How to fry matsutake mushrooms, how to fry matsutake mushrooms How to fry matsutake mushrooms

There are many ways to prepare matsutake mushrooms:

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One. Matsutake stir-fry.

Matsutake stir-fry is actually not very different from ordinary stir-fried dishes in terms of practice, but the main ingredient is replaced with matsutake mushrooms, such as some common stir-fried matsutake mushrooms with green peppers, stir-fried matsutake mushrooms with shredded chicken, and so on. In terms of method, it is very simple, and here are 2 recommended ways to stir-fry matsutake mushrooms.

Stir-fried shredded chicken with matsutake mushrooms.

Ingredients: 20 grams of dried matsutake mushrooms, 150 grams of shredded chicken, 50 grams of shredded green and red peppers, salt, shredded green onion and ginger, corn starch, rice wine, oil.

Method:1Soak the dried matsutake slices in warm water at 40 degrees for 20 minutes, wash them and cut them into shreds.

2.When the sixth part of the oil pan is ripe, cut the matsutake mushroom, shredded chicken, and green and red pepper shreds, drain the oil, heat the pot again, and add a little oil.

3.Stir the green onion and ginger until fragrant, add cooking wine, add salt, and a small amount of chicken broth, and add the raw materials that have been skimmed with oil.

4.Burn until flavorful, thicken with cornstarch.

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

Matsutake mushrooms are extremely nutritious, so many people like to use them to make soups, and here's how to do it:

1. First prepare 3 fresh matsutake mushrooms.

2. Wash the fresh matsutake mushrooms and wipe them with blotting paper.

3. Cut off the root of the tail with a knife and cut it into thin and suitable slices (do not wash with water, it will lose the fragrance of matsutake mushrooms).

4. Then slice and put it in clean water to cook.

5. The amount of water is generally three times that of matsutake mushrooms, add a little chicken essence and salt as seasoning.

6. Simmer for 20 minutes before serving.

Precautions for cooking matsutake soup:

1. When making soup, you should choose a waterproof saucepan with adjustable temperature, because the 49 active nutrients of matsutake mushrooms will continue to evaporate and be lost with water vapor in an environment of more than 100 degrees. By using a temperature-adjustable saucepan and keeping the temperature within 90 degrees Celsius, you can maximize the nutrients of matsutake mushrooms.

2. There is no water stew pot, you can boil the soup first, then put in the matsutake mushroom slices, and simmer for 30 minutes, so that the active nutrients of matsutake can be completely retained, and the nourishing value is the best.

Sweet and delicious matsutake mushroom rice.

Ingredients: Matsutake mushroom: 500 grams.

Carrot 1/2 root.

3 scoops of light soy sauce.

Oyster sauce 1 scoop.

10 grams of sugar.

Sweet and delicious matsutake rice preparation.

In fact, the steps are the same to make claypot rice. Soak the rice for more than half an hour!

Slice the matsutake mushrooms and dice the remaining bits and pieces. You can also add your favorite vegetables, I added carrots, and last time I added onions!

First stir-fry the diced ingredients with butter! Just add a little salt and sugar to taste! Don't be too salty!

Then fry the flakes of matsutake mushrooms in butter until golden brown on both sides! Sprinkle some black pepper!

The key to not sticking to the pan is to brush the bottom of the pan with a layer of cooking oil! Then pour in the soaked rice and cover half a fingernail with water!

Bring the heat to a boil and continue to simmer, and when the rice is cooked, spread the super vegetables and matsutake mushrooms. Cover the lid with cooking oil on the collar of the lid and continue to simmer for a while. Turn off the heat when you smell a little burnt!

Drizzle with the prepared soy sauce and oyster sauce. That's it! Stir and stir and serve!

3 matsutake mushrooms, 1 spoonful of chopped green onions, 1 spoonful of salt.

Method 1: Wash the fresh matsutake mushrooms, scrape off the roots with a knife, and slice the matsutake mushrooms.

2. Put the cut matsutake slices into a casserole, add hot water, bring to a boil over high heat and turn to low heat, and cook for 15 minutes.

