When you see the fresh pine mushrooms on the market, buy the cheapest oyster sauce. Every year, you will lick the velvet oil. Anyway, we have less food choices for vegetarians. Let’s eat what kind of loose velvet truffles. Hahaha is easy to share with everyone. It’s not a problem to put a good oil at room temperature for a year. Steamed rice, the picture is a bit slag, it was taken by the mobile phone when it was simmered in the autumn last year.
Clean the pine mushroom, clean the surface of the pine mushroom with a clean and semi-wet cloth. The focus is on the part of the pine mushroom. If you don't want the oil to be eaten occasionally, there is sand or soil. Please carefully ~ do not wash with water, you will lose a lot. Scent
Then use a paring knife to cut off a thin layer of skin under the hat. Some people pay attention to tearing by hand. Both have tried it. Believe me, as long as the paring knife has no rust, it will not affect the taste of the pine mushroom. Of course, ceramic peeling knives are better. Near the roots there will be more soil inside, boldly cut off with a knife. The matsutake treatment is completed. Now it should look like the rest of the umbrella cap is white (some people don't peel, if you can safely clean the sand. I think there is no problem)
Use a knife (the best ceramic knife) to cut the pine velvet into uniform slices, which can shorten the oiling time. The uneven thickness may cause some paste and some have not yet drained.
Pour the oil into the pot and add the sliced matsutake pieces. (The oil must use oil that has no special taste, such as sunflower oil and corn oil, otherwise it will cover the taste of the pine mushroom itself.) Open a small fire, stir it, let the oil Cover the pine mushroom and continue to heat it for 40 minutes to an hour with a small fire (do not cover the lid, observe the stirring during the period, and wait until the pine mushroom pieces turn into deep golden yellow. (When the color of the pine mushroom is golden, you need to pay close attention to the situation in the pot to avoid the paste.) Before the chopsticks feel hard, you can turn off the fire, remove the pot from the gas stove, prevent the residual temperature from continuing to heat, cool it, and put it in a clean and sealed water bottle.
I have stored it in normal temperature and cold storage for more than half a year. The two storage environments are fine, as long as the moisture in the pine mushroom is clean. Matsutake oil usage continues to update ing