Boletus Edulis yang lembut yang juga digemari oleh Setiausaha Perbendaharaan
Did you hear that US Treasury Secretary Janet Yellen came to China and ate four plates of Boletus Edulis for her first meal!
Indeed, Boletus Edulis does have a very big charm!There are more than 220 kinds of boletus in Yunnan, mainly divided into white, yellow and black boletus, which are often
eaten locally. You can try black Boletus Edulis because they are safe and non-toxic, tasty with rich nutrition. But it has one
small drawback: it's ugly.
As the saying goes, everyone has the love of beauty, but in the food industry is not absolute. Sometimes the most attractive
taste is born under the appearance of resistance, and this contrast makes it even more attractive.
Although black Boletus Edulis grow black and fat, but its bacterial flavor does not lose other porcini, and the meat is thick,
crisp and smooth, so people are always addicted to it.
Today, I would like to introduce the practice of stir-frying black Boletus Edulis.
Ingredients:
Black Boletus Edulis, millet pepper, green wire pepper, garlic, Sichuan pepper, salt, oil
How to do it:
1. Wash the black Boletus Edulis under flowing water, remove the floating dust and sand, then remove the roots, transform
the knife into about 3mm slices, and set aside;
2, millet pepper, green wire pepper wash, then millet pepper knife into about 5mm pepper ring, green wire pepper cutting
knife, set aside;
3, peel the garlic, then cut into thin slices, pay attention to leave 1-2 garlic cloves in half, set aside;
4, take a clean pot, pour the appropriate amount of oil, heat to 30% hot, add garlic, Sichuan pepper fried incense, then add
millet pepper ring, green line pepper and black fungus slices together stir-fry, pay attention to observe the maturity of the
garlic cloves, until the garlic cloves are fully mature, then stir fry a few times can add salt to taste, plate food.
Tips:
1. Since the black Boletus Edulis produced in Yunnan is grown in a natural environment, its roots will have more sand and
some traces of natural growth. If the sand and roots are removed, some natural scars can be treated according to personal
habits.
2. Some Yunnan locals will use the maturity of the garlic cloves fried with Boletus Edulis to judge the situation of fungus.
When the garlic cloves are mature, it means that the fungus is almost ready to eat, which is more useful for those who are
not familiar with fungus cooking.