3. Add a pinch of salt.

1. Ingredients: 100 grams of matsutake mushroom, 150 grams of asparagus, half a red pepper, half a carrot, 3 slices of ginger.

2. Excipients: appropriate amount of cooking oil, 1 tablespoon of oyster sauce, appropriate amount of salt, a little starch.

3. The fragrance of matsutake mushrooms is strong, so when cleaning, there are also tricks, not to soak directly in water, but to put it under running water, and gently wipe it with a sponge or cotton cloth while rinsing, so that it can be washed cleanly and avoid too much water affecting its taste.

4. Drain the washed matsutake mushrooms and slice them.

5. Remove the old skin of the asparagus, cut the oblique knife segments, cut the red pepper into pieces, peel and cut half a carrot into diamond-shaped slices. Cut a small amount of ginger slices and stir-fry until fragrant.

6. Due to the different hardness of the ingredients, especially the matsutake slices, which are soft and crumbly, and the asparagus is crisp and easy to cook. Therefore, when stir-frying vegetarian dishes, the first thing to pay attention to is to put different ingredients in the time, and the first thing we do here is to put the asparagus and matsutake slices into the lubricating oil. Here's the first trick.

7. The so-called lubricating oil is to put in the ingredients when the oil temperature is 4 hot, and then pass the oil, so that the purpose is to fry the vegetables deliciously and tenderly. Oiling matsutake mushrooms, do not fry them with a spatula, use a deep wok and quickly stir the spoon.

8. After giving matsutake oil, add asparagus. The time of lubricating oil is very short, basically 5-6 seconds is enough, and it is ready to be set aside.

9. The second trick of stir-frying vegetarian dishes is to make the required sauce in advance. Some friends will find it troublesome, but in fact, this step is very important. Stir-fried vegetarian dishes generally take a relatively short time, and seasonal vegetables or mushrooms such as green leafy vegetables, oil, seasoning, and thickening are more common and important steps.

A vegetarian dish can be cooked in 1-2 minutes, make the sauce in advance, balance the saltiness, avoid the taste deviation (too salty or too sweet) in the process of stir-frying, so that the vegetables maintain a tender and refreshing taste. (I used 2 tablespoons of oyster sauce, half a teaspoon of starch, a pinch of salt, and some amount of water for the sauce).

10. The third trick is to thicken all the ingredients after they are fried to keep the thickening just right. After the matsutake mushrooms and asparagus are served just now, put a little cooking oil in the middle of the pot, stir-fry the ginger slices, pour in the carrot slices and red pepper segments, and stir-fry for half a minute. The purpose of thickening is to make the sauce viscous and evenly wrap the ingredients during the gelatinization process of starch when exposed to heat, making the dish smoother and brighter.

11. Put all the ingredients in, and then pour in the pre-made Xunhao sauce, the soup seems to be nothing, and after evenly wrapping the ingredients, this is the best state. During cooking, the amount of sauce is adjusted according to the ingredients; Do not put too much cooking oil in the process of stir-frying, otherwise the sauce will not be easy to wrap on the ingredients.

12. The dish of vegetarian dishes that comes out of this way is salty, fragrant and refreshing, the color is still bright, and the taste is even more incorrect.

Add salt and cooking wine to the minced pork, stir well, and marinate for 10 minutes. Wash the matsutake mushrooms and cut them into slices. Heat the oil, add the ginger shreds and stir-fry until fragrant, pour in the marinated minced pork, spread and stir-fry until white.

Add the edamame, stir-fry together, pour in about 100ml of water, boil over high heat, turn to low heat and simmer for 3 minutes. Then add the agaricus slices and stir-fry evenly. <

1. Add an appropriate amount of salt and cooking wine to the minced pork, stir well, and marinate for 10 minutes. Wash the matsutake mushrooms and cut them into slices.

2. Heat the oil, add the ginger shreds and stir-fry until fragrant, pour in the minced pork marinated in Liangdou, spread the bushes, and stir-fry until it turns white.

