Fried Tricholoma matsutake with butter-You Are Foodie

By Heloise
50

Fried Tricholoma matsutake with butter

Tricholoma matsutake is a pure natural rare edible fungus, known as the "king of fungi". Studies have proved that Tricholoma matsutake contains 18 kinds of amino acids, 14 kinds of essential trace elements, 49 kinds of active nutrients, 5 kinds of unsaturated fatty acids, 8 kinds of vitamins, 2 kinds of glycoproteins, rich dietary fiber and a variety of active enzymes. In addition, it contains three precious active substances: Double chain Tricholoma matsutake polysaccharide, Tricholoma matsutake polypeptide and Tricholoma matsutake alcohol, a unique anticancer substance in the world. It is the most precious natural medicinal fungus in the world. Tricholoma matsutake not only has balanced and sufficient nutrition, but also has many effects, such as improving immunity, anti-cancer and anti-tumor, treating diabetes and cardiovascular diseases, anti-aging and beauty, promoting intestines, stomach and liver. Tricholoma matsutake is a global natural tonic category. Tricholoma matsutake has a good reputation as a natural nutrient treasure house in the world because of its balanced nutrition and rich content. Tricholoma matsutake is collected and eaten from early July to mid October every year. It has a special aroma and tastes like abalone. It is very smooth and refreshing.

Main Ingredients

Matsutake in Nyingchi, Tibet appropriate

Auxiliary Ingredients

butter A moderate amount
salt A moderate amount

In Tibetan areas, Tibetans generally use their commonly used butter for frying and roasting, with a strong aroma!

Step 1 . Rinse Tricholoma matsutake with cloth and water, tear off the epidermis and slice for future use. (be careful not to use too much force)

Step 2 . Sliced butter

Step 3 . Heat a pan with a piece of butter and melt over low heat

Step 4 . Add Tricholoma matsutake slices and fry them over low heat until the edges on both sides are slightly burnt yellow, and then they are out of the pot (do not fry them too long, grind them with a little sea salt, and you can enjoy them!)

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