The wild yellow boletus in the mountains is born with a domineering wilderness, fresh and crispy, or fried or fried or stewed. The boletus pasta made at lunch, with simple ingredients to match the boletus, stir-fry, enough to preserve the original pure taste of the food. Under the action of garlic and oil, the bacteria exudes a burst of aroma and eats a bite, and the aroma runs through the mouth. (Change the pasta to fresh noodles and make Chinese-style fried noodles. It is also very delicious.)
The wild yellow boletus is simply washed away from the floating ash, and the cold water is soaked for about 1 hour to soften. Drain and clean under running water. The water precipitate of the bacteria is filtered and used.
The bok bacillus is washed with a large amount of dried water, and the garlic is sliced, and the fragrant scent is washed and chopped.
Add a spoonful of salt to the pasta and cook for about 8 minutes (two minutes before the package is specified).
Pour the appropriate amount of olive oil into the wok, add the garlic slices to the yellowish, and then add the boletus
Pour in the spaghetti, add a small amount of French aroma and a small bowl of soaked water, cook the juice, sprinkle with a little salt and black pepper to taste.