Salt roasted Tricholoma matsutake(yan kao song rong )

Salt roasted Tricholoma matsutake

Introduction:

"Sometimes it takes a few hours to cook a dish in the kitchen, but it's not as tasty as the simple food with good ingredients. Fresh Tricholoma matsutake from Shangri La in the south of Caiyun can only be tasted two months after the rain and dew. One by one, they lie in the soil under the pine trees, waiting for the visit of the bacteria diggers. Of course, it's a tribute to enjoy its natural flavor by baking with salt flower

Production steps:

Step 1: shake the soil with Tricholoma matsutake

Step 2: clean with water

Step 3: slice vertically

Step 4: heat the oil in the pan and fry on both sides for 30 seconds

Step 5: prepare the oven, put the baking net on it and light the candle

Step 6: grind the coarse salt into fine particles with a grinder

Step 7: put on Tricholoma matsutake, bake until fragrant, sprinkle with salt

Materials required:

Tricholoma matsutake: 3

Crude salt: appropriate amount

Oil: right amount

Note: salt roast is the original taste of Tricholoma matsutake, so there is no need for complicated seasoning, coarse sea salt is the best!

Production difficulty: simple

Process: Baking

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Yan Kao Song Rong