Cooking Steps

1. 

   Step1:Prepare the ingredients.

2. 

   Step2:First, clean the matsutake carefully. The surface of the bought matsutake will be stained with mud. If the surface is slightly dry, it will not be easy to clean. We need to use a soft brush to gently brush. The action should be light. It must be cleaned.

3. 

   Step3:Use a clean towel or kitchen paper to absorb the water from the washed matsutake. Then remove the root.

4. 

   Step4:Cut the Tricholoma matsutake vertically. Just cut it in pairs. Don't cut it too thin. I tried to divide the Tricholoma matsutake into four parts. As a result, I cut off the top of the mushroom cover. The gain is not worth the loss. Moreover, when I fry it next, it's too thin and doesn't look good. It tastes too dry.

5. 

   Step5:Put a proper amount of oil in the pot. The oil is more than usual. Put the matsutake in and fry it slowly. Fry until the matsutake is slightly soft.

6. 

   Step6:Put the hollow noodles in boiling water and cook them soft. Although the noodle is thick, it is hollow, so it has strong water absorption. It doesn't make soup. It's very flexible. Because the noodle is made by fermentation, it's easier for human body to digest and absorb, so it's healthier to eat.

7. 

   Step7:Turn off the fire when the noodles are cooked without white core. Take a large bowl and put the fried matsutake oil in it. Then add a tablespoon of soy sauce. Finally, add a few tablespoons of soup to cook the noodles. Put in half of the fried matsutake. Try the taste of the soup. If you feel light, you can add some soy sauce. Don't put soy sauce in old soy sauce. Just let go of raw soy sauce or fresh soy sauce.

8. 

   Step8:Take the noodles into the bowl. Note: the soup should be better than the noodles, because the noodles also absorb the soup. Take the noodles in the soup. The taste is better.

9. 

   Step9:Then put the rest of the matsutake on. Sprinkle with chives. Enjoy.