The quality of Tricholoma matsutake is influenced by the climate, the temperature is about 16 to 24 degrees, the altitude is about1200m, and the altitude is about 3200m, which is suitable for Tricholoma matsutake to grow in the natural environment. This kind of Tricholoma matsutake is rich in nutrition, with high trace elements and nutritional value. Because it has extremely strict requirements on the growth environment, little annual output, is favored in taste, has irreplaceable nutritional value, and is a rare health tonic in nature, so the market price is high.

So what should a high-quality matsutake do when it is bought home? Here are some matsutake practices that you can usually do at home.

Delicious method of home-made Tricholoma matsutake

Cleaning:

A processing method of clear water Tricholoma matsutake is characterized in that the cleaned fresh Tricholoma matsutake is put into a steamer filled with boiling water, boiled, taken out, cooled to 20-30 DEG C, soaked in a clear water pool, rinsed, taken out and canned in stages, boiled for 65,438+/-0.5 minutes, taken out and soaked in water for 20-36 hours, taken out and canned, and hung in a sterilization pot.

Then unload it and put it on a level ground, pour the boiling water that has been boiling for 60 minutes into the cylinder until it overflows, immediately seal it with a special sealer, and then put the sealed cylinder in cold water to cool it to normal temperature. Features: fresh and fragrant, smooth and tender.

Heat the thick chicken soup to half water, add shredded ginger, garlic slices and scallions, boil and add chopped pine mushrooms. 1 minute later, put a little coriander on the table and order one or two drops of sesame oil.

Steamed cod with pine mushrooms and yellow sauce

Seasoning: Hainan yellow pepper sauce 30g, clear soup 30g, Bajin hot and sour juice 10g, Tricholoma matsutake 10g, onion, ginger * * * 15g, salt 4g, chicken juice 3g, monosodium glutamate 2g, cooking wine 5g, sugar 3g and pepper 2g. Ingredients: 300g of silver cod meat, 0/00g of vermicelli/kloc. This dish is steamed with a piece of Tricholoma matsutake, topped with a hot and sour yellow pepper sauce. The dish is white and golden, beautiful in appearance, sour and appetizing, full of Tricholoma matsutake aroma, and very delicious.

Cut lean meat into thick slices, wash three slices of ginger and three slices of dried tangerine peel, and wash red dates. Spare 2 Ingredients: ginger, salt, Xinhui Chenpi 1 Method/Step Ingredients: ginger, salt, Xinhui Chenpi. Ingredients: 7 Tricholoma matsutake, 350g lean meat and 4 red dates. Today, I use it to make soup. When I make soup, the room smells of soup. That's great!

Tricholoma matsutake is a precious natural fungus in the world. It is a precious edible fungus, which can only be parasitic in the wild and cannot be cultivated artificially, so it is extremely precious. The above is the home cooking method and delicious combination of Tricholoma matsutake shared this time. Try to go home with your little hands and cook delicious and nutritious healthy dishes with pine mushrooms.