Tricholoma matsutake 150g?

condiments

Corn oil? 20g？ Salt 5g

Dried Chili? Two? Octagonal? two

Cardamom 4g 2 tablespoons sugar

Fragrant leaves 3g fennel 3g

step

1, clean the surface soil of Tricholoma matsutake without washing with water, then peel off a thin layer of skin under the cap with a knife and cut Tricholoma matsutake into even slices.

2. Pour the oil into the pot and add the chopped pine mushrooms.

3, turn on a small fire, stir, let the oil cover the pine mushrooms.

4. Let the oil basically immerse the Tricholoma matsutake, and then add star anise, red pepper, salt, sugar, etc. , and then start cooking.

5. Continue to heat on low fire for 40 minutes to 1 hour, and pay attention to the stirring in the middle.

6. Finally, take the oil pine mushroom out of the pot, and the remaining oil is pine mushroom oil.

7. You can install it after it is completely cooled.

skill

When cooking, be sure to cook slowly! This is more fragrant and easy to preserve!

When cooking Tricholoma matsutake oil, be sure to use low heat. Fire will destroy the nutrition and bacterial fiber of Tricholoma matsutake. Compared with frying, slow fire cooking can completely retain the fragrance and tenderness of Tricholoma matsutake.