Dried matsutake mushroom is higher in nutrients than fresh matsutake mushrooms, all kinds of nutrients of dried matsutake mushrooms can nourish the body of healthy people, people with qi and blood deficiency and anemia can often use dried matsutake mushrooms to reduce and enhance resistance, dried matsutake mushrooms are considered to be high nutrient health medicinal diets after being cooked, if you use dried matsutake mushrooms to make soup, you can preserve many nutrients of matsutake mushrooms. Dried matsutake mushrooms can be cooked, stewed, small snacks and matsutake rice can meet your different taste of eating methods, but also can be made into matsutake wine, before making dried matsutake mushrooms, dry matsutake mushrooms should be soaked in small water, generally can be soaked in warm water around 40 ° CC dried matsutake mushrooms, each time you soak for 30 minutes, how to make dried matsutake more delicious? Let’s take a closer look.

One.Raw materials: dried matsutake mushroom (20g), chai chicken (1), shallots 30g, wolfberry 10g, ginger slices 20g, and a small amount of salt.

Two. Method 1.Clean up all raw materials; 2. The chai chicken is chopped into pieces, the ginger is cut into slices, and the matsutake mushrooms are soaked, 3. The sliced chai chicken is washed with water to remove the blood foam and blanched in the pot; 4. Add appropriate water to the stone pot, and after the water boils, put in the raw materials such as chai chicken pieces, soaked matsutake mushrooms and ginger slices, and simmer for 2 hours; 5. After the old hen soup is stewed, add a small amount of edible salt according to your preference.

Three. Frequently Asked Questions You can also soak dried matsutake mushrooms in cold water, but it takes longer to soak in cold water, so it is more suitable to soak in warm water. The water used to soak dried matsutake mushrooms is nutritious and can be used to cook porridge, so you don’t have to throw it away, if it’s matsutake mushroom skin, you want it, because there is more fine sand in the matsutake mushroom transmission belt, which affects the taste. Four. How to eat dried matsutake mushrooms 1.Stew matsutake mushroom white soup: Simmer matsutake mushrooms with purified water for 15 minutes, add a little salt, and then you can take it. Aromatic and delicious. Each person only needs 20C of fresh matsutake mushrooms at a time. 2. Dishes Roasted matsutake mushrooms: Put the fresh matsutake mushrooms that have been cleaned and dried on a charcoal plate and bake, and when the aroma is tangy, put them in a small dish with light soy sauce and salt ready to eat. Unsalted butter matsutake mushrooms: Wash fresh matsutake mushrooms and fry them in warmed unsalted butter. After the matsutake mushrooms are fragrant, add salt and you can take it. 3. Small snacks matsutake rice: mix the rice with some rice and soak it for more than half an hour, bamboo shoots, matsutake mushrooms, shredded carrots, fried tofu slices cut into strips, kelbujia light soy sauce and rice wine and then put it for half an hour, then add light soy sauce, rice wine, open the rice cooker and cook with thermoplastic resin, and finally serve soybeans in ten minutes, and stir evenly after the time is up. 4. Matsutake wine Freeze-dried matsutake mushroom full name: vacuum pump low-temperature dried matsutake mushrooms. It is a dried matsutake mushroom produced by vacuum pump low-temperature drying technology, and it is a delicious organic chemical emerald green food with delicious nutrients. Vacuum pump low-temperature drying technology is one of the most technologically advanced food production processes in contemporary times, and the processing technology is under a certain ultra-low temperature bottom pressure standard.The sublimation heat, which is necessary in many aspects, immediately lifts the moisture in the product from the solid state to the vapor state and removes it, so as to achieve the purpose of dehydration.