#松菌焖饭#

Name: #松菌焖饭#
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Matsutake; 4 pieces Sausage; 1 piece green pepper; 2 pieces Baby carrot; a little salt; 1 tablespoon Oyster sauce; 1/2 a spoon sesame oil; l spoon Seafood soy sauce; a little Cooking oil

by Private Kitchen Cloud Mansion

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Matsutake is known as the "king of fungi" because of its delicious taste. Its growth process is slow and it takes 5 to 6 years to grow. It cannot be planted manually. It is listed as a second-class endangered species in my country. The charm of Matsutake is not only these, it also has a very high nutritional value. Matsutake contains 18 kinds of amino acids, 14 kinds of essential trace elements for human body, 49 kinds of active nutrients, 5 kinds of unsaturated fatty acids, 8 kinds of vitamins, 11 kinds of mineral elements and their trace elements, 2 kinds of glycoproteins, rich dietary fiber and many kinds Active enzyme. It also contains 3 precious active substances, one of which is the unique anti-cancer substance in the world-Tricholoma matsutake. It can be said that Tricholoma matsutake is the most precious natural medicinal edible mushroom in the world. Not only that, Ichimatsutake is also a frequent visitor at state banquets, and it is a delicacy that every foodie can't miss!"

Ingredients

Some Matsutake
4 pieces Sausage
1 piece Green Pepper
2 pieces Baby Carrot
a little Salt
1 tablespoon Oyster Sauce
1/2 a spoon Sesame Oil
l spoon Seafood Soy Sauce
a little Cooking Oil

#松菌焖饭#

1. Prepare ingredients.

2. Wash the rice and soak in water for half an hour.

3. Use a small blade to gently scrape the mud on the surface of the matsutake mushroom. Use the belly of your finger to moisten it with water and gently wipe it off, and then dry it in the kitchen.

4. Put the sausage in a steamer and steam for 2 minutes, remove the oil and steam until soft.

5. Cut off the outer layer of matsutake, slice part of it, and dice part of it.

6. Wash the green peppers, remove the seeds and cut the white fascia into dices, and dice carrots and sausages.

7. Put a little oil in the pot, warm the oil, add the matsutake, sprinkle a little salt, and fry the matsutake to taste the aroma and serve.

8. Use the remaining oil, add the sausages and diced carrots and stir-fry a little, do not fry them.

9. Put 1 tablespoon of oyster sauce, 1 tablespoon of seafood soy sauce, 1/2 tablespoon of sesame oil, 1 tablespoon of cooking oil, and a pinch of salt into the bowl and mix well.

10. Add appropriate amount of water to the soaked rice, pour in the sauce, and half of the sausage, carrots, and diced green peppers, mix well with chopsticks.

11. The rice cooker is set to Baimi Express and activated.

12. After the rice is simmered, stir it loosely with chopsticks, add the matsutake slices, and then stir in the other half of the sausage, carrots, green peppers, and diced matsutake. The rice will be more fragrant and more beautiful in color.

13. Bowl.

Tips:
Matsutake will be degraded in water when it is soaked in water. Do not soak in water when washing. The scallion and ginger flavor will destroy the original natural aroma of Matsutake. Try not to put it.