Fried matsutake with butter recipe-Chinese Food-best chinese food recipes-cooking food

Fried matsutake with butter

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I received a box of fresh matsutake from my friend. Wow, totally 11. It's not dried. It's not Agaricus blazei. It's fresh and superior. It's the kind of mountain treasure introduced by China on the tip of the tongue. Eating in a restaurant is quite high-end food It's expensive. It can be boiled chicken soup, fried meat slices and sliced to dip the sashimi into mustard sauce. I think it's easiest to fry in butter and sprinkle salt to bring out the fresh taste of matsutake

Cooking ingredients

fresh matsutake:8

butter:8

salt:8

Cooking Steps

Step1:Fresh Tricholoma matsutake. Best to eat within 2 to 3 days of receipt. Wrap in absorbent paper or kitchen paper. Refrigerate for 2 to 4 degrees.

Step2:Don't wash with water. Use kitchen paper to clean the sand mud. Carefully tear off the black brown skin with a knife on the handle of Tricholoma matsutake. Cut off the part with mud at the root. Sliced Tricholoma matsutake. Thickness is optional. It's better to have a slightly thicker taste.

Step3:Heat the cast iron griddle. Melt in small pieces of butter. Put the sliced matsutake into the pot and arrange. Dip each slice in butter. Fry for more than 20 seconds and turn over.

Step4:Another 10 seconds.

Step5:This dish is fried in olive oil. It's dry and not fragrant enough. But the fragrance of matsutake is more prominent. The pan fried with butter was eaten up before I realized that I didn't clap my gallbladder and sweat. Dish and sprinkle with salt. That taste Fragrant, juicy, tender and smooth.