How to make fresh matsutake mushrooms delicious How to make fresh matsutake mushrooms the best to ea

Matsutake mushrooms are the highest grade ingredients, and the best way to eat them is to restore their original flavor with simple cooking.

Dip the matsutake mushrooms in vinegar and water.

Yunnan locals use red vinegar, add a small amount of garlic slices, ginger shreds, and fresh chili dices to make seasonings, and dip fresh matsutake slices in water, which tastes extremely crispy and sweet.

Methods of work. 1.Wash fresh matsutake mushrooms: first scrape the mud from the roots with a knife; Gently rub the surface with a small toothbrush (the simplest being a loofah leaf).

2.Slicing: Cut horizontally and vertically, depending on personal preference and craftsmanship In fact, it also depends on the size of the matsutake mushroom. Generally, it is more convenient to cross-cut long and large matsutake mushrooms.

3.To make the dipping water: use red vinegar, add a small amount of garlic slices, shredded ginger, and diced fresh chili pepper to make a seasoning. Wasabi can also be added according to personal taste.

Deep-fried matsutake mushrooms. Methods of work.

Wash and slice fresh matsutake mushrooms, and the black on the surface of matsutake mushrooms does not need to be completely whitewashed.

Cut a small piece of butter and set aside.

Melt the butter in a pan.

Put the matsutake slices in a pan and simmer.

Fry until the corners are slightly charred, then remove from the pan.

Place a pinch of salt on the side of the plate or sprinkle some salt with your hands. It's delicious to eat without salt.

Roasted matsutake mushrooms. Methods of work.

Wash the matsutake mushrooms, slice them, wrap them in tin foil, preheat them in the oven to 180 degrees and bake them for 10 minutes.

Matsutake rice. Methods of work.

Wash the kelp, add 500ml of water, bring to a boil on high heat and turn to low heat for 30 minutes, then take it out and let it cool.

Rinse the rice with water, add about double the amount of boiled kombu water, and soak for 30 minutes.

Wash and dice the carrots and finely chop the chives.

Wipe off the dirt on the surface with a damp towel, gently scrape off the stalk to remove the skin, and gently wash it with water. Dice two matsutake mushrooms and slice one matsutake mushroom.

Put a small amount of peanut oil in the pot, add the carrots and stir-fry for half a minute after the oil is hot, then add diced matsutake mushrooms, add a little salt to taste, stir-fry well (do not fry) and turn off the heat.

Fresh matsutake mushroom is a very precious ingredient in ancient times, and it is called "matsutake mushroom" in the north, which is a very delicious mushroom, and its taste is so delicious that it has become an ingredient that many families have to eat every three days. It has a variety of methods, and it is particularly delicious to make, such as fresh matsutake chicken soup, fresh matsutake fried rice, and garlic fresh matsutake are all particularly delicious cooking methods, and the following will focus on these three to make an introduction.

1. Fresh matsutake chicken soup Fresh matsutake chicken soup, the method is very simple, first prepare a chicken cut into pieces, or a larger chicken leg can also be cleaned, clean and set aside, fresh matsutake mushrooms can be prepared to cut in half, then boil oil, put in a little green onion for stir-frying, add an appropriate amount of boiling water to boil, put the chicken and fresh matsutake together in it, boil it again into the stew pot and simmer for an hour, sprinkle an appropriate amount of edible salt before getting out of the pot to eat, the taste is very delicious and delicious.

Second, fresh matsutake fried rice fresh matsutake fried rice, is a must-have staple food in the family, first cut the fresh matsutake mushroom into small dices for later use, then start the pot to burn oil, put in the green onion, ginger and garlic to stir-fry the fragrance, beat the two eggs into the pot for stir-frying, after the super sprinkling, put in the fresh matsutake cubes in the pot and stir-fry several times, after smelling the strong fragrance, add two rice, turn on high heat for stir-frying, sprinkle a little edible salt before going out of the pot to eat, very delicious.

