The practice of Tricholoma matsutake

Tricholoma matsutake is a kind of pure natural rare and precious edible fungus, known as "king of bacteria". It has special fragrance, taste like abalone, extremely lubricating and refreshing, high nutritional value and medicinal value, and has immunity, anti-cancer and anti-tumor. treatment of diabetes and cardiovascular diseases, anti-aging and beauty, promote intestines and stomach to protect the liver and other functions, let's take a look at the practice of Tricholoma matsutake!

Tricholoma matsutake soup

[materials] 20 grams of dry matsutake, 500 grams of native chicken nuggets, sliced ginger, raw wine, salt.

[practice] ① dry Tricholoma matsutake, then soak in warm water, change water and rinse. Blanch ② chicken nuggets, fish directly into a casserole with boiling water, add sliced ginger, boil the wine and simmer over medium heat. After an hour of ③, add the soaked matsutake and simmer for another hour. Add the right amount of salt 20 minutes before the cease-fire.

[efficacy] tonifying essence, strengthening kidney, tonifying intestines and stomach, delicious taste and easy digestion.

Soft-shelled turtle soup with matsutake

[materials] 20 grams of dried Tricholoma matsutake, one soft-shelled turtle (about 500-800 grams), refined salt, spring onions, garlic, ginger, monosodium glutamate, pepper.

[practice] ① dried Tricholoma matsutake tablets are soaked in warm water for 30-60 minutes and washed. ② put the slaughtered soft-shelled turtle into the pan, add sliced ginger and water, boil over high heat, simmer for about an hour and a half, add matsutake and simmer for about 30 minutes until the soft-shelled turtle is waxy, add salt, garlic, spring onions, monosodium glutamate and pepper before rising the fruit.

Fried matsutake with butter

[materials] 30 grams of Agaricus blazei Murrill, 70 grams of flour, 10 grams of butter, 1 egg yolk, 1 teaspoon salt, 2 teaspoons of wine, 2 slices of lettuce, 2 slices of purple cabbage, 2 tablespoons of mayonnaise, 1 tablespoon of lemon juice, cheese powder and minced chili.

[practice] ① soaked Agaricus blazei Murrill in warm water for 30 minutes, thoroughly soaked and washed. Cut off the root, cut Agaricus blazei Murrill in half and marinate with salt and cooking wine for 5 minutes. Wash and shred ② lettuce and purple kale in a large bowl, add mayonnaise, squeeze in lemon juice and stir well. Add egg yolk and water to the ③ flour to make a paste, melt the butter in hot water, cool slightly, pour into the batter and stir until the batter flows slightly. Dip the Agaricus blazei antler slices with the batter. Put butter in a ④ pan, melt the butter over low heat and turn it into medium heat. Pan-fry slices of Agaricus blazei Murrill until golden on both sides. ⑤ spread the mixed vegetables on the bottom of the plate, put the fried Agaricus blazei Murrill on top, sprinkle with chopped chili and cheese powder and serve.

Carbon roasted matsutake

[materials] 400 grams of steak, 50 grams of willow matsutake, 15 grams of pear, 10 grams of lemon juice, 10 grams of salt, 30 grams of soy sauce, 15 grams of sesame oil, 2 grams of pepper, 45 grams of spicy barbecue sauce.

① cut the whole thick steak into thin slices. Marinate ② steak with pear juice, lemon juice, sesame oil and black pepper for about 30 minutes. Wash ③ matsutake, gently scrape off the skin with a knife and season with salt and soy sauce. ④ spread out a piece of steak, put a delicious matsutake in the middle, then wrap the steak in matsutake and brush it with barbecue sauce. All ⑤ 's matsutake steak rolls are wrapped in tin foil and put in a preheated oven. Bake ⑥ at 180C for 20 minutes and turn it once in the middle.

Braised winter bamboo shoots with willow matsutake

[materials] 100 grams of willow matsutake, 100 grams of winter bamboo shoots, 10 grams of dried shrimp, 15 grams of ham, 40 grams of lard, 5 grams of starch, 2 grams of salt, 3 grams of soy sauce, 3 grams of vinegar, 4 grams of ginger, 4 grams of green onions, 4 grams of garlic, 2 grams of white sugar, 10 grams of vegetable oil, 1 g of sesame oil.

[method] ① Tricholoma matsutake, winter bamboo shoots soaked in boiling water and sliced. Heat oil in ② pan until 6 minutes hot, add bamboo shoots, willow matsutake, ham (sliced), fry, remove oil. ③ add garlic (chopped), spring onion (chopped), ginger (chopped), shrimp, then winter bamboo shoots, willow matsutake, ham and rice vinegar, stir-fry, add salt, soy sauce, sugar and broth, burn over low heat until the soup is in the right amount, thicken with 10 grams of starch (5 grams of starch and water), finally drop in sesame oil, stir-fry and serve.