How to Eat Matsutake Mushrooms
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There are many ways to eat Matsutake, including Matsutake sea cucumber and Matsutake abalone, which are all precious dishes. Introduction to MatsutakeIt is a fungus of the phylum Fungi, Tricholoma matsutake, also known as pine mushroom and pine mushroom. It is one of the precious edible fungi and enjoys a high reputation. It is regarded as the "king of edible fungi" in Poland. Nutrition of MatsutakeMatsutake mushrooms are delicious and fragrant, and are a rare delicacy at banquets. Matsutake mushrooms are rich in nutrition and have high medicinal value. They contain 17% crude protein, 5.3% crude fat, 61.5% soluble nitrogen-free compounds, and are rich in vitamins B1, B2, C, niacin, calcium, phosphorus, iron, etc. Matsutake has the effects of strengthening the body, benefiting the stomach, relieving pain, regulating qi and eliminating phlegm, and expelling parasites. It also has the effects of treating diabetes and fighting cancer. According to relevant Japanese data, the anti-cancer effect of Matsutake can reach more than 90%. The economic value of Matsutake mushrooms is very high. In the international market, the price of fresh Matsutake mushrooms is as high as 30,000 to 50,000 US dollars per ton, which is far beyond the reach of other mushrooms.How to eat Matsutake mushroomsMatsutake Sea Cucumber 1. Raw materials: 1. Main ingredients: 150 grams of fresh matsutake mushrooms, 150 grams of soaked sea cucumber, and 50 grams of bamboo shoots. 2. Seasoning: cooking wine, MSG, salt, minced ginger, chopped green onion, lard, and chicken broth. 2. Preparation method: 1. Soak fresh matsutake mushrooms in clean water for a while, remove the skin on the cap, wash and slice, blanch in boiling water and drain. 2. Remove impurities from the soaked sea cucumber, clean it, cut it into slices, blanch it in boiling water and remove it. Blanch the bamboo shoots in boiling water and remove it. 3. Put lard in a wok, heat it to 50%, add onion and ginger to stir-fry until fragrant, add cooking wine, add sea cucumber, matsutake mushroom, bamboo shoots, refined salt, Weichuan, chicken soup, and cook until sea cucumber and matsutake mushroom are tasty, put it in a soup plate, and drizzle with sesame oil. Note: Matsutake mushroom is also known as pine mushroom and pine mushroom. It has the effects of nourishing and strengthening the body, regulating qi and resolving phlegm, and relieving pain. With sea cucumbers that nourish the kidney and essence, nourish blood and moisten dryness, and bamboo shoots that regulate qi and resolve phlegm and harmonize the middle, its function is to nourish and clear away, so that it nourishes without dryness, and eliminates without hurting the body. It has the effects of nourishing and strengthening, regulating qi and harmonizing the middle, and resolving phlegm. It can often be used as an auxiliary diet therapy dish for diseases such as loss of essence and blood, physical weakness, emaciation and fatigue, impotence and spermatorrhea, and physical weakness and phlegm. In addition, sea cucumbers also contain substances that can prevent cancer and soften blood vessels. It can be used as a health and nutritional dish for diseases such as cancer and vascular sclerosis. Abalone with Matsutake Mushroom 1. Raw materials: 1. Main ingredients: 150 grams of fresh matsutake mushrooms, 150 grams of canned fresh abalone. 2. Seasoning: refined salt, MSG, scallion segments, ginger slices, wet starch, abalone soup, chicken soup, and lard. 2. Preparation method: 1. Wash the matsutake mushrooms, blanch them in boiling water, remove them, cool them in cold water, peel off the cap skin, cut them into four pieces and place them on a plate. Cut the abalone into three pieces and place them on a plate. 2. Heat lard in a wok, add scallion and ginger and stir-fry until golden brown. Add abalone soup, chicken soup, salt, MSG, matsutake mushrooms, and abalone. Simmer over medium heat until the matsutake mushrooms and abalone are well-seasoned. Pick out scallion and ginger, thicken with wet starch, remove from the pan and place on a plate. This dish uses the sweet and mild nature of Matsutake mushrooms, which are good for strengthening the body, and the abalone, a marine treasure that nourishes yin, moistens dryness, soothes the liver and suppresses yang. It can often be used as a nutritious dish for people with long-term illness, old age, and deficiency of essence and blood. It can also be used as a supplementary food therapy dish for hypertension, coronary heart disease, hyperlipidemia and other diseases. Shrimp with Matsutake Mushroom 1. Raw materials: 1. Main ingredients: 150 grams of soaked matsutake mushrooms, 150 grams of fresh shrimp, 50 grams of bamboo shoots, and 50 grams of green vegetable hearts. 2. Seasoning: cooking wine, refined salt, chopped green onion, shredded ginger, and vegetable oil. 2. Preparation method: 1. Remove impurities from the matsutake mushrooms, clean them and cut them into strips. Wash the shrimps. 