Mushroom with oil and vinegar

Method of edible mushroom with oil and vinegar

Raw materials for making oil vinegar Lentinus edodes

Fresh mushroom 400g; celery 30g; garlic 2

Seasoning for making oil vinegar mushroom:

Edible oil 15g; olive oil 2 tsp (6g); black pepper 1 / 2 tsp (1.5g); red wine vinegar 2 tsp (6g); refined salt 1 / 2 tsp (1.5g)

Processing steps of oil vinegar Lentinus edodes

1. Wash fresh Lentinus edodes and cut each into 4 small pieces; peel garlic and cut into small pieces; wash celery and cut into small pieces;

2. Heat up the oil pan, add olive oil, minced garlic and black pepper, saute until fragrant, add fresh mushrooms, stir fry over high heat until cooked, then add red wine vinegar, refined salt and water to stir fry until delicious, sprinkle with celery before starting the pan.

The characteristics of oil vinegar Lentinus edodes are as follows

Slightly sour and delicious, with strong mushroom flavor.

Attention should be paid to when making oil vinegar mushroom

Red wine and vinegar can be bought in large supermarkets.

Mushroom with oil and vinegar

It is one of the traditional Chinese delicacies. It is easy to make, delicious and has high nutritional value.

Practice of oil vinegar Lentinus edodes

Material Science:

400g fresh mushrooms, 30g celery, 2 cloves garlic,

Seasoning:

15g edible oil, 2 tbsp olive oil, 1 / 2 tbsp black pepper, 2 tbsp red wine vinegar, 1 / 2 tbsp refined salt,

Method:

1. Wash fresh mushrooms and cut each into 4 pieces,

2. Peel and chop garlic,

3. Wash and cut celery,

4. Heat up the oil pan, add olive oil, minced garlic and black pepper, saute until fragrant, add fresh mushrooms, stir fry over high heat until cooked, then add red wine vinegar, refined salt and water to stir fry until delicious, sprinkle with celery before starting the pan.

Chef one touch:

Red wine and vinegar can be bought in large supermarkets.

Practice 2

Material Science:

8 fresh mushrooms, 2 garlic cloves, 1 French flavor (about 5g), 2G black pepper, 3G salt, 2 tsp red wine vinegar (10ml), 1 tbsp olive oil (15ml)

Method:

1. Rinse the fresh mushrooms with flowing water and drain the water. Each flower is divided into 1 / 4 small pieces. Peel and chop garlic. Wash and chop.

2. Heat the olive oil in the hot pot to 60% heat, add the garlic powder and stir fry until golden yellow and fragrant, put in the cut mushrooms, sprinkle with black pepper, and stir fry for 3 minutes until the mushrooms are cooked.

3. Add red wine, vinegar and salt to taste, and sprinkle with French fragrant crumbs before leaving the pot.

Tips:

French incense, also known as coriander, can highlight the taste of the food itself, if not, you can not put it.

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