Yesterday I bought a box of red matsutake mushrooms, and today I had a day of meetings, and it was very hard to go home, so I wanted to eat something special.
I think that there is still a bag of shrimp heads left over from making hot and sour shrimp in the refrigerator, and I have a wonderful idea, boil a pot of broth, and eat some noodles.
Record as you go, for reference only.
This red matsutake mushroom, no matter what his scientific name is, I am not a student of agriculture and biological plants, when I buy it, the supermarket labels it as red matsutake mushroom, then the following is called red matsutake mushroom.
Fees
Matsutake 10 pcs
20 shrimp heads
10 grams of butter
Preparation of red matsutake shrimp head soup
Red matsutake mushrooms are bought at the supermarket, and this is what they look like after being refrigerated overnight in the refrigerator.
Since red matsutake mushrooms are highly absorbent, they prevent a large amount of water from coming out after frying. I scraped the epidermis clean with a knife and cut off the roots. Wash from the top cap with a running water cartridge to reduce the overall time it takes to get wet.
Take out the raw shrimp heads from the refrigerator without thawing.
This is the shrimp head left over from peeling the shrimp when I bought shrimp and made hot and sour shrimp before.
When I peel the prawns raw, I like to leave the prawns for soup, which adds umami.
Without adding mushrooms, I first stir-fry the shrimp heads with oil to bring out the shrimp oil in the shrimp heads.
Buy a large piece of Anchor butter and put it in the refrigerator and cut it at any time to use.
Heat a pan and melt with butter.
If you use a cast iron pot, the mushrooms will reduce the amount of water coming out.
For the sake of convenience, I still used a non-stick pan.
Add the chopped red matsutake mushrooms (substitute matsutake mushrooms below) in melted butter.
I will have a long clip next to the stove, which will work much better than chopsticks and shovels for heated pots.
Medium-low heat is fine. After the squid, water will be added, I put on the lid and let him fry it slowly, and he is not afraid of the water. Flip all the matsutake mushrooms from time to time, and you're good to go.
You can see that the matsutake mushrooms in the pot are soft and ripe, and there is not a lot of water at the bottom of the pot, and there are some mushrooms that precipitate oil and water again after cooking.
Move the cooked mushrooms to one side and put the frozen raw shrimp heads on the other side.
Keep the heat the same, again on medium-low heat, until the shrimp heads are all discolored.
Turn the shrimp head, cover it with fat, and fill it with clean water that has not covered the ingredients.
Continue over medium-low heat, cover and simmer. Until the soup turns red and the smell of shrimp and mushrooms fuse wafts out.
Remove all the shrimp heads and try to clean all the whiskers.
Use a pressing tool to press the shrimp oil and soup in the shrimp head. Try not to lose the flavor of the umami, and pour the pressed soup back into the pot.
That's the end of it, and I got a bowl of shrimp head matsutake soup. Actually, that's only half of it, and there's still half in the pot, and I'm going to use it to cook noodles.
Remember my dinner? I'm craving a bowl of hot noodle soup.
I left half of the soup in the pot, adding the right amount of water and so much salt from the photo (the amount of water and salt is adjusted according to my usual amount)
Bring the broth to a boil again, and add the somen noodles as a matter of seconds.
The somen noodles are boiled with a hard heart, about eight medium-rare, and the prepared greens are added
I prepared romaine lettuce and okra, washed and cut into small pieces in advance.
That's it! Sprinkle flowers!
Get a pot of noodles to make dinner.
There was also a night of bisque.