Chinese Food
Home made matsutake sauce
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Recently, I saw on Weibo that many friends are seizing the opportunity of putting matsutake on the market to make matsutake. Matsutake is really a good food. It has a strong and delicious aroma. The taste is crisp, tough, smooth, and it doesn't need too much complicated cooking or any seasoning. Simple cooking is a delicacy. It's really a delicacy that can't be missed in this season. But the season of Tricholoma matsutake is very short and fleeting. It's better to eat fresh Tricholoma matsutake in 23 days. If the time is too long, the aroma of Tricholoma matsutake will gradually lose and the taste will gradually grow old. Does it live up to the gift of heaven? How can we keep the food at the tip of our tongue? Here are some ways to save it. 1、 We can wash the matsutake and wipe it dry. Then wrap it with dry cloth and refrigerate it at 22 ° C for about 13 months. After thawing, we can fry, fry, stew and boil it. Secondly, we can slice the matsutake and put it into a cold oil pan. Slow down
Cooking ingredients
Cooking Steps
Step1:Cut the hard part of the root of Tricholoma matsutake. Wash and cut into small pieces. Cut the garlic into piece
Step2:Put more vegetable oil into the pot. When the oil temperature rises to 50% of the heat, put in the garlic powder and explode
Step3:Put in the matsutake granules and stir fry until the color turns yellow
Step4:Bean paste and sugar. Simmer on low heat for about 2030 minutes until the water is drained and the oil oozes out
Step5:Add some chili oil according to the taste. Stir evenl
Step6:Put it into a clean water-free oil-free glass bottle and refrigerate it for 13 months.
Cooking tips:There are skills in making delicious dishes.
