Mushrooms in Vanilla Oil
1.
Remove the roots of the white jade mushrooms and the crab-flavored mushrooms and break them into large pieces.
2.
Cut off the roots of enoki mushrooms.
3.
Cut the green and red peppers into rings, pat the garlic lightly, cut the celery into sections, the onion into pieces, and the green onions into small sections.
4.
Add all the seasonings (except sesame seeds) and ingredients, 3/4 of the salt and oil to the crab-flavored mushrooms, white jade mushrooms, and shiitake mushrooms. Place them on the fire and cook.
5.
After the oil is boiled, keep it in a boiling state until the mushroom is golden, and the surface becomes wrinkled due to the loss of water (depending on the size of the mushroom, it takes about 1 hour to 1 hour and a half).
6.
Add the enoki mushrooms and the remaining 1/4 of the salt.
7.
Fry until the enoki mushrooms become slightly crispy and golden.
8.
Sprinkle with sesame seeds and remove from heat.
9.
Put the oil-soaked mushrooms in the cold and bottle them.
Tips:
1. According to the dryness of mushrooms, mushrooms in oil can be stored for about 1 week to 1 month.
2. The oil-soaked mushrooms can be used for noodles, bibimbap, snacks,
3. The degree of refueling is to the degree that all the materials are not exceeded.
4. Salt can not be too much, because it is oil immersion, salt cannot be dissolved in the oil, and after mushroom oil immersion, it will become only about one-third of the original, and the amount of salt used will be much reduced. If the salt is not enough, you can add it before entering the bottle. After a day or two, the salt will be eaten by the mushrooms.
