Matsutake oil ingredients: matsutake mushrooms, vegetable oil, pepper, dried chili peppers, a little garlic.
1, first use a knife to cut off the soil, and then scrape off the umbrella below the handle, and finally rinse with running water, and use a soft cloth to wipe the top of the mushroom flow clean, dry with paper towels.
2, get clean matsutake mushrooms torn into strips by hand, slightly thicker and chewy.
3, start a pot of oil, oil burned to seventy percent heat, put a handful of pepper, fry the flavor out of the fish. Then add the matsutake mushroom strips, medium-low heat frying.
4, switch to low heat and continue to fry for 40 minutes to 1 hour, during this time to pay attention to observation and stirring, such as the matsutake mushroom color becomes yellow, the water becomes dry, the oil is also clear, then into the garlic frying dry water, and then put the dried chili peppers, to be chili pepper color becomes darker, matsutake mushroom into a deep golden brown, you can turn off the fire. As the oil has residual heat, it will still change during the cooling process. So this step is very critical, in case of boiling paste will be abandoned. Finally, put a little salt and mix well.
5, cooled matsutake oil, put into a glass jar or other containers, sealed, and stored away from light.
Matsutake mushrooms, a kind of natural precious ingredients, known as "the king of mushrooms", can imagine, the edible value of matsutake mushrooms how high. Matsutake mushroom, the stalk is white, all have fibrous velvet scales, the flesh is white, tender and fat, fine texture, with a strong special aroma. Because of its nourishing effect is very good, and the flavor is delicious, so by many people like.