3. Garlic fresh matsutake mushroom Garlic fresh matsutake is the signature home cooking dish in many restaurants, fresh matsutake cut into slices, and then cut the garlic into minced garlic, you can cut some side dishes, such as red and green peppers. Then heat the oil, put the minced garlic in the pot for stir-frying, after smelling the garlic fragrance, put the fresh matsutake mushroom into the pot for stir-frying, during the period must turn on the high heat, so that the water of the fresh matsutake mushroom is fully absorbed, and then add the freshly cut red and green peppers, put in the appropriate amount of oyster sauce and light soy sauce to taste, and put the appropriate amount of salt before leaving the pot.

Matsutake mushrooms are expensive in high-end restaurants, but if they can be used at home, they can be much more affordable. The way it eats is unique and unique. Its special role is to gather the happiness and joy of the family!

a.Rough processing of matsutake mushrooms:

Fresh products: first clean the sediment on the fresh products, remove the inedible parts with a knife, change the knife as needed, and then rinse with water to cook, make soup, bake, etc.

Frozen food: Before stir-frying, there are two ways to deal with it:

1.Natural thawing method, that is, put it in a colander basket and let it thaw at room temperature, and then use boiling water to cook it.

2.Leave in boiling water for about two minutes and thaw quickly. After thawing, you can change the knife treatment as needed, rinse and stir-fry or make soup in the pot.

Dry: Soak in warm water at 40 degrees Celsius for about 20 minutes before stir-frying or boiling the soup to soften it before processing it into a delicious dish.

b.Recommended dishes of matsutake mushrooms:

Stewed Category: 1Matsutake consommé:

Simmer matsutake mushrooms with pure water for 15 minutes, add a little salt, and serve. Fresh and refreshing. Only 20g of fresh matsutake mushrooms per person are needed each time.

It can also be stewed with broth, or stewed with cordyceps, bamboo sunflower, morels, etc., but other seasonings such as monosodium glutamate are not added).

2.Stewed straw chicken with matsutake mushrooms: Stew about 100g of washed fresh matsutake mushrooms with washed and reserved grass chicken, and only put refined salt and no monosodium glutamate until stewed. (It can also be stewed with ribs, pigeons, etc.).

Cuisine: 1Butter matsutake mushrooms: Wash fresh matsutake mushrooms and fry them in heated butter. After the matsutake mushroom is fully fragrant, add refined salt and serve. (If possible, it can also be baked in an oven wrapped in tin foil and buttered matsutake mushrooms).

2.Matsutake steamed eggs: After the eggs are beaten into a paste with a little water, steamed in the basket until they are six ripe, add the open matsutake mushrooms and continue to steam until the eggs are cooked.

3.Roasted matsutake mushrooms: Wash and drain fresh matsutake mushrooms, bake them on a charcoal grilled plate, and when fragrant, put them in a small dish with prepared soy sauce and salt.

4.Tempura: Stir 1 4 slices of chopped matsutake mushrooms in a paste made of eggs, flour and salt, and fry them in warm oil until golden brown.

Dim Sum: 1Matsutake Rice:

Mix the rice with some glutinous rice and soak it in water for more than half an hour, shredded bamboo shoots, matsutake mushrooms, shredded carrots, fried tofu slices shredded, kelp plus soy sauce and cooking wine and mix well for half an hour, then add soy sauce, cooking wine, chicken powder to the mixed ingredients, turn on the rice cooker and cook, put edamame in the last ten minutes, and stir evenly after the time is up.

2 Matsutake fried rice: Stir-fry matsutake mushrooms, diced chicken (diced meat), green beans, carrots and salt until fragrant. Then stir-fry the rice. After that, they can be stir-fried together.

Matsutake wine: Slice fresh matsutake mushrooms, soak them in an appropriate amount of liquor, and drink them after a few days. It can be drunk every day to strengthen the body.

Of course, fresh matsutake mushrooms are delicious when boiled, and this way of cooking. It can make matsutake mushrooms particularly sweet, and the mouth is full of fragrance, which is a super refreshing way to eat.

