This year's rainfall is sufficient, the fir mushroom grows particularly well, Jishou big and small food market everywhere people sell. A few days ago, my mother and friends in the mountains near Jishou also picked up a lot, too much to eat, this time my mother thought of picking back and buy fir mushroom together, in the home to fry mushroom oil.

Mother said the fried mushroom oil should choose refined rapeseed oil or tea oil, fir mushroom to pick a small, tender, thick flesh, the best is the kind of umbrella has not opened, and most people prefer to use the September fir mushroom, out of season, there is no fresh, its flavor is better than the red fir mushroom a chip. Fresh fir mushrooms contain soil and impurities. Wash the selected fir mushrooms, then break them into small pieces one by one and put them in a colander to drain.

In the pot put tea oil to eighty percent heat, put the fir mushroom, at first the fir mushroom will be some water, oil splash, it does not matter, with a smaller fire, keep gently turning a little, gradually let the fir mushroom in the water fried dry. In the deep-frying process, you must correctly grasp the size of the fire and oil temperature, the fire can not be too fierce, otherwise it is easy to burnt, not delicious. The correct method is, first simmering with medium heat, when the water in the oil began to evaporate and then turn to small fire, and use a hand spoon in the pot to push, to prevent the raw materials from sticking to the pot; when the fir mushroom gradually become smaller and black, around the umbrella of the mushroom slightly rolled up, it is almost fried. At this time, but also to the pot to add the right amount of salt, fried evenly can be removed from the fire can be out of the pot, this time has been the aroma of the four.

Do a good job of fir mushroom oil into a container sealed, can be stored for a long time. Need to scoop out a little at any time, used to stir-fry meat, mixing noodles, coleslaw, etc., the flavor is extraordinarily rich and mellow.