Tricholoma matsutake is an edible fungus with good effects of nourishing essence and kidney, strengthening brain and improving intelligence. Its taste is much more delicious than ordinary fungi, which makes people want to eat. It's delicious to make soup or cook with some seafood. Friends want to know how to eat Tricholoma matsutake and how to eat Tricholoma matsutake. The following is to introduce the practice of Tricholoma matsutake.

Stewed Agaricus blazei Murill in Hu Aishan.

material

50g of Agaricus blazei, 500g of fresh yam, 300g of ribs, and a small amount of salt, chicken essence and monosodium glutamate.

working methods

1. Clean a proper amount of Tricholoma matsutake and soak it in clear water.

2. Wash a proper amount of ribs with clear water, and then boil them with water to remove blood.

3. Add about 65,438+0,000 ml of water to the casserole. After boiling, add ribs and Agaricus blazei Murill, and add the water soaked by Agaricus blazei Murill. When it boils again, turn the fire to a minimum and simmer slowly.

4. Peel the fresh yam and cut it into fast shapes with a thickness of about 6 mm ..

5. Cook the ribs and Agaricus blazei for 1.5 hours, then add the fresh yam and cook for 10 minutes.

6. Finally, add salt and chicken essence and a small amount of monosodium glutamate.

skill

There will be a little soil at the end of Agaricus blazei Murill, which can be removed by soaking it for 10 minutes and then using a toothbrush. The soaked water is poured out this time.

Fried agaricus blazei murill

material

Appropriate amount of flour is about 70g, Agaricus blazei 30g, butter 10g, egg yolk 1, salt 1 teaspoon (5g), 2 teaspoons of cooking wine (10ml), 2 slices of lettuce, 2 slices of purple cabbage, 2 tablespoons of mayonnaise (30ml) and lemon juice.

working methods

1) soak Agaricus blazei in warm water for 30 minutes, soak thoroughly and then wash. Cut off the roots, cut Agaricus blazei in half, and marinate with salt and cooking wine for 5 minutes.

2) Wash and shred lettuce and purple cabbage, put them in a large bowl, add mayonnaise, squeeze in lemon juice and mix well.

3) Add egg yolk and water into the flour to make a paste, melt the butter in insulated water, cool it slightly, then pour it into the batter and stir until the batter flows slightly, and then dip the Agaricus blazei slices into the batter.

4) Put the butter in the pan, melt the butter on low heat, and adjust it to medium heat. Put the Agaricus blazei slices in the pan and fry until both sides are golden.

5) Spread the mixed vegetables on the bottom of the dish, code the fried Agaricus blazei on it, sprinkle with pepper and cheese powder and serve.

skill

The water for mixing the batter should be added bit by bit until the batter flows slightly, not too thin or too sticky.

You can choose the vegetables fried with Agaricus blazei according to your taste, but mayonnaise and lemon juice are a good choice. With fried or fried food, it can relieve boredom and refresh.

Fried pork slices with pine mushrooms

material

Pork, Tricholoma matsutake, garlic, ginger, onion, soy sauce, salt, sugar and chicken essence.

working methods

1. Slice pork and marinate it with oil, soy sauce, ginger, onion and garlic.

2. Add Tricholoma matsutake with warm water, wash and tear it off.

3. Cut the garlic into sections.

4. Stir-fry the pork in a frying pan.

5. After the meat changes color, add Tricholoma matsutake, add appropriate amount of water and cook slightly.

6. Add garlic when it is almost cooked. Adding garlic is a habit. Actually, it's okay not to add it. Add salt, sugar and chicken essence to taste.

7. Yes, it's delicious.

Tricholoma matsutake medlar hen soup

material

Ginger slices, hen 1 hen, about five Tricholoma matsutake, two mushrooms, Lycium barbarum and salt.

working methods

1, hen's head, buttocks, claws and internal organs, washed for later use.

2. It is best to prepare matsutake one night in advance. Rinse it twice first, then soak it in clear water. When you do it the next day, take it out and wash it. Don't pour out the water soaked in pine mushrooms for later use.

3. Boil the water, blanch the hen and take it out.

4. add water to the soup pot, add ginger slices, add hens after the water boils, turn on the fire, and then turn to a small fire.

5. Add Tricholoma matsutake and mushrooms and stew for one and a half hours.

6. Add water soaked in Tricholoma matsutake in advance, add Lycium barbarum and stew for another half an hour.

7. Add some salt before cooking.

Mushroom abalone soup

material

Six South African dried abalone (65,438+0), homemade cucumber juice and pumpkin juice (750g each), wild Tricholoma matsutake (300g), ginseng (65,438+000g), antler slices (65,438+05g) and appropriate seasonings.

working methods

1. abalone hair, cut into filaments. Shredded pine mushrooms, flying water.

2, pot fire, add cucumber juice, shredded pine mushrooms, season, thicken into green soup.

3, another pot, add pumpkin juice, abalone juice, seasoning, thicken into red soup.

4. Pour two kinds of soup with different colors into a glass with a model, and decorate it with steamed antler slices and ginseng slices.

Stunt characteristics

Unique taste, rich nutrition, Tai Chi-like shape and beautiful shape.

