Recipe: Fried pine mushroom or pine mushroom oil

Home Cooking Recipe: Fried pine mushroom or pine mushroom oil

Notes:

During the harvest season of the Matsutake, every household in Shangri-La will fry the pine mushrooms. This meal will preserve the savory taste to the greatest extent, waiting for the next season of Matsutake. The same method can also produce commercially available artificial bacteria such as wild cockroaches such as chicken cockroaches and oyster mushrooms.

Ingredients:

Steps:

  1. Home Cooking Recipe: The pine mushroom scrapes off the mud feet and is washed

    The pine mushroom scrapes off the mud feet and is washed

  2. Home Cooking Recipe: Slice, you can also tear it by hand, try to be the same size

    Slice, you can also tear it by hand, try to be the same size

  3. Home Cooking Recipe: The oil is hot and the pine mushrooms are fried in the pan. The oil should be slightly more, and the essence of the final taste is in the oil, extending the shelf life of the finished product and eating a lot.

    The oil is hot and the pine mushrooms are fried in the pan. The oil should be slightly more, and the essence of the final taste is in the oil, extending the shelf life of the finished product and eating a lot.

  4. Home Cooking Recipe: After the pine velvet water vapor is basically dried, add the garlic cloves, then add the dried chili and pepper. Pepper is easy to paste, pay attention to grasp. The edge of the pine mushroom begins to turn yellow and can turn off the fire. The fire time can be judged according to the color of the pepper. Dry peppers can be turned off when they start to color. After a little cool, sprinkle the salt and mix well to seal the bottle.

    After the pine velvet water vapor is basically dried, add the garlic cloves, then add the dried chili and pepper. Pepper is easy to paste, pay attention to grasp. The edge of the pine mushroom begins to turn yellow and can turn off the fire. The fire time can be judged according to the color of the pepper. Dry peppers can be turned off when they start to color. After a little cool, sprinkle the salt and mix well to seal the bottle.

Tips:

If it is fried, it can be stored in oil for one year, and the finished pine mushroom water vapor is too heavy to eat as soon as possible. Matsutake can be served with rice, steamed buns, noodles, rice noodles, etc., and the matsutake oil can be served with noodles and rice noodles. After the Matsutake is finished, you can add the fried oyster mushrooms, which will have a pine mushroom flavor.


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