1. Freshly picked fresh chicken fir mushrooms (the surface soil is gently scrubbed with fresh pumpkin leaves)
2. Sprinkle the cap and stalk into filaments (don't mind, use a picture of the soup made last time), cut dried chili into sections, garlic slices, and green onions for use
3.
Pour 1 jin of rapeseed oil into the pot, heat it until the rapeseed oil is soaked, turn off the heat for two minutes (wait for the oil temperature to drop slightly to avoid mycelium scorching);
Turn on the fire, first lower the mushroom cap (because of its water content), when it is slightly yellow, start the pan; then lower the mushroom stalk, when the fry is slightly yellow, put the mushroom cap into the pan and add 10g of salt (both for seasoning and anti-corrosion). The mycelium becomes sour), when the water is equal to the water and fry, add the dried chili, garlic, green onion, and pepper to fry the flavor
4. Add white sesame seeds, turn off the heat, stir well, and let cool.
5. Put it into a glass bottle and keep it sealed (mycelium must be soaked in oil)
Tips:Picking fresh chicken sprouts depends on luck, while fried chicken sprouts is more patience. Stir-fried on a low fire, in a hurry, slow work produces delicious.
Put the mycelium in the steamed bun, it tastes good. Oil can be used to mix vegetables.