I think it's better to wash the fresh matsutake mushrooms and stew them with chicken pieces, which is not only tender but also nutritious.

Fresh matsutake mushrooms are actually very delicious when fried, there is no need to put oil at all, just sprinkle a little salt after frying, and the original taste.

In the season of matsutake mushrooms, how can you miss this soup.

It can be stewed and eaten with meat. If you eat it this way, you can retain the nutrients of matsutake to the greatest extent.

How to eat fresh matsutake mushrooms to be delicious.

Wipe the matsutake mushrooms with a clean white towel and cut off the roots of the tail with a knife. Do not wash with water, this will lose the fragrance of matsutake mushrooms. The roots are also precious, so don't cut them off in one go, and then cut them into thin and suitable slices.

From below the cap, tear off the matsutake skin with your hand or with a knife until the stipe is completely free of skin. Wipe the cap with a slightly damp white towel.

There are many delicious ways to make fresh matsutake mushrooms: matsutake sashimi, if the matsutake in your hand is clean and flawless, then the best way to eat it is to slice and dip it in a little soy sauce, fresh matsutake mushrooms have a slightly tough crisp feeling, sweet and fresh aroma, and are definitely the most natural taste.

Charcoal-grilled matsutake mushrooms, slice fresh matsutake mushrooms, put them in the oven, only need a little salt, sweet, fragrant, and tough will compound the taste beyond imagination, killing all meat in seconds. Butter matsutake mushrooms, wash and slice the matsutake mushrooms, cut a piece of butter and set aside; Melt the butter in a frying pan, fry the matsutake mushrooms over low heat, and fry until the corners are slightly charred. Sprinkle with a pinch of salt and serve. The rich aroma of butter goes well with the fragrance of matsutake mushrooms.

Green pepper matsutake mushroom, wash and cut the matsutake mushroom into slices, cut the green and red peppers into cubes, and cut the garlic into slices; Make a pot and put in the oil, when the oil temperature is 6 hot, pour in the matsutake mushroom and stir-fry out of the pot, leave the remaining oil in the pot, when the oil is hot and put in the garlic slices to fry the fragrance, add green and red pepper pieces, salt, chicken essence, and broth to thicken with starch, stir-fry evenly, pour sesame oil before leaving the pot, and this matsutake delicacy is completed.

Matsutake chicken soup, if the matsutake mushrooms are not in good condition, use it as a stewed soup. Prepare 1 2 fresh matsutake mushrooms per person, put the fresh matsutake slices into the water and boil, the amount of water is better for every 1 2 matsutake mushrooms 1 small soup cup, add a little monosodium glutamate, chicken essence, salt to taste, stew for 15 minutes to eat, the matsutake slices are tight and elastic, the soup is light yellow, and the taste is delicious and refreshing. Matsutake tofu, slice fresh matsutake mushrooms, put them in a pot with tofu slices and steam them for 20 minutes, then pour the juice after steaming and serve.

You can also mix the juice any way you like or use bottled abalone juice to create your favorite matsutake mushroom delicacies.

If the matsutake mushroom in your hand is clean and flawless, then the best way to eat it is to slice and dip it in a little soy sauce, fresh matsutake mushroom has a slightly tough crispness, sweet, fresh aroma, and is definitely the most natural taste.

Slice fresh matsutake mushrooms and put them in the oven, only a little salt, sweet, fragrant and tough will compound the taste beyond imagination, killing all meat in seconds.

Thinly slice the processed matsutake mushrooms and cook them in a pot with rice.

It is good to wash and eat with dipping sauce, stew soup, and roast.

There are many ways to make it, such as matsutake chicken soup and charcoal-grilled matsutake mushrooms.

Try not to fry it in oil, and try to make it feel fresh.

How to eat fresh matsutake mushrooms to be delicious.

In the season of matsutake mushrooms, how can you miss this soup.

