Chinese Food
Fried matsutake with butter
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Tricholoma matsutake. It sounds very tall. But it's only between mountains. In different situations, it can switch between the court aristocrat and the village man. Fried matsutake with butter. Western food. I don't dislike bread and pastry made of butter. For butter fried dishes, even matsutake, it's just a taste. The so-called green vegetables and turnips. Nothing more. Most of the mushroom ingredients have their own natural flavor. Sprinkle a few salt slightly to bring out the incomparable delicacy. -
Cooking ingredients
Cooking Steps
Step1:Main materia
Step2:Clean the Tricholoma matsutak
Step3:Separate the canopy from the handl
Step4:Slic
Step5:Heat the pot. Put in the butter and turn it o
Step6:Spread butter all over the bottom of the pot with a piece of matsutak
Step7:Put the matsutake into the bottom of the pot. Sprinkle a little sal
Step8:Pan at the bottom. Turn over
Step9:Coloring on both sides. Out of pot and in plat
Step10:Rosemary embellishmen
Cooking tips:The slicing of Tricholoma matsutake should not be too thin, so as not to fry. Too thick to fry through. It doesn't need too much salt. A little salt can bring out the fresh taste. There are skills in making delicious dishes.
