Type 1: [Stir-fried matsutake mushroom with green pepper]

Ingredients: 8 fresh matsutake mushrooms, 2 wrinkled green peppers;
Excipients: rice oil, salt;
Method:

1. Clean and cut fresh matsutake mushrooms into thin slices for later use;
2. Wash the wrinkled green pepper and remove the stem, and then cut it into small pieces with a hob;
3. Add a little rice oil to the wok, add the matsutake slices and fry them until fragrant;
4. Add the green pepper and fry it again;
5. Then stir-fry the two ingredients evenly and add some salt to taste;
6. Remove from the pot and put on a plate;

Type 2: [Matsutake pigeon soup]

Ingredients: 1 pigeon, 3 small slices of ham, 4 matsutake mushrooms;
Excipients: cooking wine, salt, ginger, green onion, wolfberry;
Method:

1. After the pigeon is cleaned, cut off the tail, blanch it in clean water, and put some ginger slices and green onions;
2. Cook until the pigeon changes color, remove the blood foam and drain the water, put it in a saucepan, add ham slices, ginger slices and green onion knots;
3. Add an appropriate amount of water and cooking wine, simmer for 2 hours;
4. Wash the fresh matsutake mushrooms, absorb the water, and then cut them into thin slices;
5. After boiling for 1 hour, put the matsutake slices into the soup and simmer together, add a little salt and mix well, and simmer again for 1 hour;
6. This is a stewed matsutake pigeon soup, sprinkle a little wolfberry in the last 5 minutes;

Type 3: [Matsutake shrimp soup]

Ingredients: 4 matsutake mushrooms, 10 homemade shrimp balls, 6 cabbage sums;
Excipients: rice oil, salt, wolfberry;
Method:

1. Fresh matsutake mushrooms are cleaned and cut into thin slices, and the cabbage sum is washed and set aside;
2. Add a little oil to the pot, put the matsutake slices into the pot and fry them, or you can put them in the soup without frying;
3. Then pour the soup from the shrimp balls into the pot;
4. After the soup boils, add the choy sum and add a little salt;
5. Finally, put the shrimp balls into the soup and boil, sprinkle a few wolfberries to decorate;
6. Put the bowl out of the pot;

Fourth: [Matsutake millet porridge]

Ingredients: 100 grams of millet, 50 grams of rice, 3 Cantonese cabbage sums, half a carrot, a small amount of pigeon meat, 5 matsutake mushrooms;
Excipients: broth, salt, shredded ginger, sesame oil;
Method:

1. After washing millet and rice with water, put them in the rice cooker, add an appropriate amount of broth and start cooking porridge;
2. After the fresh matsutake mushroom is cleaned, cut into small carrots, Cantonese cabbage sum, and matsutake mushrooms respectively, tear the cooked pigeon breast small, and cut the ginger shreds for later use;
3. It takes 1 hour to cook porridge in the rice cooker, and after cooking for about 30 minutes, add the carrot cubes first, and then put the matsutake mushroom grains in, stir well and continue to cook;
4. After cooking for the remaining 15 minutes, put the pigeon meat into the boil;
5. In the last 5 minutes, add shredded cabbage, mix well and boil, add a little salt to taste;
6. Before cooking, add a little shredded ginger, pour in a little sesame oil and mix well;

Type 5: [Matsutake bacon claypot rice]

Ingredients: 100 grams of rice, 60 grams of Cantonese sausage, 5 Cantonese cabbage sums, 3 matsutake mushrooms, 1 egg;
Excipients: rice oil, rice wine, salt, claypot rice soy sauce, shredded ginger;
Method:

1. For fresh matsutake mushrooms purchased online, first clean the roots, then wipe them clean with a soft cloth in running water, absorb the water with kitchen paper towels, then cut the washed matsutake mushrooms into thin slices, and then put them in an oil pan to fry them slightly;
2. Wash the Cantonese cabbage sum and blanch it in a pot, add some salt and oil to the water;
3. Cantonese bacon obliquely cut into thin slices for later use;
4. Wash the rice in advance and soak it for half an hour, then put it in a casserole, add an appropriate amount of water and a few drops of oil to start cooking;
5. Cook until the water in the pot is almost dry, first put in the Cantonese bacon and cover the lid and simmer for 5 minutes;
6. Then add the choy sum and matsutake mushroom slices, sprinkle a little ginger shreds, beat in an egg, cover and simmer for another 10 minutes;
7. Turn off the heat when the time is up, simmer for another 5 minutes, open the lid and pour in an appropriate amount of soy sauce for claypot rice, and mix well when eating;

Type 6: [Scallop matsutake sauce]

Ingredients: 150 grams of fresh matsutake mushrooms, 80 grams of dried scallops after soaking, 80 grams of onions, 30 grams of ham;
Excipients: rice oil, rice wine, light soy sauce, oyster sauce, salt, sugar, bean paste;
Method:

1. Fresh matsutake mushrooms purchased online, processed and cut into small pieces;
2. After soaking the scallops in advance, crush them with the back of a knife, cut the onion into small pieces, and the ham into small pieces;
3. Pour an appropriate amount of rice oil into the pot, first pour in the onion grains and stir-fry evenly, after the onion is fragrant and soft, add matsutake mushrooms and stir-fry evenly;
4. Stir-fry until the matsutake mushroom is soft, add the dried scallops and continue to stir-fry;
5. Finally, add the ham cubes and stir-fry evenly, the whole process takes about 20 minutes;
6. Then add an appropriate amount of rice wine or cooking wine and stir well, then add light soy sauce, oyster sauce and bean paste and stir-fry evenly, then add a little salt and an appropriate amount of sugar and stir-fry evenly;
7. Boil over medium-low heat for a while to turn off the heat, cool it and then put it in a container and put it in the refrigerator for refrigeration.