Matsutake stew, when should I put matsutake mushrooms?

To stew with matsutake mushrooms, put matsutake mushrooms with other ingredients at the beginning, and make the following preparations:

Ingredients: matsutake mushrooms, tube bones.

Soybeans, scallops.

1. Preparation of ingredients.

2. Put the bones in a pot and boil to remove the blood.

3. Put the scallops, soybeans and matsutake mushrooms into the pot first.

Fourth, put in the bones that have been drained of blood and washed.

5. Add an appropriate amount of water.

6. Close the lid and plug in the power supply, select the meat button and wait for three hours.

After 7. 3 hours, add salt to taste and serve in a bowl.

Matsutake mushrooms are easy to cook, so you don't have to put them too early, if it's a vegetarian soup, you can put it with other ingredients, and if it's a broth, you can put it when the soup is almost ready. In fact, it is not that the longer the stew, the more nutritious, the mushroom soup like matsutake mushroom is at most half an hour, and the broth should not exceed 2 hours at most, and the longer the stew, the greater the nutrient loss.

Chicken matsutake soup 1 chicken.

Matsutake mushroom 100 grams.

2 slices of ginger.

10 Sichuan peppercorns.

Cooking wine, pepper, green onions, a little preparation each.

First clean the chicken, chop it into pieces, then put it in a pot of boiling water and boil the water, remove the blood from the chicken, clean it and set aside.

Wash fresh matsutake mushrooms and set aside.

After the pot is heated, put the lard, fry the chicken pieces until the skin of the chicken pieces is yellow, add water, ginger pieces, cooking wine, pepper, green onions, and peppercorns about 10 grains, after boiling over high heat, beat off the foam, put in the matsutake mushrooms, and simmer over low heat until the rice is boiled, and then you can eat it after putting a small amount of salt to taste.

Tips: When changing to low heat stewing, the water should be added enough at one time, and the fragrance of matsutake mushrooms will be removed by adding water halfway, and it is best to use a casserole for stewing.

After simmering for 30 minutes, wash the dried matsutake mushrooms and put them in, and simmer for another 30 minutes before you can taste them. Matsutake mushroom is a valuable edible mushroom. Matsutake mushrooms have a high nutritional value, containing 17% crude protein, crude fat, and crude fiber.

Soluble nitrogen-free compounds, trace elements such as potassium, iron and vitamin B1

B2, vitamin C

Vitamin PP and other elements are really the king of wild mushrooms.

Expert** "Mushrooms are one of the most ideal foods for the future", and their nutritional value is equivalent to that of animal muscle tissue.

and vegetable protein, 100 200 grams of dried mushrooms per person per day can maintain nutritional balance.

How to store matsutake mushrooms:

A kind of pine mushroom that has been stored for a long time.

Matsutake mushrooms are placed in an impermeable bag made of synthetic resin, drained from the bag to prevent the mushrooms from coming into contact with the air, then sealed and stored at a temperature of 10 to 40 °C.

A method of storing pinemushrooms in a frozen state involves placing them in the first elastic bag made of synthetic resin that is impermeable and impermeable, and expelling the air from the bag to prevent it from coming into contact with the mushrooms.

The bag is then sealed, placed in a second, airtight bag made of synthetic resin, which is also elastic, and the second bag is filled with water and the mouth of the bag is closed, and it is quickly frozen. The present invention also relates to a kind of pine mushroom that has been preserved for a long time by employing the method described above.

The above content refers to the encyclopedia - matsutake mushroom.

The stewed chicken with matsutake mushrooms is cooked thoroughly before it is put into the pot, and continue to disturb the heat and simmer for 15-20 minutes. Mushroom is a precious fungal medicinal material, but it is also very nutritious as a dietary material, the branch plum pie is easy to cook, not easy to boil for a long time, and then the matsutake mushroom muscle stewed and then put in the pot, which can well avoid the loss of nutrients after a long time of cooking.

Although dried matsutake mushrooms can be stewed directly in soup, it is not recommended. Because matsutake mushrooms may adhere to dust and dirt during the drying process, it is best to soak the dried matsutake mushrooms and wash them before simmering them in soup.

Dried matsutake mushrooms, like occasional dried mushrooms, must be soaked in warm water overnight before being stewed with meat. The stew soup is not bad.

Of course, dried matsutake mushrooms cannot be eaten directly, so be sure to soak them in warm boiled water to swell and swell, and the effect will be better in stewed soup.

Dried matsutake mushrooms are best soaked and then stewed in soup.

In general, matsutake mushrooms can improve the body's immunity very well, and also have a good improvement for patients with cardiovascular and cerebrovascular diseases. It can be used to make soup every day, it is generally recommended to boil for about 20-30 minutes, and it also depends on whether the taste of matsutake mushrooms in the soup is strong, if you want to be more intense, it is recommended to stew for a longer period of time.

Of course, matsutake mushrooms can be boiled for 24 hours, but the general recommendation is to soak them for about 30 minutes and soak them in cold water for about 1 hour. If it is a fresh matsutake mushroom, it is best not to soak it in water. You can eat it even if you soak it, but it doesn't taste good.

