Looking at Chen Fan's dagger with a small cutting board, cutting the matsutake mushroom into thin slices, several people were stunned!

"Van ...... What are you going to do?"

Liu Ming obviously didn't believe Chen Fan, and was a little puzzled by his operation after slicing the matsutake mushroom and then applying mutton fat at the moment.

"That's right, Master Fan, you won't tell us, you have to stir-fry! That's a waste, it tastes so fragrant, I've eaten matsutake thorns, so let me eat two raw." ”

Liu Yan felt that Chen Fan was wasting ingredients, and it was wasted when he fried it on a fierce fire.

"Who told you that I want to make stir-fried food, the more high-end the ingredients, the simplest cooking method is needed, don't you know?"

"This ...... What kind of crooked doctrine is this, and how can you still use a simple method?"

Liu Yan almost took the marching pot and left.

"I don't know such a simple way of cooking, and you all went to college one by one!"

"What's wrong with going to college, I didn't learn to cook, don't you know if it's normal?"

"Okay, Master Fan, don't pretend, tell me how you got it!"

……

Several people were arguing, and Chen Fan also saw a lot of ways to eat matsutake mushrooms on the barrage.

He waved his hand, and then said, "Actually, I use mutton fat to pad the bottom and then roast it to eat, you know!"

After that, the mutton fat had melted away, making a slight sizzling sound.

Chen Fan adjusted the firepower and controlled it to a very low level, and then slowly put the matsutake mushroom slices while sharpening the disposable chopsticks with small bamboo slices.

"The easiest way to eat matsutake mushrooms is nothing more than the following.

Charcoal-grilled matsutake mushrooms, deep-fried matsutake mushrooms, matsutake prickly mushrooms, and the whole rice of matsutake mushrooms, and the most common matsutake stew!

What I'm making now is nothing more than fried matsutake mushrooms, but I think it's charcoal-grilled, believe it or not. ”

After speaking, Chen Fan had already put a piece in front of each of the three of them.

"Seven ripe, just right, the fragrance of mutton fat, wrapped in the flavor of matsutake mushrooms, is just right. ”

After a pause of two seconds, Chen Fan continued to face the live broadcast room and began to explain: New Bayi Chinese Network first released m.. com

"Matsutake mushrooms are very unique mushrooms with a unique and rich aroma.

Someone has asked us how to eat matsutake mushrooms so as not to live up to its deliciousness?

First of all, let me talk about matsutake thorns.

In the eyes of the islanders who are most willing to pay for the umami taste of matsutake mushrooms, matsutake sashimi is more popular. However, it is more suitable for people who prefer the original taste of food and like the unique fragrance of matsutake mushrooms.

In their opinion, any cooking will destroy the original sweetness of matsutake mushrooms, and freshly cut matsutake slices dipped in soy sauce can maximize the true flavor of this forest elf.

Washed and sliced matsutake mushrooms, dipped in sashimi soy sauce, and eaten with wasabi or a little lemon juice, they think it's just beautiful.

I think it's average, it's not too much in line with our national conditions, so charcoal grilling or frying is the most suitable for us.

Charcoal-grilled matsutake mushrooms, this is a relatively primitive way to eat.

After harvesting, the matsutake mushroom is casually torn apart, and the pine branch fire is lit, and the fibers on the ridges slowly curl and shrink in the light and dark of the charcoal fire, mixing the smell of charcoal fire and rosin, and the unique umami of wild matsutake even reveals a breath of aura.

Thirdly, and this is what I am doing now, fried matsutake mushrooms, this one is the most delicious.

It's a dish that most people can accept and can make without any cooking.

The best thing is to use butter, but I don't have it here, and it's the same with sheep fat and fish oil.

Really good ingredients don't require complicated dishes, and that's just the case with deep-fried matsutake mushrooms.

If it is southern Yunnan, which has the most origins, Tibetans will choose to use ghee, but out of the Tibetan area, ghee is not easy to buy and the taste may not be acceptable to ordinary people, so most people will choose to use butter at home.

Wash the fresh matsutake mushrooms with warm soil and cut them into long slices, put them in a pan and patiently fry them on low heat on both sides, and if you don't feel that the flavor is strong enough, you can sprinkle with peppercorns and sea salt.

Matsutake mushrooms absorb oil, and animal fat and matsutake mushrooms are combined to create a plump and sweet taste, which makes people never forget this extreme umami taste after eating it once!

Today, we don't have such good conditions here, but the sea salt is still enough, and there are green mangoes, which like sweet and sour, you can add some of them. ”

Chen Fan pointed to the condiment package next to him and continued his final explanation.

"There is another one, which is matsutake steamed rice, which is also a homely practice. ”

"Matsutake braised rice can be made very simply, just cook matsutake mushrooms and rice in one pot. ”

With a plate of good soy sauce, a plate of good salt, the ratio of the two is half and half, both a little bit, matsutake mushrooms and rice steamed together, after it is ready, put it into a bowl, by the diners themselves to add it to the bowl, mix well and eat, the taste is excellent. ”

"6 My mortal master, I have said so much, it turns out that it is a very simple method!" "The first s://m of the new Bayi Chinese.com.". com

"Although it is a simple answer, it may not be easy to do, just the knife work is actually quite a test!"

"Niu Pi, Fan Ye not only knows how to see a doctor, but also has a hand in making food. ”

"Lulu sauce: Master Fan, you said several ways to eat them, but I see that your matsutake mushrooms are of different sizes, these methods are all appropriate, or are they a little exquisite?"

Seeing that it was Lulu sauce's inquiry, Chen Fan didn't dare to delay, thought about it, and immediately replied:

"Hello, deer sauce, that's right, generally matsutake mushrooms, growing to 5-7cm is the period when the taste is the firmest, suitable for sashimi;

Then, 7-9cm has a thick texture, which is suitable for butter baking, grilling, and frying, which is how I do it now.

Finally, if it grows to a very large size, thank you, 9-12cm, at this time, the texture is soft, and the mouth is suitable for stewed soup. ”

"Lulu sauce: Eh, it turned out to be sauce purple!

"Well, let's start lunch, everyone! ”

After Chen Fan finished speaking, he had already picked up a piece of roasted golden brown on both sides, a slightly upturned piece, and then put it in his mouth.

Then, Chen Fan didn't pay attention to the live broadcast room anymore, but directly started to have lunch with a few people on the scene.

"It's a pity, this is the season when eel is the best time to eat, if you can catch an eel, it's cool. ”

"That's right, Master Fan, why haven't I seen you catch an eel, I like to eat eel pilaf. Liu Yan looked at Chen Fan, who was older than Chen Fan, and had to pretend to be a little sister.

"Well, I didn't pay attention to this, it seems that there is, I have seen the pile of dead fish and rotten shrimp on the beach before, moray eels don't like reef areas, wait a little at noon, let's see where the sailboat goes out! ”

Chen Fan threw a piece of fish head into the pot and began to stew the soup.

The three largest matsutake mushrooms left are for stewed soup.

As for the staple food, the noon posture is not prepared.

Because, the potatoes are already running out.

() I want to talk about "Live Broadcast of Wilderness Survival Integration System" with more like-minded people, and pay attention to "excellent reading literature" on WeChat, talk about life, and find confidants~