Simple taste: dry fried Tricholoma matsutake (noodles)

Simple taste: dry fried Tricholoma matsutake (noodles)

Introduction:

"In August, through the rain moistened Shangri La jungle, under the pine oak trees, the pine antler waiting to be discovered is looking forward to cooking in the simplest way, reflecting the flavor of minimalism."

Production steps:

Step 1: wash and dry the Tricholoma matsutake

Step 2: long knife slicing

Step 3: hot pot and cold oil

Step 4: when the oil temperature reaches about 6 layers, put in the Tricholoma matsutake slices

Step 5: fry for about 1 minute, sprinkle some salt and turn over

Step 6: fry for another minute, sprinkle with black pepper

Step 7: finish. If you don't think it tastes good enough, you can sprinkle some salt on the side of the plate and dip it when eating

Step 8: when you have lunch, you can use the fried Tricholoma matsutake to boil for 10 minutes

Step 9: cook the noodles in another pot. After cooking, add the seasoned Tricholoma matsutake soup and finish

Materials required:

Tricholoma matsutake: 4

Noodles: 2 liang

Sea salt: a little

Black pepper: a little

Note: noodles are easy to be turbid after boiling, so don't put them into Tricholoma matsutake soup

Production difficulty: ordinary

Technology: decocting

Production time: 10 minutes

Taste: salty and fresh