Chinese Food
Fried matsutake with butter
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Suddenly, I think of the sea in Lijiang. Dali people call the lake on the mountain plateau the sea. It's fifty meters deep blue. Maybe the sea of mountain plateau is the only sea without lighthouse, just like the heart without guidance, can only drift alone. When Lijiang didn't get through the train, we picked up a Shanghai girl on the way. She said, after the Mid Autumn Festival with her mother, we would fly to Lijiang on the 11th. Cars spin in the mountains. Like ballet. We men and women. Silly. Like movies. Occasionally talking. Plateau reaction makes everyone's face red. When I saw the sun shining on the ground from the crevices of the forest, maybe it contained cow dung. I thought of the gypsy girl. She came out of the tent. Her name was yesenia. At night, we lit a campfire by the water of Lugu Lake. We drank, sang and danced. The fragrance of wild Tricholoma came from afar. The warm wind was blowing. We enjoyed the loneliness in the crowd.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients.
Step2:Clean the fresh Tricholoma matsutake with a soft brush. Slice it.
Step3:Heat the butter in a saucepan. Fry the matsutake until golden on both sides.
Step4:Sprinkle some sea salt or fine salt.
Step5:Good ingredients. Just simple cooking. Its own flavor is enough to amaze you.
Cooking tips:Table meal. We share food story. Food video. Set the most beautiful table. Make a good meal for you. There are skills in making delicious dishes.
