Fresh pine mushrooms are generally harvested from August to October. The taste is smooth and smooth, such as abalone, refreshing and with a special fragrance, which is unmatched by common fungi. In the face of such a gift of nature, there is no need for too complicated cooking methods. The most classic way of cooking is yellow fried or charcoal grilled. Let's eat at home, or choose the most convenient yellow fried method.
Let me talk about the preservation method of fresh pine mushrooms: (1) If you don't have time to cook immediately when you receive fresh pine mushrooms, please wrap them in a clean paper towel that can absorb water, put on a fresh-keeping bag and put them in the refrigerator o- 5 degrees, try to eat in three to five days. (2) If you want to save it for a long time, you can clean it, wipe the water with paper, put it directly into the fresh-keeping bag, and store it in the refrigerator freezer -18 to -22 degrees. Finished in 12 months. When you eat it, let the water boil and put the frozen pine mushroom down directly, so that it can maintain its taste and taste. Don't take it out and thaw it, then it will be scrapped, because the cells will lose water during thawing, and the taste is much worse! (3) It is also possible to slice the matsutake and store it in the sun.
Fresh pine mushroom cleaning method: fresh pine mushroom with a knife to carefully scrape off the surface of the soil, and then rinse with running water, do not soak in water to clean.
Yellow fried pine mushroom: After the frying pan is hot, put a small piece of butter, wait until the butter is opened, put the sliced pine mushroom into the pan and fry until the golden noodles on both sides. Sprinkle a little salt when eating.
Fresh pine mushrooms can be used for soups, stir-fries, etc., in addition to yellow fried. I used a small portion of yellow fried this time, and the rest were used to cook chicken soup, super fresh.