How to use matsutake mushrooms and how to do them, how to make matsutake mushrooms and steps

Mushroom has a variety of effects such as improving immunity, anti-cancer and anti-tumor, diabetes and cardiovascular diseases, anti-aging and beauty, promoting stomach and protecting the liver.

Matsutake, scientific name Matsugue, also known as Pinus mushroom, syntomycetes, Taiwan fungus, belongs to the subphylum Basidiomycetes, Mushroom family, is an exophytic mycorrhizal fungus of trees such as pine oak, with a unique rich fragrance, is a rare and valuable natural medicinal mushroom in the world, and is a second-class endangered protected species in China. 1. Egg fried matsutake mushroom.

First we prepare eggs and matsutake mushrooms. Tear or slice the matsutake mushrooms after cleaning, beat the eggs into egg liquid, then pour some olive oil into the pan, heat the matsutake mushrooms with egg liquid, fry them in the pan, and wait until both sides of the matsutake mushrooms are fried until golden brown and add a little salt to eat.

2. Roasted matsutake mushrooms in butter.

First of all, we prepare the matsutake mushrooms we bought, scrape the soil on the surface of the matsutake mushrooms with a knife, and then wipe the matsutake mushrooms with a clean cloth, taking care not to wash them with water, because washing matsutake mushrooms with water may wash away the fresh fragrance of a part of matsutake mushrooms, and roasting them may affect the aroma. Then use a knife to cut the matsutake mushroom into slices of about 3 mm, spread the melted butter on the matsutake mushroom and put it in the oven at 200°C, and wait until the aroma of matsutake mushrooms comes out of the oven and it is ready to eat.

3. Stewed matsutake mushrooms in gravy.

First prepare the pork and ginger, and after cutting the pork into pieces, wash off the blood in a pot under cold water with the ginger. Put the pork and ginger slices that have been washed off the blood water into the stew pot together, add boiling water according to the instructions for use, the stew pot is generally not too full, do not put in the matsutake mushroom first, cover the lid and stew for two hours (during which the matsutake mushroom can be processed, and the treatment method is the same as above, and then the matsutake mushroom will be stewed for another half an hour. Add seasoning salt before going abroad.

The preparation of matsutake is as follows:

1. Matsutake stew.

Method: 1. In the soup cup of the steamer, add about 300ml of purified water and boil the water.

2. Cut the matsutake slices (30-60g) and cook in the soup for 10-15 minutes.

3. According to the personal taste of such as Mengchun, a little salt residue or a little monosodium glutamate can be added to the boiled matsutake soup. In this way, a pot of delicious and nourishing matsutake soup will come out of the pot, and I will feel drooling when I think about it.

2. Roasted matsutake mushrooms.

2. When you heat until you smell the sesame oil, spread the matsutake slices on a baking sheet and turn them constantly.

3. Let the matsutake slices be evenly heated on both sides.

4. Wait for the matsutake slices to be roasted to golden brown before eating, which can be called a complete color, flavor, and flavor.

3. Chicken stewed with matsutake mushrooms.

Method: Make the chicken broth, wait for the soup to stop boiling, multiply the number of people to eat, add matsutake slices, simmer for 10 minutes, and then eat.

Fourth, matsutake health porridge.

Method: Slice or cut the matsutake mushroom into small pieces of about 1 cm, then put it into the cooked porridge, stir slightly, simmer for 15 minutes before eating, you can add salt and other condiments.

5. Matsutake omelette.

Method: Cut the matsutake mushroom into small pieces, put it in the egg custard, then add a small amount of salt and condiments to stir, fry the stirred matsutake egg custard, and then cut it into pieces and put it on a plate to eat.

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. Stir-fry the brown sugar in the pot 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 when they are cooked, turn off the heat evenly and serve them out.

Ingredients Preparation:200g of celery, 200g of lotus root, 50g of lily, 200g of matsutake mushroom, appropriate amount of edible oil, appropriate amount of Sichuan pepper, appropriate amount of salt, appropriate amount of sugar, appropriate amount of starch, appropriate amount of sesame oil

The practice of matsutake mushrooms rises and falls suddenly:1.Wash the celery and cut it into cubes with an oblique knife; Wash and peel the lotus root and cut it into cubes; Lily soaking, you can also use fresh baiba guess together; Remove some of the matsutake mushrooms from the water matsutake mushrooms and cut them into long strips.

2.Pour an appropriate amount of cooking oil into the wok, put it in the pepper boiling pot, pour the prepared celery and matsutake mushrooms into the pan and stir-fry.

3.Then add the lotus root and lily, stir-fry over medium heat, add an appropriate amount, salt and sugar, and stir-fry evenly.

4.Add water and mix the starch thoroughly, pour into the pan and stir-fry over low heat.

5.Before removing from the pan, add a few drops of sesame oil to enhance the flavor.

6.Turn off the heat and serve.

Matsutake mushroom is an extremely common and nutritious food in our daily life, and many friends will go to the supermarket to buy some matsutake mushrooms and prepare them at home for consumption. However, when some friends buy matsutake mushrooms, they find that they don't know how to fry delicious matsutake mushrooms, and unprocessed matsutake mushrooms are easy to deteriorate and damage or the taste changes, resulting in matsutake mushrooms not being able to exert their flavor. So how should we solve this situation where we don't know how to fry delicious matsutake mushrooms?

Next, let me introduce the steps of stir-frying delicious matsutake mushrooms.

Step 1:Pick out the matsutake mushrooms, discard some of the rotten insect parts, wash them, drain them and cut them into evenly sized matsutake slices.

Step 2:After boiling a pot of boiling water, add a little cooking oil and salt, put the matsutake mushrooms in boiling water and blanch them for a few minutes.

Step 3:Put a little sesame oil in the pot, add the minced garlic and stir-fry until fragrant, then pour in the oyster sauce and a little light soy sauce.

Step 4:Add a little water and monosodium glutamate to taste, then pour it on the matsutake mushroom, finally sprinkle a little pepper, put the chopped green onion and then get out of the pot.

After reading my method, now have you learned how to fry delicious matsutake mushrooms? If you learn it, you can quickly share this method so that more people can know how to fry delicious matsutake mushrooms. While carrying out the above steps, we need to pay attention to the fact that matsutake mushrooms are generally suitable for cold salad, so we should pay attention to the time when blanching, so as not to destroy the taste and nutrition of matsutake mushrooms for too long.

These are the steps to stir-fry delicious matsutake mushrooms.

1. Beat two eggs, add twice the volume of warm water, add 2 diced matsutake mushrooms, steam in a hot pot over medium heat for eight minutes, open the lid and add a few drops of soy sauce and chopped green onions, and steam for another minute. Bibimbap to eat, my 2-year-old chick ate a big bowl of rice.

2. Add ginger slices and cooking wine to the fresh chicken and soak it in water and scoop it up to control the water.

3. Put the chicken in a saucepan and simmer for one hour, add two small pieces of ginger, a green onion knot, and a little wolfberry to continue to simmer.

4. Half an hour later, add seven or eight matsutake slices (the 57 I bought was not opened, and there were not many slices for seven or eight slices) and stew for ten minutes to turn off the heat.

5. Aside the oil, put a bowl of soup and a little salt to drink. The soup with oil on the top can be used to make chicken noodle soup, with a few leaves, a few drops of light soy sauce, and a sprinkle of chopped green onions is delicious.

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.