There are many ways to do it, and I think the stew is more delicious.

You can make matsutake mushroom chicken soup, which is super delicious.

Slice matsutake mushrooms and fry them in olive oil.

Matsutake mushroom is the most high-end ingredient, and the best way to eat it is to restore its original taste with simple cooking.

Red vinegar dipped in matsutake mushrooms.

Yunnan locals use red vinegar, add a small amount of garlic slices, ginger shreds, and diced fresh chili peppers to make a seasoning to make fresh matsutake slices dipped in water, making them extremely crisp and sweet.

Method. 1.Wash fresh matsutake mushrooms: first use a knife to scrape the mud from the roots; Then gently scrub the surface with a small toothbrush (the most modest is a loofah leaf).

2.Slicing: Cut horizontally, vertically, depending on personal preference, and technology In fact, it also depends on the size of the matsutake mushroom, which is generally more convenient for longer and larger matsutake mushrooms to cut horizontally.

3.To make dipping water: use red vinegar, add a small amount of garlic slices, ginger shreds, diced fresh chili peppers to make a seasoning, or add mustard according to personal taste.

Fry matsutake mushrooms in butter.

Method. Wash and slice fresh matsutake mushrooms, and the black surface of matsutake mushrooms does not need to be completely whitened.

Cut a small piece of butter and set aside.

Melt the butter in a saucepan.

Fry the sliced matsutake mushrooms in a pan over low heat.

Fry until the corners are slightly charred and then remove from the pan.

Put a pinch of salt on the edge of the plate, or sprinkle a few pieces of salt with your hands, and it is delicious to eat without salt.

Roasted matsutake mushrooms. Method.

Wash the matsutake mushrooms, slice them, wrap them in tin foil, preheat them in the oven at 180 degrees and bake them for 10 minutes.

Matsutake Rice:Method.

Rinse the kelp, add 500ml of water, bring to a boil over high heat, turn to low heat and cook for 30 minutes, then bring it out to cool.

Rinse the rice with water, add about twice as much water as the kelp is boiled, and soak for 30 minutes.

Wash the carrots and dice them, and chop the chives into small pieces.

Wipe off the soil from the surface with a damp towel, gently scrape the stem to remove the skin, rinse it gently with water, dice two matsutake mushrooms, and slice one matsutake mushroom.

Put a small amount of peanut oil in a frying pan, stir-fry the carrots for half a minute after the oil is hot, then add diced matsutake mushrooms, add an appropriate amount of salt to taste, stir evenly (do not stir-fry) and turn off the heat.

Transfer the sautéed matsutake mushrooms and carrots to the rice cooker, add a tablespoon of Japanese soy sauce, and turn on the rice cooking function to cook the matsutake rice.

In another pot, add a small piece of butter, after the oil temperature is 6 hot, cut the matsutake slices, sprinkle an appropriate amount of salt on one side to taste, turn over and sprinkle an appropriate amount of crushed black pepper, and fry out of the pan.

Place the cooked matsutake rice on a plate, cover with two slices of fried matsutake mushrooms, sprinkle with a little chopped chives and serve.

Matsutake mushroom chicken soup.

Wash and slice matsutake mushrooms.

Blanch the chicken pieces and remove them directly into a casserole pot with boiling water.

Add ginger slices and cooking wine to a boil, then turn to medium heat and simmer.

After an hour, add the matsutake mushrooms and reduce the heat to simmer for another hour.

Add salt 20 minutes before the ceasefire.

It can be made into matsutake chicken soup. Ingredients: 200 grams of matsutake mushroom, 800 grams of chai chicken.

Excipients: 20 grams of ginger, 2 grams of salt.

1. Remove the matsutake mushroom and rinse it slightly.

2. Blanch the chicken in the water and take it out.

3. Put the chicken in the rice cooker, add the ginger slices, and press the cook button.

4. Slice matsutake mushrooms.

5. Wait for the chicken to simmer for half an hour, then add the matsutake mushrooms.