Practice of wild Tricholoma matsutake soup

During the two festivals, it rained in succession in my hometown, the temperature was low, and pine mushrooms mushroomed on the mountain. The greatest pleasure after eating at noon every day is to pick pine mushrooms in the mountains with bamboo baskets. Yellow and black, endless fun, as if instantly returned to childhood. In fact, pine mushrooms will arrive as scheduled every year, but when I grow up, I can't pick them up in the mountains every year, but my earnest expectation has never decreased. From snacks to great food, you can't forget anything. More importantly, it carries beautiful memories and homesickness.

Yellow pine fungus

Matsutake was used to make matsutake barbecue yesterday. It's cold today, so I made a delicious and slippery soup of Tricholoma matsutake with delicious Tricholoma matsutake and shared it with you here.

Name: Matsutake Slippery Broth

Features: Delicious, tender, nutritious and delicious.

Ingredients: Tricholoma matsutake pork tenderloin Accessories: garlic, ginger, garlic sprout starch, salt and cooking oil.

Specific practices

1. Remove impurities and root impurities from freshly picked Tricholoma matsutake, soak it in salted water for about 5 minutes, and then rinse it repeatedly with clear water. After cleaning, control the water to dry, and pay attention to light movements throughout the process.

Clean pine mushrooms

2. Slice the fresh pork tenderloin, marinate it with a little salt for 10 minutes, then beat in 1 eggs and stir well, then add a proper amount of starch and stir well, so that each piece of meat is covered with starch for later use.

Sliced bacon

3. Heat oil in the pan, stir-fry ginger and garlic with low fire, then add appropriate amount of clear water to boil, then add washed Tricholoma matsutake, add appropriate amount of salt to continue to boil over high fire, then turn to medium fire and put the meat slices into the pan, stir gently with a spoon after the starch on the surface of the meat slices solidifies, and cook over high fire for about 5 minutes. Finally, add garlic sprouts and salt to taste, stir and continue to cook for about 1 minute.