Fried Tricholoma matsutake with butter

Fried Tricholoma matsutake with butter

Introduction:

"Matsutake, it sounds very tall, but it's only across the mountain. In different situations, it can be switched between the royal nobles and the villager. Fried Tricholoma matsutake in butter, western style. I don't dislike the bread and pastry made with butter. For the dishes fried with butter, even the ingredients such as Tricholoma matsutake, it's easy to taste. The so-called green vegetables radish, nothing better than this. Most of the mushroom ingredients have their own natural flavor. If you sprinkle a few pieces of salt, you can get the incomparable taste. "

Production steps:

Step 1: main material

Step 2: wash the Tricholoma matsutake

Step 3: separate the canopy and handle

Step 4: slice

Step 5: heat the pan, add butter to boil

Step 6: use a piece of Tricholoma matsutake to cover the bottom of the pot with butter

Step 7: put the Tricholoma matsutake into the bottom of the pot and sprinkle a little salt

Step 8: decoct at the bottom, turn over,

Step 9: Coloring on both sides, out of the pot and put on the plate

Step 10: garnish with Rosemary

Materials required:

Tricholoma matsutake: 150g

Butter: moderate

Salt: a little

Note: Tricholoma matsutake slice should not be too thin to avoid scorching. Too thick is not easy to fry. It doesn't need too much salt, but a little salt can bring out the flavor.

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: salty and fresh