Boletus is a feature of Yunnan, and it is on the market every summer season. There have been more and more people who like to eat these years, so the price has soared, and the price of boletus is more expensive than beef liver. Most of us generally do not add too much excipients to the porcini, and the original taste of the porcini is delicious enough, no need to add ham or something to mix the taste. Adding green peppers and garlic is the most common way to eat. It should be noted that every time you eat the bacteria, there will always be some people who are not doing well and poisoned, so the fresh boletus must be thoroughly cooked and not caught. I am using dry to fry, this is generally not toxic.
Dried boletus needs to be soaked in water first, like shiitake mushrooms, washed in warm water for 2 hours.
Wash and rinse with boiling water twice
Sliced garlic, shredded green pepper, prepared two dried chillies
Dry pepper and garlic under the oil pan
Boletus edulis stir fry for 1-2 minutes
Pour the green pepper and continue to stir fry for 1 minute.
After frying, season with salted MSG.
If it is fresh boletus must be thoroughly cooked, mushrooms have love, poisoning is ruthless. The dried boletus is soaked for a long time. The time is too short. There is no problem with the bubble. You can add the microblog of my Weibo: http://weibo.com/muchunfood