I used to fry it with butter. At the beginning of the month, I sent a barrel of rapeseed oil at home. I wanted to try it with rapeseed oil. The finished product has a different taste than the color of butter fried.
How to make pan-fried matsutake
Tricholoma matsutake, scientific name Tricholoma matsutake, alias Matsutake, synergistic bacteria, Taiwan bacteria, belongs to Basidiomycotina, Tricholomataceae, is a mycorrhizal fungus exogenous in pine oak and other trees, has a unique rich fragrance, is a rare and precious natural in the world The medicinal bacteria, food can strengthen the kidney, strengthen the brain, improve the brain and fight cancer. Because I have frozen it, after thawing, it will be heavy and washed with water. It is generally recommended to remove the first layer, and use paper towels or a small brush to remove the surface dirt if necessary.
Slice, I am a matsutake cut three pieces, according to their preferences to choose the thickness
The home-made squeezed rapeseed oil is really fragrant. You can smell the unique taste of rapeseed oil when you open the lid. After the oil is hot, I choose to melt the right amount of salt in the oil pan and fry the pine mushrooms until golden on both sides.
Put it on the plate and sprinkle with a layer of black pepper powder. I ca n’t help but taste one. The two flavors are completely fried with yellow. The unique umami of pine mushrooms has the unique fragrance of rapeseed oil. No, do n’t mention it ’s delicious. Okay, wait for my husband to go home and taste the score.