Matsutake Beef Stew

Overview

Tricholoma matsutake, scientific name Matsutake mushroom, is a pure natural and rare edible fungus, known as the king of fungi. It can be seen that its nutritional value is good. For more information about matsutake, you can find Du Niang. Fresh matsutake can be fried or grilled and eaten directly. Because it is rare and hard to come by, I haven’t eaten it yet! Dried matsutake has a pure aroma and is particularly delicious when used in soups. Matsutake stewed chicken, very delicious. Instead of chicken, beef was used today, and it tasted particularly good. Ingredients: beef ribs, matsutake, cordyceps, flowers, ginger and scallions. Seasoning: salt, bay leaf, pepper and star anise cooking wine

Tags

• hot dishes
• home cooking
• meat dishes
• old man
• dinner with friends
• winter recipes
• dinner
• beef
• cooking wine
• cordyceps flower
• matsutake
• onion and ginger
• star anise
• zanthoxylum bungeanum
• fragrant leaves
• salt

Ingredients

Steps

1. 1 First wash the matsutake mushrooms with running water, and then soak them in pure water. The same method of operation as cordyceps flower.

   

2. 2 Blanch the beef with onion, ginger and cooking wine, then clean it.

   

3. 3 Remove the matsutake mushrooms and cordyceps flowers, filter the water used to soak the mushrooms and set aside.

   

4. 4 Put the blanched beef, mushrooms, and the water for soaking the mushrooms into the pot together, and add ginger and green onion.

   

5. 5 Add a few peppercorns, a small piece of bay leaf, and two star anise. There must not be too much, just a little bit is enough, too much will take away the flavor.

   

6. 6 Use the rice cooker to make soup, just boil the pot, add salt, and it's ready to eat.