The pine mushroom on the tip of the tongue restores the most authentic taste of the mountain. Good ingredients do not need too much processing, the most simple way to most consider the quality of the ingredients, a bowl of pine mushroom soup, fresh to swallow the tongue (o ^ ^ o) should pay attention to the cleaning of the Matsutake, see tips ~
Out of the box - full of fresh and delicious (o^^o)
Use a bamboo knife to gently scrape off the dirt and impurities on the surface of the pine mushroom to reveal a white surface.
Slice, don't be too thin, just about 3mm. It is best to use bamboo knives or ceramic knives for cutting pine mushrooms, otherwise the velvet scent of pine scent will be bad (o^^o)
The soup pot is boiled, the amount of peanut oil is added, and the pine mushroom pieces are poured.
Boil the fire and turn it over for two or three minutes. Add some salt and chicken seasoning, then pour the appropriate amount of sesame oil. It’s fresh to the original pine mushroom soup that is not slap in the face, it’s out of the pot~~~
1. The pine mushroom should not be blistered, and the buffed velvet will lose nutrients and aroma, affecting the taste. The correct cleaning method is to scrape the dirt and impurities with a bamboo knife or a ceramic knife to expose the white part. Wash it with running water, then immediately dry it with a clean towel; 2. The matsutake slice can't be cut too thin, it is easy to lose moisture during cooking, affecting the taste. When cutting, you should use a bamboo knife or a ceramic knife to cut the pine mushroom into a thickness of about 3 mm. Do not use iron or steel knives. Iron knives and steel knives will cause the pine mites to smear and affect the taste of the pine velvet.