1. Wash the mushrooms and dry them with water or wipe dry with kitchen paper
2. Twist the stalk gently to spare
3. Slowly fry in a hot pan with cold oil and low heat, gently shaking the pan back and forth.
4. The mushrooms are fried on a low fire, and the soup is filled with the soup, and the soup tastes better
5. Use a cooking spoon to cut one into 4 halves (for children to eat), or leave it alone. Pour in an appropriate amount of water and boil for 3 to 5 minutes on high heat.
6. Add salt, sprinkle with chopped green onion, and cook.
7. Some kitchen friends reacted to how the color of the soup can be light yellow. At first, they thought it was the reason for using rapeseed oil. They deliberately tried it with ordinary edible oil. The mushroom soup was fried at low heat and fried to stimulate the umami taste. It still has a beautiful color. It tastes delicious too!
8. One more piece
Tips:1. Tricholoma must be wiped dry or air dried, otherwise the oil will splash out when it meets with water.
2. If you want to taste more delicious and the color of the soup is more beautiful, you must be careful and slow to fry the soup full of mushrooms.
