It is best to choose fresh Tricholoma matsutake, whole Tricholoma matsutake or broken Tricholoma matsutake to make oil Tricholoma matsutake. However, in view of the high value of Tricholoma matsutake, we can choose Tricholoma matsutake to make it. First, the price is low, and second, Tricholoma matsutake tastes very fragrant.
The fiber of Tricholoma matsutake is thick, which is not good for cooking, and can only be used for soup. Therefore, the price of Tricholoma matsutake is extremely low, and it is the most reasonable to use it to make oil Tricholoma matsutake, which not only saves money, but also can make surprisingly fragrant Tricholoma matsutake oil, and Tricholoma matsutake is also very meaty to chew.
The second step is to choose edible oil: Tricholoma matsutake has a strong fragrance. When using oil, choose tasteless edible oil, such as corn oil, sunflower oil or rapeseed oil with a weak taste. Sichuan is rich in rapeseed oil, so I use rapeseed oil to make it.
So how to master the ratio of oil to Tricholoma matsutake when making Tricholoma matsutake oil I used to weigh it slightly, but this time I weighed it for the tutorial. 800 g washed Tricholoma matsutake is poured with 1 kg and a half of rapeseed oil, which is based on the actual situation, that is, the amount of vegetable oil should not exceed Tricholoma matsutake.
Third, about auxiliary materials. Usually, the main raw materials for making oil matsutake are matsutake and vegetable oil, so the oil tastes pure, but I like it a little spicy, with pepper, dried pepper and a little garlic slices, and I think the oil is very fragrant.
Finally, the way to deal with it. Tricholoma matsutake is afraid of water. When cleaning, don't wash it by soaking, but wash it by running water, and it will be clean. Remove the impurities and dirt of Tricholoma matsutake with a ceramic knife, then rinse it with water and dry it. After all, for example, the quality of Tricholoma matsutake itself is better, and there are no impurities visible to the naked eye. Just wipe it with clean kitchen paper. After all, Tricholoma matsutake is still a little dirty, and I can't get through without washing my heart.
Deep-fried Tricholoma matsutake oil and Tricholoma matsutake are hand-torn, with the same thickness, which will shrink after being fried at high temperature. If it is too thin, the meat of Tricholoma matsutake will not be eaten by finished products.
Well, having said that, let's take a look at the specific method of this pine mushroom oil! I believe that after the above techniques, you will also make delicious pine mushroom oil.
This is a friend's matsutake, which has been eaten. I don't know whether it's wild or not, but it looks like it's dug out of the soil.
-the production process-
1, first cut off the soil with a knife, then scrape off the lower part of the umbrella handle, and finally flush it with running water, wipe off the top of the mushroom with a soft cloth and dry it with a paper towel.
2. The cleaned matsutake is torn into strips by hand, slightly thicker and chewy.
3, pour the oil from the pot, when the oil burns to 70% heat, put a handful of pepper, fry the fragrance and remove it. Add the pine mushroom strips and fry them over low heat.
PS: Don't put all the pine mushrooms into the pot at once. Put a handful of them first, and add them slowly until they are finished. The oil is basically not covered with pine mushrooms. If it is put in at one time, the oil will expand and overflow, resulting in unnecessary losses.