Unstoppably delicate and delicious-----Matsutake Custard

Overview

Matsutake is a rare and precious natural edible fungus, known as the king of fungi. With the broadcast of "A Bite of China", matsutake mushrooms have become a household name. I once made matsutake chicken stew, but later I found out that it was not matsutake mushrooms, but Agaricus agaricus. Compared with matsutake mushrooms, they are more popular and easier to buy. However, as the Internet becomes more and more developed today, it is only unexpected and impossible to buy. Has it gradually become a reality? (The following is taken from the Internet) Matsutake is a pure natural rare and valuable edible fungus, known as the king of fungi. According to legend, after the atomic bomb attack on Hiroshima in August 1945, the only multicellular microorganism that survived was the matsutake mushroom, which cannot be artificially cultivated in the world. It grows in alpine woodlands above 3,500 meters in the cold temperate zone. It was recorded in the Song Dynasty's "Jing Shi Zheng Lei Wu Ji Materia Medica". Studies have shown that matsutake is rich in protein, with 18 kinds of amino acids, 14 kinds of essential trace elements, 49 kinds of active nutrients, 5 kinds of unsaturated fatty acids, nucleic acid derivatives, peptides and other rare elements. It also contains three precious active substances, namely double-stranded matsutake polysaccharide, matsutake polypeptide and the world's unique anti-cancer substance - matsutake alcohol. It is the most precious natural medicinal fungus in the world. Matsutake mushrooms are collected and eaten in autumn from early August to mid-October. It has a special strong aroma and tastes like abalone, extremely smooth and refreshing. Matsutake mushrooms are regarded as sacred mushrooms in Japan. Japanese people are accustomed to eating matsutake dishes in autumn. They believe that the shape complements the shape. Eating it has the effects of strengthening the essence and kidneys, strengthening the brain and improving intelligence, and anti-cancer.

Tags

• soup
• home cooking
• chinese banquet
• common dishes
• maternity
• old man
• breakfast
• spring recipes
• farm food
• free range eggs
• light soy sauce
• matsutake
• matsutake water
• sesame oil

Ingredients

Steps

1. 1 Wash the matsutake mushrooms with water, then add water to soak them.

   

2. 2 I soaked the soaked matsutake the night before.

   

3. 3 Bring the matsutake and matsutake water to a boil and simmer over low heat for 10 minutes until the aroma is fully released.

   

4. 4 Take out the cooked matsutake and cut into small pieces.

   

5. 5 Beat the eggs and add the cooled matsutake water. The water is generally 1.5-2 times as much as the eggs.

   

6. 6 Sieve twice.

   

7. 7 Pour into a bowl, cover with plastic wrap, poke holes with toothpicks, steam over medium heat for 5 minutes after the water boils.

   

8. 8 Add the matsutake mushrooms and steam for another 5 minutes.