Fried Tricholoma matsutake in butter

Fried Tricholoma matsutake in butter

Introduction:

Tricholoma matsutake has always been regarded as the treasure of edible fungi, known as the "king of mushrooms". Since watching China on the tip of the tongue, Tricholoma matsutake, a luxury food, has left a deep impression on my mind. So far, I can still clearly remember the scene in which Tricholoma matsutake was cooked in butter. After the butter melted, Tricholoma matsutake changed from white to yellow. In the commentary, it was specially emphasized that only a little Tricholoma matsutake could diffuse the aroma of the whole room. I'll be the one The program also said that only in five-star hotels can we use matsutake as a dish. A plate of fried matsutake in butter costs thousands of yuan. That day, I happened to go to my classmate's stall. Her family wholesales these precious medicinal materials, such as fish glue and bird's nest. She happened to say that there were matsutake in this season. On that day, several cases of matsutake were airlifted and sold to the hotel. I heard that and asked her to give me a case immediately. I'm so happy. I think I really enjoy myself. ha-ha. Fresh matsutake, I also specially bought 240 yuan butter. Now you can have a good taste of that. Good food is the simplest thing to do

Production steps:

Materials required:

Tricholoma matsutake: appropriate amount

Butter: right amount

Salt: right amount

matters needing attention:

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: milk flavor