3. Add the edamame, stir-fry together, pour in about 100ml of water, bring to a boil over high heat, turn to low heat and simmer for 3 minutes.

4. Add the agaricus mushroom slices and stir-fry evenly.

The nutritional value of matsutake mushroom: matsutake is better than Yunnan wild matsutake mushroom, high-quality matsutake has a slightly white color, hard texture, stronger aroma, good taste and high nutritional content. It has the ability to improve SOD activity, accelerate the removal of free radicals, delay the decline of tissues and organs, improve cardiovascular function, promote metabolism, improve the body's anti-virus, anti-cell mutation and increase immune function.

Green pepper matsutake mushroom. Excipients: green and red peppers.

Seasoning: salt, garlic, starch, chicken essence, lard, sesame oil, broth, cooking oil Method:

1. Wash and cut the matsutake mushroom into slices, cut the green and red peppers into cubes, and cut the garlic into slices;

2. Sit in the 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, put the garlic slices in the oil and fry the fragrance, add green and red pepper pieces, salt, chicken essence, and broth to thicken with starch, stir-fry evenly, and pour sesame oil before leaving the pot.

Trivia. Matsutake mushroom meat is fat, fragrant, delicious, and is a valuable wild edible mushroom. This contains proteins, fats and a variety of amino acids, including 8 kinds of amino acids necessary for the human body.

It also contains vitamins B1, B2, C and PP. Songkou mushroom has the effect of strengthening the body, benefiting the stomach, relieving pain, regulating qi and dissolving phlegm. The inhibition rates of its fruiting body hot water extract against mouse sarcoma 180 and Ehrlich's carcinoma were 70 and 70, respectively.

This fungus is an ectomycorrhizal fungus of trees.

At present, this fungus is in a semi-artificial cultivation state.

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

The preparation of pan-fried matsutake mushrooms is as follows:Ingredients: 300g matsutake mushroom, 30g butter, a pinch of salt, a pinch of crushed black pepper.

Steps: 1. Remove the roots of matsutake mushrooms, wipe the surface of matsutake mushrooms with clean paper towels (preferably without washing with water), and cut thick slices for later use.

2. Put butter in a pan and melt over low heat.

3. Add matsutake mushrooms and fry until golden brown on both sides, sprinkle with chopped black pepper and salt.

4. Fried matsutake mushrooms.

5. Finish pan-fried matsutake mushrooms.

Main ingredients: 100 grams of dried matsutake mushroom, 350 grams of Chinese cabbage, oil, appropriate amount, appropriate amount of salt, appropriate amount of dark soy sauce, appropriate amount of brown sugar, appropriate amount of green onion and ginger.

1. Wash the matsutake mushrooms and soak them in cold water.

2. Wash the Chinese cabbage and cut it into pieces.

3. Remove the oil from the pan, add the green onion and ginger to the pot and stir-fry the matsutake mushrooms after the fragrance is fragrant.

4. Stir-fry the Chinese cabbage in a pot.

5. Stir-fry in a pan.

6. Put the brown sugar into the pot and fry evenly, add an appropriate amount of water, cover the pot and burn, and stir-fry in a timely manner.

7. Add salt and pepper to the ingredients, stir-fry evenly, turn off the heat, and serve.

8. Finished product diagram of matsutake roasted cabbage.

The delicious recipe for matsutake mushrooms is as follows:Ingredients: 100 grams of dried matsutake mushrooms, 350 grams of Chinese cabbage.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of dark soy sauce, appropriate amount of brown sugar, appropriate amount of green onion and ginger.

Steps: 1. Wash the matsutake mushrooms and soak them in cold water.

2. Wash the Chinese cabbage and cut it into pieces.

3. Remove the oil from the pan, add the green onion and ginger to the pan and stir-fry the matsutake mushrooms.

4. Stir-fry the Chinese cabbage in a pot.

5. Stir-fry in a pan.

6. Put the brown sugar into the pot and fry evenly, add an appropriate amount of water, cover the pot and burn, and stir-fry in a timely manner.

7. Add salt and pepper to the ingredients, stir-fry evenly, turn off the heat, and serve.