Tricholoma matsutake is a precious food. But it can't bear to put it. Boiling oil is fragrant and can be eaten slowly. It's not a problem to put the boiled oil in normal temperature for a year. Eat noodles, drink soup, stir fry and add a spoonful. It's fragrant.
Step1:Baby matsutake platoon statio
Step2:Wipe the mud on the surface of Tricholoma matsutake with a clean semi wet cloth. Do not wash it with water. It will lose a lot of fragrance
Step3:Then use a peeler. Peel off the thin layer under the hat
Step4:Cut the Tricholoma matsutake into even slices with a ceramic knif
Step5:Pour the oil into the pot. Add the sliced matsutake (choose the oil that has no smell, such as sunflower seed oil and corn oil, or it will cover the flavor of matsutake
Step6:Turn on the fire. Stir. Let the oil cover the matsutak
Step7:Keep heating for 40 minutes to an hour with a small fire. Observe the mixing halfwa
Step8:Turn off the fire when the matsutake piece turns dark golden yellow and slightly hardens. Remove the pot from the gas stove to prevent the remaining temperature from heating. Put it aside and cool it. Then put it into the prepared clean water free sealed bottle for storage.
Cooking tips:If you boil matsutake oil, you must use a small fire. The fire will destroy the nutrition and bacterial fiber of matsutake. Compared with frying, slow fire boiling can completely preserve the flavor and tenderness of matsutake. There are skills in making delicious dishes.