Stir-fried matsutake and leeks

Overview

Nourishing in autumn and winter, big fish and meat are indispensable. Eating too much meat is not good for health, especially if you eat meat continuously, it will be strange if you don’t gain weight. I recommend a vegetarian dish, stir-fried leeks with matsutake mushrooms. Although matsutake mushrooms are more expensive, they have high nutritional value. Elderly and children eat them to protect their liver and stomach, strengthen their brain and intelligence, and enhance their immunity.

Tags

• hot dishes
• home cooking
• quick dishes
• preparing meals
• lunch
• dinner
• chives
• light soy sauce
• matsutake
• oil
• sugar
• peppercorns
• salt

Ingredients

Steps

1. 1 Remove the roots of matsutake mushrooms, soak them in cold water, and wash them repeatedly.

   

2. 2 Add an appropriate amount of water to the pot. After the water boils, add the pine mushrooms and blanch them. It does not need to be super watery. I always feel that I can only wash them after blanch them in water, so every time I buy matsutake or shiitake mushrooms I have to blanch them in water and then wash them.

   

3. 3 Clean and cut the blanched matsutake mushrooms into pieces. Cut the matsutake mushrooms into thick legs and cut them in the middle. Soak the leeks in light salt water for more than 10 minutes, wash them repeatedly and cut them into sections.

   

4. 4 Add an appropriate amount of oil to the wok, throw in a few peppercorns and saute until fragrant, remove and discard, add matsutake mushrooms and stir-fry.

   

5. 5 Add the leeks, stir-fry quickly over high heat for a few times, and add salt, a little sugar, and a little light soy sauce to taste.

   

6. 6 If you like, you can also add some sesame oil for seasoning. You can add sesame oil according to your personal taste, or you can omit it.

   

7. 7 Remove from pan and plate.