Vanilla oil, mushrooms
By VicentaLakin
It's the second time it's released, but it's very different from the last time, but it's the same good taste, and it's made two bottles, each of which is integrated into the beauty of the fungus and the fragrance of the vanilla, whether it's used as a snack or a lasagna。
Recipe Recommendations
- mushrooms 1KG
- white jade mushroom 1KG
- Flammulina velutipes 1KG
- beech mushroom 1KG
- onion one
- celery 1 piece
- garlic
- red pepper 10 piles
- green pepper 10 piles
- green onions 1 piece
- geranyl 3 tablets
- black pepper 20 grains
- salt 10 grams
- sesame appropriate amount
- rosemary 10 grams
- thyme 3 grams
- Sweet oregano 3 grams
- Sage 2 grams
- basil 2 grams
- oil 3l
Steps for Vanilla oil, mushrooms
1
Let's break white mushrooms and crab mushrooms into big pieces and mushrooms into two。
2
Gold needle mushrooms cut to the root。
3
Slice the green and chili, slash the garlic, slice the celery, slice the onions into pieces, slice the onions into bars。
4
Crab-flushrooms, white mushrooms, mushrooms with all the spices (except sesame) and ingredients, 3/4 salt, oil, are burned on fire。
5
When the oil is burned, it remains boiling until the fungus is yellow, and the surface is wrinkled because of the loss of moisture (about an hour to an hour and a half depending on the size of the mushroom)。
6
Add golden needle mushrooms and a quarter of the remaining salt。
7
It's a little softer and yellow。
8
Sesame, off the fire。
9
Just put the oiled mushrooms in a bottle。Vanilla oil, mushrooms Make Tips
1. Depending on the dryness of the mushrooms, oil-preserved mushrooms can be stored for approximately 1 week to 1 month.
2. Once prepared, the oil-preserved mushrooms can be used to mix with noodles or rice, or eaten as a snack.
3. Add enough oil to completely submerge all the ingredients.
4. It is better to use less salt rather than too much. Since the mushrooms are preserved in oil, salt does not dissolve in the oil. Additionally, mushrooms shrink to about one-third of their original size after being preserved in oil, so the amount of salt required is much lower. If the saltiness is insufficient, you can add more before putting them into jars; after a day or two, the mushrooms will absorb the salty flavor.