Cooking Steps

1. 

   Step1:Purchase high-quality matsutake. Look at the quality I have bought. So much is enough for you to cook until next year's matsutake harvest. You can use the whole half year.

2. 

   Step2:It's troublesome to clean Tricholoma matsutake. It's better not to wash it with water to weaken its unique fragrance. Generally, it's scraped with a knife. It's better to use a ceramic knife. Both Tricholoma matsutake and the excellent food collection of the ceramic knife are available.

3. 

   Step3:Slice the Tricholoma matsutake. It's just about as thin and thick. I'm not even. It's not a big problem

4. 

   Step4:Pour sunflower seed oil into the pot. Then pour the sliced matsutake into the pot. Boil over low heat. The oil must be over matsutake. If you boil matsutake sauce, put less oil. If you boil oil, put more oil.

5. 

   Step5:The whole process is about 5060 minutes. The whole process needs to use a small fire. Slowly force out the fragrance of Tricholoma matsutake

6. 

   Step6:What it looks like in the proces

7. 

   Step7:Boil it until it's golden and hard. It looks darker because of the light. In fact, it's OK. At the end, you have to control whether you want to paste it or not. Otherwise, you'll lose all your previous achievements.

8. 

   Step8:Compared with the finished matsutake oil, is the color very consistent.

9. 

   Step9:Finally, turn off the fire and put in a little pepper and salt (this is purely personal preference. It can not be put in) and then pour into the bottle after the oil is cooled. Later, mix the noodles and cold dishes can be put in. It is absolutely the best choice for the meal. It can restore the most natural aroma of the food. It is delicious.