Preparation materials: Tricholoma matsutake, carrot, celery, millet pepper, Canolla vegetable butter (excluding trans fatty acids), Meguiar's soy sauce, shredded ginger and aluminum foil.

1, cut Tricholoma matsutake into pieces; Wash carrots and cut into thin strips; Wash celery and cut into sections; Wash and shred millet pepper; Wash and shred ginger.

2. Prepare a wok, pour in a proper amount of olive oil, add pine mushroom slices and fry until both sides are golden, and remove and drain the oil.

3. Take another pot, pour rapeseed oil butter, add carrots, celery, millet pepper and shredded ginger, and stir-fry over high heat until it is completely fried.

4, add a little soy sauce to taste, and finally add the fried pine mushroom slices and stir fry together, stir fry the fragrance to get the pot.

5. Cut the aluminum foil into squares, put the carrot sticks, millet peppers and celery blocks in step 4, cover with pine mushrooms, add a little vegetable butter, and then wrap them into rectangles.

6. Prepare the oven, preheat it at 250℃ 10 minute, put salt and slate on the baking tray, bake it for 45 minutes, then take it out, put the matsutake slices wrapped in the fifth step on the slate, and you can eat it in a moment.