2. Heat the oil in a pan, add the scallion and ginger and stir-fry until fragrant, then add the shrimp and stir-fry for a few times, add cooking wine and soy sauce, add salt, matsutake mushrooms, bamboo shoots, and green vegetable hearts, stir-fry until the flavors are absorbed and then serve. Note: Matsutake has the effects of strengthening the body, benefiting the stomach, regulating qi and eliminating phlegm. It has a certain effect on diabetes and cancer. Shrimp has the effects of nourishing the kidney and strengthening yang, nourishing yin and strengthening the stomach. Every 100 grams contains 20 grams of protein, 0.7 grams of fat, 35 milligrams of calcium, 150 milligrams of phosphorus, 1.3 milligrams of iron, 260 international units of vitamin A and vitamin B1, B2 and other nutrients. Bamboo shoots have the effects of clearing heat and eliminating phlegm, relieving hiccups and refreshing the stomach. Green vegetables have the effects of relieving heat and eliminating restlessness, and clearing the stomach. The combination of several ingredients is cooked into this dish, which contains very rich nutrients and has the effects of benefiting the stomach, clearing heat and eliminating phlegm. It can be used as an auxiliary diet therapy dish for patients with weakness, cough and phlegm, impotence, frequent urination, constipation and other diseases. Stir-fried Chicken with Matsutake Mushrooms 1. Raw materials: 1. Main ingredients: 100 grams of soaked matsutake mushrooms, 150 grams of chicken, 50 grams of bamboo shoots, and 50 grams of green vegetable hearts. 2. Seasoning: cooking wine, refined salt, MSG, soy sauce, chopped green onion, shredded ginger, wet starch, and vegetable oil. 2. Preparation method: 1. Remove impurities from the matsutake mushrooms, clean and cut into strips. Clean the chicken and cut into strips. Clean the green cabbage and cut into strips. 2. Heat the oil in a pan, add the scallion and ginger and stir-fry until fragrant, then add the chicken and stir-fry, add cooking wine and soy sauce, add salt and appropriate amount of water and stir-fry until the chicken is cooked, add matsutake mushrooms, bamboo shoots, and cabbage hearts and stir-fry until the flavors are absorbed, thicken with wet starch, add MSG and stir well, then remove from the pan and serve. Note: Chicken has the effect of warming the middle and replenishing qi, nourishing the marrow and adding essence. Bamboo shoots and green vegetables have the effect of clearing away heat and relieving restlessness, and promoting digestion. Matsutake mushrooms and the three ingredients are combined to make this dish, which has the effect of nourishing the stomach, regulating qi and eliminating phlegm. It can be used as an auxiliary food therapy dish for symptoms such as fatigue, poor appetite, frequent urination, constipation, cough and phlegm. Healthy people can eat it to replenish marrow and essence and strengthen the body. Stir-fried pheasant slices with matsutake mushrooms 1. Raw materials: 1. Main ingredients: 100 grams of soaked matsutake mushrooms and 150 grams of pheasant. 2. Seasonings, refined salt, cooking wine, MSG, soy sauce, sugar, chopped green onions, shredded ginger, wet starch, and vegetable oil. 2. Preparation method: 1. Remove impurities from the matsutake mushrooms, clean and slice. Wash and slice the pheasant. 2. Heat the oil in a pan, add the scallion and ginger and stir-fry until fragrant, then add the pheasant slices and stir-fry, add cooking wine and soy sauce, add salt, sugar and appropriate amount of water and stir-fry, add the Matsutake mushroom slices and continue to stir-fry until the pheasant is cooked through, thicken with wet starch, add a little MSG and stir well, then serve. Note: Pheasant meat is rich in protein, fat, calcium, phosphorus, iron, and multiple vitamins, and has the effect of nourishing the spleen and stomach and benefiting the kidney. When paired with matsutake mushrooms, it can provide the human body with rich nutrients and has the effect of nourishing the spleen and stomach. It can be used as a therapeutic dish for patients with physical weakness, reduced appetite, frequent urination, thirst, cough with phlegm, tuberculosis, etc. It has a strong tonic effect on healthy people. Eating too much is prone to hemorrhoids. Roasted Pork with Matsutake Mushrooms 1. Raw materials: 1. Main ingredients: 500 grams of pork with skin, 50 grams of soaked pine mushrooms, and 50 grams of carrots. 2. Seasoning: refined salt, MSG, soy sauce, sugar, chopped green onion, garlic slices, shredded ginger, wet starch, pepper powder, and cooking oil. 2. Preparation method: 1. Remove impurities from soaked pine mushrooms, clean them, and tear them in half. Clean the pork, cut it into thick slices, blanch it in boiling water until it is 80% cooked, clean it, put it in a pot, add a little soy sauce and mix well. Clean the carrots, cut them into slices, blanch them in boiling water, and remove them. 2. Heat oil in a wok until 70% hot, fry the meat slices until golden brown. Add the pine mushrooms to the oil and fry briefly, then drain the oil in a colander. 3. Leave a small amount of oil in the wok, fry the onion, garlic and ginger, add the carrots and stir-fry, then add the pine mushrooms, meat slices, soy sauce and pepper, add appropriate amount of soup, add sugar, simmer until the soup is thick and the meat is crispy, add MSG, thicken with wet starch, and serve. Note: This dish uses pork that nourishes the kidney and blood, nourishes yin and moistens dryness, and pine mushrooms that nourish the body, regulate qi and resolve phlegm. It has the effects of nourishing the kidney and essence, nourishing the liver and blood, and is nourishing but not greasy. It can often be used as a nourishing food therapy dish for the elderly, those who are sick, those who are weak after childbirth, those who are deficient in essence and blood, those who are deficient in kidney essence, and those who suffer from severe damage to body fluids. When eating, it should be noted that those who have exogenous fever, are obese and have a lot of phlegm, and those who have internal dampness should not eat it. |
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