松茸 - 菌中之王 Matsutake–The King of Mushrooms

松茸, 純天然的珍貴食用菌類, 被譽為「菌中之王」。相傳1945年8月廣島原子彈襲擊后，唯一存活的植物只有松茸，目前全世界都不能人工培植。 在歐洲、日本自古就視為山珍, 日本在古代還把松茸作為百姓向貴族和皇親國戚進獻的貢品之一。

Matsutake, pure natural edible fungus, known as "The King of Mushrooms". According to legend, after the Hiroshima atomic bomb attack in August 1945, the only surviving plant was matsutake. Nowadays, Matsutake can still not able to be cultivated artificially. Europe and Japan treated it as delicacies since ancient times. In ancient times, the ordinary people in Japan even used Matsutake as one of the tributes dedicated to the royal family.

松茸不僅營養均衡, 而且還有提高免疫力、治療糖尿病及心血管疾病、抗衰老養顏。 中醫學認為松茸性平味甘, 健腦益腎、 扶正補虛, 是體弱多病者的補身佳品。 現代研究證實, 松茸還具有降膽固醇、降血脂、 降血糖、 改善肝功能、 抗過敏反應、 提高消化功能及抑制癌細胞生長等多種功效。

Matsutake is not only to provide balanced nutritionally, but also improve immunity, provide the treatment of diabetes and cardiovascular disease and anti-aging. Chinese medicine believes that Matsutake is classified as mild-sweet, sharpen your memory and tonifying the kidney, improve the poor health for sick person as well. Modern studies have confirmed that Matsutake can also lower cholesterol, hypolipidemic, hypoglycemic, improve liver function, anti-allergic reactions, improve digestion and inhibit cancer cell growth.

松茸是一種生長在峭壁上的真菌, 它的營養價值比姬松茸的營養價值高很多。在中國, 都分佈在黑龍江、吉林、遼寧、安徽、四川、貴州、雲南、西藏一帶。 Matsutake is a fungus that grows on cliffs, and its nutritional value is much higher than the nutritional value of Himematsutake mushroom (Agaricus subrufescens or Agaricus blazei Murill). In China, they are all distributed in Heilongjiang, Jilin, Liaoning, Anhui, Sichuan, Guizhou, Yunnan and Tibet.

我選擇的松茸生長在安徽的高山雲霧之中, 采黃山之靈氣, 汲山水之精華, 沒有污染性, 是具有更高的食用價值。 The Matsutake I choose to grow in the mountain Huangshan of Anhui, in order to absorb the essence of the landscapes, as well as pollution free. It is of higher food value.

我喜歡簡單健康的飲食, 松茸的吃法很簡單, 高端的食材往往只需要採用最樸素的烹飪方式, 如此便能完整地保留松茸的美味與營養。 以下面款吃法是我最愛的:

I like simple and healthy diet. Matsutake, such high-end ingredients usually only need to use the most simple cooking methods; this can be able to completely retain the delicacy and nutrition. The way of my eating Matsutake is simple, here are my two favorite:

松茸蒸雞蛋羹 :

Steamed egg custard with Matsutake

• 松茸用水浸軟, 摘去硬蒂, 洗淨, 飛水, 瀝乾水分。 Soften Matsutake with water, cut the hard pedicle, wash and drain the water.

• 將雞蛋加少許水打成糊狀, 上籠蒸至六成熟。 Stir the eggs with a little water, steaming about 6 minutes.

• 將松茸加入, 繼續蒸至蛋熟, 隨後加入少許調味即可。 Add Matsutake, continue to steam until cooked, then add a little seasoning to serve.

松茸豆腐 :

Tofu with Matsutake

• 松茸用水浸軟, 摘去硬蒂, 洗淨, 飛水, 瀝乾水分。 Soften Matsutake with water, cut the hard pedicle, wash and drain the water.

• 和豆腐片一起放入鍋中蒸20分鐘, 蒸好后澆汁即可食用。也可按自己喜歡的方式調汁或使用瓶裝鮑汁，即可調製出自己喜愛的松茸美食。 Together with tofu steaming for 20 minutes, then add a little soy sauce to serve. You can also use your favorite way to add seasoning or sauce to make your own favorite Matsutake cuisine.