How to make Matsutake buns

Matsutake is a food ingredient with relatively high nutritional value. It has certain antioxidant effects and can play a certain role in preventing tumors. For men, it also has the effect of preventing sexual dysfunction. Therefore, it is a food ingredient with relatively high nutritional value. There are many ways to cook Matsutake. It can be used to make dumplings. Not only does it taste very delicious, it also has good health benefits. Let's take a look at how to make Matsutake dumplings.

How to make Matsutake buns

Ingredients: 600g dough, water, 4g yeast, sugar, stuffing, 400g matsutake mushroom, 200g pork, one carrot, one piece of ginger (about the size of a thumb), one scallion, soy sauce, salt, sugar, sesame oil

First, knead the dough. Put the flour in a bowl, add water, yeast and sugar. Don’t add too much water at first, just try adding water. After mixing, roll it into a ball, put it in a bowl, cover it with gauze and set it aside to rise for a while. Dice the carrots, put them in a pan and fry until the oil turns red. This will allow the carotene to come out. Set aside to cool. The highlight is here! Wash and dice the matsutake mushrooms, then put them into a small bowl. Put the diced carrots, grated ginger and scallions, and minced meat into a bowl. Now you can season it. Put salt, soy sauce, sugar, sesame oil and pepper in a bowl. Use chopsticks or your hands to mix well. Apply a thin layer of oil on the steamer, then put the buns on it and steam them over high heat for 15 minutes, or after boiling over high heat, turn to medium-low heat for 20 minutes. This is steamed. There is no need to put it in the steamer to ferment. The bun skin will still be very soft.

Nutritional value of Matsutake

The nutritional value of Matsutake is very high. It is rich in protein, crude fat, crude fiber, vitamin B1, vitamin B2, vitamin C, niacin, various amino acids, unsaturated fatty acids, nucleic acid derivatives, peptides and other elements. It also has medicinal value and can strengthen the body, benefit the stomach and intestines, relieve pain, regulate qi and resolve phlegm, expel parasites and treat sodium urine disease. Its kidney-tonifying effect is very significant. From the perspective of nutritional components, the rich trace elements in it, especially zinc, must be the main element.

The pharmacopoeia of traditional Chinese medicine mentions that Matsutake has the effects of replenishing essence, nourishing the kidneys, and strengthening yang. In fact, it is not only for the reason of "like cures like". Now we have discovered its theoretical basis: zinc is an element that promotes reproductive ability, and its content in Matsutake is not small.

In the plateau areas, fungi such as Matsutake provide people with rich nutrition, which is not only comparable to vegetables but also better than meat. The vitamin C content it contains is several to dozens of times that of fruits and vegetables; the vitamin B1 content is higher than that of general plant foods; and the vitamin B2 content is higher than that of meat. So it is loved by local residents.