Noodle with marinated mushroom

This was done long ago.I went to Yunnan last year and I had this amazing mushroom marinated in oil,I got back and found out how to make.Lots of mushroom,along with shallot,chili,garlic and spices are slowly stir fried in oil until they are dried and thin,and flavor is so concentrated.It keeps in fri

fridge for a long time,great for standing by,serving with rice or noodle,or anything!I used oyster mushroom秀珍菇(ヒラタケ)
,but any mushroom or a mix would also work!

Hi ! 這也是你在麗江吃過的菜碼？ 麗江的蘑菇很出名，是吧？ 而且日本的進口松茸從麗江來的很多呢。

我也吃過中國産的松茸，但當然比不上日本本土的！雲南確是盛產菇類的地方，在那裡可找到很多不同的品種。第一次吃到這個是在包子裏的，已經很喜歡，後來在商店見到'油雞縱'，想必是同樣的東西，便買了一瓶回香港，果然是它。很快便報銷了，剛巧買到有關雲南美食的書籍，跟著裏面的'油雞縱'食譜做，因這裡買不到鷄縱菌，便用了書本介紹的秀珍菇，效果也不錯，一，兩撮來伴面，勝過很多名貴料理！

My mouth watering..😋🎶 Thank you so much for showing rare Yunnan food, and perfect way to eat 刀削麺.You know well about my favorite taste of food already, hence you know that i dying to eat this soon.so let me ask you few question.What kind of chili did you use?powder or round slices?And did you use sp

對不起，我回覆得太晚了。
你還喜歡吃松茸嗎！ 吃松茸是日本人特有的嗜好，在其他的地方，松茸有是有，可是每個人都不喜歡吃松茸吧。
油鸡纵，我初次认识了！ 听起来好像 ajillo 似的。和面条一起吃、作为包子的餡吃，都蛮好的样子！ 作油雞縱好像一定要用生的菌類，是吧？
谢谢你总是给我这么详细的回答。😄

Anytime,my friend.
Sorry,I couldn't get the rest of your message,I'll try my best to take you through.The recipe says fresh chili,but personally I think you could use dried or a combination.It's a complex vibrant,so you could add whole lot of different things in it,anything you like.In Yunnan,the or

original has a spice called 草果 in it,may be hard to find for you,but Iyou could replace it with Sichuen pepper,black pepper,star anise etc..
First,shred your mushroom pretty thin(I use my fingers),then throw in a dry pan,add salt and sauté til most water gives out,set aside.Use lot of oil(it will ev

eventually cover the mushrooms),sauté chopped chili,garlic,shallot,add spices,then add the mushrooms and sauté till they are shrunk,skinny,dried and deep in colour,just be careful not to burn anything.season it well,add sesame oil too,and it's ready.The texture of the mushroom will become slightly c

chewy(kind of good!),so the thinner you get,the better it is!

不用客氣。
雞樅菌是一種較名貴的菌類，香氣十足的。油漬菌用上雞樅的話，會特別美味（是保存食的關係，這個做法會比ajillo料理長一㸃慢一點）。至於是否一定用新鮮的我也不能確定，加進一些乾的是可以的，但相信主要用新鮮比較好。沒有新鮮雞樅的話，我寧願選擇其他新鮮的。若果不是在原產地能夠便宜的買到一大堆，做這個也不太化算。
很可惜呢，至今還末嚐到令我留下印象的松茸。我將會在十二月再到關西一帶，如果仍然當造的話，希望有加里小姐能給我安排。

真的！ 你再要来日本！ 歡迎歡迎😄
可是12月份吃松茸有點難吧，雖然聽說九州一部分地區12月份還可以生產松茸。
其實我不怎麼喜歡松茸。我還在山形老家的時候偶爾吃到爺爺在山中摘的新鮮松茸，可是沒覺得那麼香。我看松茸不見得每個人都喜歡的菌類呢。

不好意思，上次寫的留言下一半一不留神都用簡體字寫了。😅

不打緊，簡體字漸漸看多了，大部份也懂的！
能夠在山中採摘菌類太棒了，對於城市人來說，很嚮往這樣的活動。看來十二月已不是松茸的季節，還好也有各式各樣的美食。日本我是會時常來的，有減價的機票酒店的話，說不定下月便出發，到時看看運氣如何。

怎麼？ 你說不定下月來日本，到了12月又要來日本⁉︎ 你應該乾脆地生活在日本吧！😆
10月份的話你應該吃到優良的松茸吧。我也替你祝願你能吃到蠻好吃的松茸吧！