Rice with Tricholoma matsutake(song rong fan )

Rice with Tricholoma matsutake

Introduction:

"Tricholoma matsutake is a mushroom with unique personality. It gives off a unique and rich aroma. Some people love it and some people hide it. As the one who loves them, I feel that if I just eat it, I can't enjoy it. The aroma is too strong and direct. It's like a fat hand with a gold ring. So I use the method of matsutake rice to try out a good taste. Take this opportunity to talk about the cooking methods of Japanese Seafood Soup (Dashi) and rice (Gohan). These two tastes are changeable. Let's watch them together! "

Production steps:

Step 1: wash the rice quickly until the water is clear

Step 2: soak for at least 30 minutes

Step 3: wipe off the soil on the top umbrella of Tricholoma matsutake, gently scrape the stipe with a knife to remove the epidermis, and cut into small pieces

Step 4: start making Dashi. Put the Laminaria in cold water for 15 minutes

Step 5: then heat it over medium heat until it boils slightly and small bubbles emerge. Turn off the heat

Step 6: sprinkle in skipjack fillet and let it sink naturally. Let it stand for 5 minutes

Step 7: filter the broth through a fine sieve

Step 8: drain the rice, pour it into the pot, pour in 2 cups of soup, sprinkle with Tricholoma matsutake, drizzle with soy sauce, and stir well. Heat over medium heat, turn to medium heat after boiling, stir once every 10 minutes, stir again every 5 minutes, stir once when the liquid level in the pot is lower than the rice grain, then turn to the minimum heat and simmer for 10 minutes, finally stir once, turn off the heat and simmer for 10 minutes

Step 9: serve with another pair of toasted Tricholoma matsutake

Materials required:

Tricholoma matsutake: 3

Short Japonica Rice: 2 cups

Kunbu: 3 pieces (about 5x10cm)

Skipjack fillet: 1 cup

Light soy sauce: right amount

Water: 2 and 1 / 2 cups

Note: * short japonica rice tastes sticky and glutinous (take northeast rice as an example), long japonica rice tastes clear and elastic (take Thai fragrant rice as an example). In order to match the thick taste of Tricholoma matsutake, short japonica rice is better. *Panning rice needs to be thoroughly cleaned, so as to make rice that looks like grains by grains but tastes elastic and sticky. Therefore, when panning rice, it is difficult to have both nutrition and taste. More panning will lose nutrients and aroma, while less panning will make it difficult to have a good taste. My method is: as much as possible. Washing several times in a short time can balance nutrition and taste. *Japanese Seafood Soup (Dashi) is widely used, yuzishao, Zhuwei, beef pot and so on can be used, is a great natural flavor. *Soy sauce, laminaria, skipjack all contain salt. Pay attention to the saltiness when cooking. *It is better to soak kunbu in cold water first. *Don't stir the skipjack fillets after sprinkling. The fragile skipjack fillets will easily loosen and form fragments that are difficult to filter, making the soup turbid. *When cooking short japonica rice, the common ratio of rice and water is 1:1.3 (volume), because we have soaked for a period of time in advance, so it is just right to use slightly more water of the same volume. *In the later stage of cooking, you need to use a small amount of firepower to stew. If there is a pot or the bottom rice is yellow, it means that the firepower is too large. You can choose to use an insulated iron plate or put it into the oven to set 100 ° C to stew, or turn on the fire for a while and turn off it, and repeat it twice. *When you need to eat, first refrigerate and thaw, and then steam thoroughly to restore the fresh taste. *If you have concerns about hand cooking, of course, you can use an electric cooker, which will be delicious.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Song Rong Fan