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

In the process of eating matsutake mushrooms, each person can choose different ways to eat them according to their taste. However, when making matsutake mushrooms, special care is required to preserve the original taste and nutritional value of matsutake mushrooms. Due to the special substances in matsutake mushrooms, it is not possible to rinse them directly with water during the cleaning process, which will lose the nutrients in matsutake mushrooms.

At this time, it is also necessary to learn how to fry fresh matsutake mushrooms.

1. Matsutake sashimi.

The most original and authentic way to eat matsutake mushrooms is to eat them raw, where they are cleaned and sliced like sashimi, and then served with salt and wasabi according to your taste.

Method:1Clean the matsutake mushrooms and cut them into thin slices;

2.Make dipping according to personal taste;

3.Let's eat! Sweet and delicious matsutake sashimi!

Tips: Choose more tender matsutake mushrooms, and put them in the refrigerator for ice for a while after cutting them, the taste will be better.

2. Roasted matsutake mushrooms.

Method: 1. Prepare matsutake and butter, wash the matsutake mushroom, peel off the miscellaneous roots of the roots, and slice the matsutake mushroom.

2. Put the butter in the pan, add the matsutake slices, roast on both sides, and sprinkle with salt.

3. The roasted matsutake mushrooms are particularly fragrant.

3. Matsutake pork rib soup.

Method: 1. Prepare matsutake mushrooms, pork ribs, wolfberries, and eat.

2. Clean the matsutake mushrooms, pork ribs, and wolfberries. Then boil water in a pot and blanch the ribs to remove the blood foam. Change the water of matsutake mushrooms and continue to soak, remember, don't throw away the water for soaking mushrooms at this time, and add it when you make soup later, it tastes good.

3. Take a casserole, throw all the ingredients into it, add water and the water of the matsutake mushroom just now, boil over high heat, turn to low heat to cook.

4. After an hour, add a little salt and you don't need to add any seasoning.

Tips: The taste of mushroom is very unique and very delicious, and it lives up to the reputation of "the king of mushrooms". Autumn is dry, so it's the perfect time to drink some of this soup to nourish yourself!

Fourth, matsutake mushroom rice.

Preparation: Ingredients: Prepare rice, matsutake mushrooms, kelp, carrots, chives, butter, peanut oil, salt, and black pepper.

1. 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.

2. Wash the rice with water, add about twice the amount of water used to boil the kelp, soak for 30 minutes, wash the carrots and cut them into cubes, and chop the chives.

3. Wipe off the soil on the surface with a wet towel, gently scrape the stem to remove the epidermis, rinse it gently with water, cut two matsutake mushrooms into cubes and slice one matsutake mushroom.

4. 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 need to fry) and turn off the heat.

5. Transfer the fried matsutake mushrooms and carrots to the rice cooker, add a tablespoon of Japanese soy sauce, and then activate the rice cooking function to cook the matsutake rice.

6. Start 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, fry out of the pot 8, put the boiled matsutake rice on a plate, cover with two slices of fried matsutake mushrooms, sprinkle a little chives to garnish and serve.

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

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.

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.

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.

Stir-fried meat with matsutake mushrooms. Materials.

Matsutake mushroom 250 grams.

150g pork belly.

2 spiral peppers.

Garlic cloves 3 cloves.

3 scoops of light soy sauce.

1 scoop of dark soy sauce.

Salt to taste The preparation of matsutake mushroom stir-fried meat.

Prepare the ingredients, peel the roots and wash the matsutake mushrooms, remove the seeds and stems of the green peppers, slice the pork belly, and peel the garlic cloves. (Matsutake mushrooms should be cleaned clean.) There are many tips on the Internet that emphasize never to scrape off the black layer, but it is still dirty ...... after processingI think it's okay, firstly, the matsutake mushroom I bought is not a expensive commodity, only 20 yuan a catty, and secondly, it is just a taste, and I don't expect how this dish can supplement nutrition, so the principle of processing is clean.

Method: Scrape off the skin of the handle first, then gently scrape off the soil sticky at the top, and finally quickly rub it with running water and dry it with kitchen paper. The only thing to be careful about is not to leave it underwater for too long, otherwise the fungus will absorb water and soften.

It takes a lot of time to get it down! ）

Make room for the pork belly (slice the matsutake mushrooms, slice the garlic cloves, and cut the green peppers.

Pour oil from the pan, stir-fry the meat after the oil is hot, the oil is a little more, and the matsutake mushroom likes oil. Stir-fry the pork more and force out the lard

Stir-fry the green pepper a few times to choke out the spicy taste, add the matsutake mushroom and garlic slices, add light soy sauce and dark soy sauce. After about a few minutes, fry the matsutake mushrooms until soft, the soup thickens, sprinkle an appropriate amount of salt, and turn a few times to get out of the pot.

Ahhhh I poured rice on the soup and ate it.

Tips: Use spicy green peppers, and if you can't buy them, put a few red pepper peels in the stir-frying.

Matsutake mushrooms can be eaten stir-fried. The preparation for stir-frying matsutake mushrooms is as follows:

1. Put the matsutake mushroom in a basin, add water to soak for a while, and put the washed matsutake mushroom into the orange pot.

Abu 2: Wash and slice the carrots and slice the pork.

3. Wash the green onion and ginger and cut into shreds.

4. Slice matsutake mushrooms.

5. Pour cooking oil into the pot and add Qingwusui five-spice powder.

6. Put in the meat slices separately and stir-fry.

7. When the meat slices change color, add green onions, ginger and carrots and stir-fry.

8. Add matsutake mushrooms and stir-fry, add salt and light soy sauce and stir-fry.

9. Thicken the water starch and remove from the pot and serve.

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.

Ingredients: Matsutake mushroom: Appropriate amount.

One green pepper.

Hunan pepper two.

1 piece of minced garlic.

Two of them.

Pepper to taste.

Oyster sauce to taste.

Salt to taste. Soy sauce to taste.

Stir-fried matsutake mushrooms.

Family photo: After washing the matsutake mushrooms, gently scrape off the mud on the surface of the matsutake mushrooms with a knife, wash and slice them, slice the white hob, slice the peppers, shred the garlic, and dice.

Heat the pan with oil, stir-fry the garlic, add the chili pepper and the white pepper, and then add the matsutake mushroom. Stir-fry until the matsutake mushrooms are soft, then add salt, soy sauce and oyster sauce.

Ingredient breakdown. Appropriate amount of pork as the main ingredient.

Appropriate amount of matsutake mushrooms.

Garlic to taste. Appropriate amount of ginger as an excipient.

Appropriate amount of green onion, light soy sauce to taste.

Salt to taste, sugar to taste.

Appropriate amount of chicken bouillon. Salty and umami taste.

The frying process takes ten minutes.

Normal difficulty. The steps to prepare the stir-fried pork slices with matsutake mushrooms.

Slice the pork and marinate it slightly with oil, light soy sauce, ginger, green onions, and garlic.

Add matsutake hair with warm water and rinse.

Tear. Garlic cut into sections.

Remove from the pan and stir-fry the pork.

When the meat changes color, add matsutake mushrooms, add an appropriate amount of water and cook slightly.

Add garlic when it's almost ripe, it's customary to add garlic, but it's okay not to add it. Add salt, sugar, and chicken essence to taste.

It's done, and it tastes good.