Pu 'er tea fragrant pine mushroom roll

material

Tricholoma matsutake 500g, foie gras 20g, onion 80g, fresh shrimp 10, wafer paper 10 wafer, Pu 'er tea 1 pot, red wine, eggs, salad dressing, caviar, bread crumbs, butter, cold bacteria and cantaloupe.

working methods

1. Dice Tricholoma matsutake, onion and cold mushroom respectively, mix half of Tricholoma matsutake with foie gras, cold mushroom, onion, red wine and melted butter to make stuffing, wrap it with wafer paper, spread it with egg paste, roll it with bread crumbs, fry it in an oil pan, and plate it.

2. The cantaloupe is carved into a 10 diamond cup for later use.

3. Add shrimp balls and salad dressing to the other half of pine mushrooms, put them in a cantaloupe bowl, put them on a plate, and put Pu 'er tea in the middle.

Conclusion: The above is the content of Tricholoma matsutake practice introduced for everyone. Now everyone knows how to make Tricholoma matsutake. Tricholoma matsutake is a kind of fungus with great nutritional value, which is very beneficial to eat. The methods introduced in this paper are very simple, so interested friends should not miss them.

Practice of Agaricus blazei Murill Soup

Recipe introduction

Agaricus blazei is a rare mushroom, crisp, smooth, delicious and nutritious. Protein and sugar are twice as high as mushrooms. Its mushroom buds are thick and its stalks are plump. With its rich flavor, delicious and sweet, it has been loved by consumers at home and abroad and has become an indispensable excellent banquet soup. Agaricus blazei Murill is an edible fungus rich in sugar and protein. Its main components are polysaccharides and sterols. β -glucan extracted from Agaricus blazei Murill has strong anticancer activity, can inhibit the growth of tumor cells, and has the functions of improving immunity and enhancing energy for human body. It also has the effects of lowering blood sugar, improving diabetes, lowering cholesterol and improving arteriosclerosis. When I first came into contact with Agaricus blazei Murill, it was only because of its delicious taste that I realized its great efficacy. Really can't be underestimated. In autumn and winter, it is the time for tonic. I really need to make more and give it to my family when I have time! Taste and mouthfeel: That soup is really unique! Ordinary mushrooms can't do it, and the nutrition is first-class.

material

Appropriate amount of Agaricus blazei, half chicken, a little lean meat, a carrot, a little red dates, candied dates 1-2, shredded ginger.

working methods

1. Soak Agaricus blazei Murill in clear water, peel chicken, wash and cut into pieces, peel carrot and cut into pieces, and wash red dates for later use;

2. "Fly" the chicken and lean meat into the water a little, then put all the ingredients into the soup pot, add water and follow the soup pot method, which takes about 2 hours to complete, and then add some salt to taste and then take out the pot.

skill

People who pursue health cook with skinless chicken, and people who are used to drinking skinless chicken can do it, but there will be a layer of oil flower.

Stewed Tricholoma matsutake with chicken

condiments

Tricholoma matsutake 50g

1 chicken

condiments

Proper amount of salt

Appropriate amount of white pepper

Proper amount of onion

Appropriate amount of ginger slices

Lycium barbarum proper amount

step

1. Cut the chicken and blanch it.

2. After blanching, add water, scallion and ginger.

3. Slice Tricholoma matsutake.

4. Put the pine mushroom slices and medlar into the pot.

5. In the process of cooking soup, keep skimming off the foam and grease.

6. Cook for about an hour, and then add salt when the chicken is cooked.

7. Cook for another 20 minutes and season with salt and white pepper.

skill

Chicken must be blanched.

Add enough water to the stew at a time.

Don't put salt in advance.

Practice of wild Tricholoma matsutake soup

Materials prepared:

Fresh Tricholoma matsutake 150g, tomato 120g, 2 teaspoons of salad oil, clear soup 1000ml, a little garlic, onion, salt and pepper.

Exercise:

1. Clean up the sludge on fresh Tricholoma matsutake, remove the inedible part with a knife, then wash it with clear water and cut it into thin slices.

2. Wash and peel tomatoes, cut into thin slices, mash garlic and cut shallots into sections.

3. Preheat the soup pot over medium heat, pour in some oil, add onion, garlic, pine mushrooms and half a tomato, and fry for one minute.

4. Add the chicken soup directly into the soup pot, boil it and cook it for half an hour with medium-low heat.

Finally, add the remaining tomatoes and cook for another five minutes.

This clear soup of Tricholoma matsutake is light yellow and delicious and refreshing.

If you want to drink more delicious matsutake soup, you can add a little sparerib and water bamboo on the basis of matsutake clear soup, or you can choose to stew it in clear soup, or stew it with Cordyceps, Dictyophora, Sea Cucumber and Morchella, but no seasonings such as monosodium glutamate.

Practice of pine mushroom sparerib soup

1. Look at dried Tricholoma matsutake. Very clean. I only took a few, and I couldn't bear to use them.

2. It's too fresh. Let's meet Tricholoma matsutake.

3. Wash Tricholoma matsutake, ribs and medlar. Then boil water in the pot, blanch the ribs and remove the blood foam. Tricholoma matsutake is soaked in water. Remember, don't pour out the water for soaking mushrooms at this time. Add it later when you make soup. It's delicious.

4. Take a casserole, throw all the ingredients in, and add water and water that just soaked mushrooms. When the fire boils, turn to low heat.

It will be ready in an hour, just add a little salt, without any seasoning.

skill

Don't throw the water soaked in dried Tricholoma matsutake, you can precipitate it and make soup with clear night. Fresh Tricholoma matsutake can be washed without water, and the soil attached to the surface can be wiped off with paper towels, which can better maintain the umami taste of Tricholoma matsutake.