Boletus is rich in flesh, delicious, nutritious, and the production period is 6-10 per year. Summer is a good time for eating bacteria. Vegetarian fried porcini is a delicious taste, no need to add seasonings such as chicken powder, just a little salt and raw seasoning.
Peel off the soil and weeds on the bacteria by hand, then gently scrape off the surface with a ceramic knife and cut off the roots with sediment. It is best not to use metal props, which will accelerate the oxidative discoloration affecting nutrition and taste.
The boletus is rinsed with running water and sliced. The green pepper is cut into thin strips, the onion is cut into sections, and the garlic is sliced. Boletus should not be soaked, it will destroy the taste.
After the wok is warmed up, pour the olive oil (a little more than usual). Be sure to keep the hot oil in the hot pot, otherwise it will destroy the nutrition of the olive oil. Add the garlic slices and saute, add the green pepper and stir fry, then add the boletus and stir well, adjust to medium heat, add the lid for 3 minutes, and remove the stir fry once. Boletus will absorb some of the water during the cleaning process, and water will be produced during the frying process without adding water.
Add the shallots and stir fry to a small amount of salt and season with raw sauce.
Note that the first thing is to put more oil, the oil will not be firewood, and it will not be poisoned; the second is to put more garlic, garlic is also detoxification.