Name: Matsutake Rice
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1.5 cups Rice; 3 pcs Matsutake; 1 small root carrot; 2 small pieces Seaweed after soaking; 2s Chives; 3g salt; 5-8g Japanese soy sauce; 1 small piece butter; Some Crushed black pepper; Some Peanut oil

Matsutake Rice

by Nuan Nuan Shang

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

After "Tip of the Tongue" was broadcast, the matsutake that had been silent for many years became well known overnight, and the scene of the butter-fried matsutake in the show attracted the saliva of countless people. August is the season for picking matsutake mushrooms. Friends who eat food know that I am coveting this bite. They sent me a box of mushrooms from Yunnan. In addition to matsutake, there are also porcini mushrooms, chicken fir, etc., flying from Yunnan to Beijing. , Flew into my home with the unique atmosphere of the forest.

There are many ways to eat matsutake. The most original and best way to taste the original taste of matsutake is "raw food". Matsutake is washed and sliced just like eating sashimi, and then mixed with salt, mustard, etc. according to personal taste; The classic and most mouth-watering way to eat is the buttered matsutake in "Tongue", the washed fresh matsutake slices, and they are fried in heated butter. After the matsutake is fully fragrant, add refined salt to eat; another very loving way is to put matsutake into the soup, a bowl of soup with the deliciousness and nutrition of matsutake, refreshing and easily absorbed by the body; today My matsutake rice is a more affordable and authentic meal. Wash matsutake and cut into small pieces, stir fry with carrots, put it in a rice cooker and cook with the rice, and finally serve with matsutake slices fried in butter. The meal experienced two different ways of eating matsutake.

Matsutake Rice

1. Rinse the kelp, add 500ml of water, boil on high heat and turn to low heat for 30 minutes, then let it cool

2. Wash the rice with water, add about 1.2 times the water of boiling kelp, and soak for 30 minutes

3. Wash and dice carrots, chopped chives

4. Wipe off the dirt on the surface of the matsutake with a wet towel, gently scrape the stalk to remove the epidermis, and rinse gently with water. Two matsutake mushrooms are diced and one matsutake sliced

5. Put a small amount of peanut oil in the pan. After the oil is hot, stir-fry the carrots for half a minute, then add diced matsutake, season with some salt, stir evenly (no need to fry) and turn off the heat

6. Transfer the fried matsutake and carrots to the rice cooker, add a tablespoon of Japanese soy sauce, and activate the rice cooking function to cook the matsutake rice

7. In a separate pot, add a small piece of butter, heat 60% of the oil, and then cut the matsutake slices. Sprinkle some salt to taste on one side, and sprinkle some black pepper on the other side, and fry them out.

8. Put the cooked matsutake rice on a plate, cover with two slices of fried matsutake, sprinkle with chopped chives, and serve.

Tips:
1. After a piece of matsutake is found, it is best to eat it within a week, otherwise the water will be severely lost and the aroma will also be greatly lost.
2. Buying fresh matsutake must be refrigerated and kept fresh, and the shelf life is 5 days under the optimal temperature of 3-5 degrees. If it is not eaten on the same day, it is recommended to store it in the original box. Do not take the matsutake out and put it directly in a fresh-keeping bag.