When the temperature of Tricholoma matsutake exceeds 100℃, its 49 active nutrients will be lost by evaporation with water vapor. Therefore, the temperature of Tricholoma matsutake should be controlled below 100℃ when steaming and cooking soup, so as to preserve the nutrition of Tricholoma matsutake to the maximum extent. Boil the soup first, then slice the Tricholoma matsutake and simmer for 30 minutes, so that the active nutrition of Tricholoma matsutake can be completely preserved and its nourishing value is the best.
First of all, matsutake soup
Each person should prepare 1~2 pieces of fresh Tricholoma matsutake, and put them in clean water to boil. The amount of water per 1~2 pieces of Tricholoma matsutake is better. Add a little monosodium glutamate, chicken essence and salt to taste and stew for 15 minutes. Tricholoma matsutake slices are firm and elastic, and the soup is light. If you want to taste more delicious, you can add a little ribs, water bamboo, stew in clear soup, or add cordyceps, sea cucumber and morel to cook together.
Second, steamed Tricholoma matsutake
Steamed Tricholoma matsutake is also a very nutritious way to eat. The temperature is controlled below 100℃, and the steamer with continuous steam circulation and the highest temperature not exceeding 100℃ is selected for cooking, which can ensure that 49 active nutritional components nourishing Tricholoma matsutake will not be destroyed and will not be lost with steam. This cooking method not only retains the nutrition of Tricholoma matsutake, but also retains the natural delicacy of nourishing Tricholoma matsutake because of its simple technology.
The above two methods of nourishing and keeping in good health of Tricholoma matsutake are introduced. If you want to know the market of Tricholoma matsutake, buy fresh wild Tricholoma matsutake and try more ways to eat Tricholoma matsutake, please come to me! I am Yitian, the founder of Matsutake Headline. I have been engaged in the supply chain of Tricholoma matsutake in Shangri-La, Yunnan for more than ten years. I am stationed in Shangri-La, Diqing all the year round, engaged in the procurement and wholesale of Tricholoma matsutake. 10 For many years, we insisted on collecting only rare wild Tricholoma matsutake in Shangri-La. Every matsutake we sent to all parts of the country was collected by local villagers. We insist on self-collection and self-sale, and add our WeChat (Tricholoma matsutake headline initial 999): SRTT 999 allows you to taste different fresh Tricholoma matsutake.