Recipe: Dried boletus

Home Cooking Recipe: Dried boletus

Notes:

Boletus, used to risotto and soup, some tired of eating. Trying to use the cognac method to fry one time, it is delicious. Some cooks reacted that black pepper may mask the aroma of the bacteria. I tried it. The black pepper in the recipe can also be kept, or replaced with pepper. It is also very good.

Ingredients:

Steps:

  1. Home Cooking Recipe: Process materials. The boletus bacillus is washed and squeezed out, and the ham, garlic and pepper are sliced.

    Process materials. The boletus bacillus is washed and squeezed out, and the ham, garlic and pepper are sliced.

  2. Home Cooking Recipe: Heat the oil in the pan and fry the garlic slices for a small fire. Garlic can be more, it turns out that it is better than the bacteria, I put less.

    Heat the oil in the pan and fry the garlic slices for a small fire. Garlic can be more, it turns out that it is better than the bacteria, I put less.

  3. Home Cooking Recipe: In the pan fried in the garlic slices, the portion of the ham slices fried to the fat becomes transparent.

    In the pan fried in the garlic slices, the portion of the ham slices fried to the fat becomes transparent.

  4. Home Cooking Recipe: Put the porcini mushrooms together and stir fry.

    Put the porcini mushrooms together and stir fry.

  5. Home Cooking Recipe: Put the pepper and garlic slices, sprinkle with salt and black pepper (preferably freshly ground), throw a drop of sugar, stir well and even out.

    Put the pepper and garlic slices, sprinkle with salt and black pepper (preferably freshly ground), throw a drop of sugar, stir well and even out.

Tips:

1. Boletus must be washed and squeezed out of water. It is very uncomfortable to eat sand. 2, I think the pepper can be added or not. Or change to dry chili. 3, garlic slices, please be sure to put more, very delicious.


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