and burn until the meat is colored; 8.
Add frizzled matsutake, add water, and simmer over low heat.
5 hours; 9.
Stew until the meat and matsutake are crispy and savoury.
Dried Matsutake ingredients: 100 g dried matsutake, 25 g of chicken oil, 5 g of salt, 5 g of sugar, 125 g of rice wine, 2 g of MSG, 800 g of clear soup.
Soak the matsutake mushrooms in water, wash them in water, squeeze out the water, and cut into 2 cm sections to serve well.
The bowl of matsutake is added with broth, rice wine, monosodium glutamate, salt, and sugar.
Cover the bowl tightly with plastic wrap, steam the basket for about 40 minutes over high heat, take it out, open it and drizzle with chicken oil and serve. From the four methods of stewing, roasting, frying, and simmering, choose a dried matsutakeIn fact, there are still many best ways to eat dried matsutake, which are not explained here one by one. Friends who find it can search for matsutake on the Internet. Of course, it needs to be explained that the taste of matsutake is veryIt is strong, so when you eat matsutake, you must put less seasoning so that the original flavor of matsutake can come out and not be wasted.