The most authentic way to make chanterelle mushroom oil is as follows:

Main ingredient: chanterelle mushrooms

Ingredients: canola oil, dried chili peppers, peppercorns, garlic, salt, green onions, white sesame seeds

1, fresh chanterelle mushrooms just picked (the surface of the soil with a fresh pumpkin leaf gently scrubbed clean).

2, the mushroom cap and mushroom stalks scattered into thin wire (do not mind, with a picture of the last soup), dried chili pepper cut into pieces, garlic sliced, green onion cut into pieces spare.

3, the pot poured into 1 catty canola oil, heating to canola oil bubbles scattered, turn off the fire for two minutes (to be slightly lower oil temperature, to avoid scorching mycelium); open fire, the first under the mushroom cover (because of its water), fried to a light yellow, start the pot; and then under the mushroom stalks, frying to a light yellow, the mushroom cover into the pot, the next 10g of salt (both for flavor, but also to prevent mycelium become acidic), and so the water frying dry, the next dry chili pepper segments, garlic, scallion segments, Pepper, stir fry the flavor.

4, into the white sesame seeds, turn off the heat, stir fry, cool.

5, into a glass bottle, sealed and stored (mycelium must be soaked in oil).