Tricholoma matsutake oil

matsutake:200g sunflower oil:400g https://cp1.douguo.com/upload/caiku/0/8/5/yuan_080ab80df82b8eb638f0b179fbb277d5.jpg

Tricholoma matsutake oil

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Tricholoma matsutake oil

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.

Cooking ingredients

Cooking Steps

  1. Step1:Baby matsutake platoon statio

  2. 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

  3. Step3:Then use a peeler. Peel off the thin layer under the hat

  4. Step4:Cut the Tricholoma matsutake into even slices with a ceramic knif

  5. 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

  6. Step6:Turn on the fire. Stir. Let the oil cover the matsutak

  7. Step7:Keep heating for 40 minutes to an hour with a small fire. Observe the mixing halfwa

  8. 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.

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How to cook Tricholoma matsutake oil

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Tricholoma matsutake oil recipes

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