Soaking matsutake for a long time requires attention to whether it has deteriorated, and if it spoils, it should not be eaten.

Generally, it is soaked in warm water, but it takes 30 minutes to soak before soaking. Matsutake mushroom is a good tonic for the human body, and it has a good effect on many chronic diseases. Dried matsutake mushrooms need to be soaked before eating, generally speaking, about 40 warm water is the most suitable, soak for about 30 minutes until it regains its elasticity.

You can also soak dried matsutake mushrooms in cold water, but it takes a long time to soak in cold water, so it is better to soak them in warm water.

When the water is heated to about 40 degrees Celsius, the dried matsutake mushrooms are soaked in water for half an hour to regain their elasticity, and the taste is very good when making them. Cold water and hot water can be used, but the cold water time is about 3-4 hours, and the warm water time is about 30 minutes.

Boosts immunity:

Matsutake mushroom has the effects of enhancing immunity, lowering blood sugar, strengthening the heart, regulating blood pressure, anti-thrombosis, and anti-virus.

Promotes gastrointestinal function:

Matsutake mushroom has the effects of strengthening the body, tonifying the kidney and strengthening yang, benefiting the stomach and intestines, regulating qi, dissolving phlegm and repelling insects.

Liver protection effect:

Matsutake can promote free radical scavenging, inhibit or block lipid peroxidation caused by free radicals, enhance the activities of SOD, CAT, GSH-PX, improve the body's antioxidant capacity, and have the effect of protecting the liver.

Although matsutake mushrooms are delicious, nutritious, and have high medicinal value, they have a very good effect on resisting cancer and tumors. However, it is also necessary to pay attention to the taboos of matsutake when eating matsutake mushrooms.

When cooking matsutake mushrooms, do not add soy sauce, otherwise it will reduce the nutritional value and affect the taste. Don't drink alcohol when eating matsutake mushrooms, don't drink alcohol when eating any wild mushrooms, because although some wild mushrooms are non-toxic, some of the western components contained in them will chemically react with the ethanol contained in the wine to form toxins and cause poisoning.

When eating matsutake mushrooms, it is best not to mix too many wild mushrooms at one time to eat, because different wild mushrooms are easy to have a chemical reaction when mixed together, and the non-toxic mushrooms become poisonous.

Whether dried matsutake mushrooms can be boiled for 24 hours depends on the storage conditions:

1. If it is placed at room temperature, it cannot be eaten. This is because matsutake mushrooms tend to grow bacteria and cause them to spoil.

2. If it is placed in the refrigerator, it is necessary to see whether there is a peculiar smell and whether there is foam on the water surface. Make sure it's healthy before consuming it.

Dried matsutake soaking method:

When the water is heated to about 40 degrees Celsius, the dried matsutake mushrooms are soaked in water for half an hour to regain their elasticity, and the taste is very good when making them. If you can't know the specific temperature of the water, just boil the water, let it cool for a while, and insert your fingers into the water to test the temperature.

Don't throw away the water left over from soaking dried matsutake mushrooms, it can be used to make soup, which is also very nutritious.

Hello, matsutake mushrooms can be soaked for 24 hours, of course, you can cook soup, but the general recommendation is to soak for about 30 minutes, and soak in cold water for about 1 hour. If it is a fresh matsutake mushroom, it is best not to soak it in water. You can eat it even if you soak it, but it doesn't taste good.

Soaking matsutake for a long time requires attention to whether it has deteriorated, and if it spoils, it should not be eaten.

Hope mine helps.

Question: Dried matsutake mushrooms have been soaked for 24 hours, there are bubbles on the water, can you still eat foam and other phenomena, if such a phenomenon occurs, you can't eat it, because it is easy to breed bacteria when soaked for a long time in summer, causing dried matsutake mushrooms to deteriorate.

Question: After soaking for a while yesterday, there will be bubbles.

Then you smell it, no.

To be on the safe side, don't eat it.

The question is the same as the taste of matsutake mushrooms, and I don't feel that the taste has changed.

That should be edible.

Question Okay, thank you.

It can be made into fresh matsutake chicken soup.

Ingredients: 2 fresh matsutake mushrooms, 1 chicken, 3 scallops, some wolfberries, 1 teaspoon salt.

The first step is to cut the chicken into pieces, and then blanch it for later use, as shown in the figure below.

2. Then clean the prepared wolfberries and put them aside for later use, as shown in the figure below.

3. Cut the fresh matsutake mushroom into pieces with a knife and set aside for later use, as shown in the picture below.

4. Add an appropriate amount of water, matsutake slices, scallops, wolfberries, and chicken pieces to the stew pot, as shown in the figure below.

5. Simmer for two hours, then add an appropriate amount of salt to taste, as shown in the figure below.

6. After seasoning, guess the finger and put it in a bowl, so that the fresh matsutake mushroom chicken soup is ready.