Cooking Steps

1. 

   Step1:Two boxes of Tricholoma matsutake are presented by Yajiang friends in the Tibetan area of deganzi. The dream of tasting Chinese food on the tip of the tongue is about to come true.

2. 

   Step2:Two boxes. I suddenly feel rotten. I've been thinking all night about how I can finish eating so many matsutake. At that time, it started to eat matsutake as a meal.

3. 

   Step3:Big fleshy Tricholoma matsutak

4. 

   Step4:Tricholoma matsutake should be soaked in water as little as possible. It is easy to inhale a lot of water. It will dilute the strong fragrance of Tricholoma matsutake itself. Use a knife to scrape away the dirt on the surface. Wash quickly with running water. Use kitchen paper to absorb the moisture from the surface of Tricholoma matsutake. This is the most critical step in the treatment of Tricholoma matsutake.

5. 

   Step5:It's a cheap little thing.

6. 

   Step6:Cut into thick slices.

7. 

   Step7:The butter brought by the Tibetan area is extracted from yak milk. It is rich in oil and milk. People in the Tibetan area like to use it to dip bread. It can also be fried. It's similar to butter in Western food.

8. 

   Step8:The butter melted under the hot pot.

9. 

   Step9:Fry the sliced matsutake over low heat.

10. 

    Step10:The butter and matsutake are slowly mixed and spread throughout the kitchen. Wait for one side to turn yellow. Turn over. Sprinkle a small amount of salt.

11. 

    Step11:When it's golden on both sides, the more precious the ingredients are. The simplest cooking can highlight the freshness of the ingredients. That's matsutake. Just butter and salt. Delicious instant.

12. 

    Step12:I've tried fried matsutake in butter and stewed matsutake in chicken soup. The best one is the butter matsutake. It's a perfect match for heaven. The butter can give full play to the rich fragrance of matsutake and increase it to the extreme

13. 

    Step13:Fresh mushrooms are easy to break. The matsutake that can't be eaten at a time should be treated completely according to step 4. Suck up the water and put it into the refrigerator for freezing. Take it out to defrost and cook when necessary. But the taste of frozen matsutake is far less than fresh. But it can also achieve a season of eating matsutake for a year. It's very good. Full of two boxes of processed matsutake. Put half of the frozen area in the refrigerator. I really think I have a local pride